For the potatoes

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1.2kg potatoes skin on

2 lemon zest

2 tsp dried thyme

2 tsp dried oregano

1 tsp onion powder

½ tsp sea salt flakes (divided)

2 tbsp olive oil (divided)

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For the chickpeas and broccoli

4 tsp harissa paste

6 tsp honey

2 tsp ground cumin

2 can chickpeas

2 fresh broccoli (head chopped into florets) or 500g of frozen broccoli

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For the sauce:

1 large cucumber

1.5 cup thick dairy-free yogurt (I used soy)

½ cup fresh dill (finely chopped )

2 garlic cloves (minced)

4 tbsp lemon juice

Salt and pepper to taste

2 whole tomatoes, diced

20 roasted almonds (roughly chopped )

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1. Prepare the roasted veggies: Preheat the oven to 400°F (200°C).

2. Wash the potatoes thoroughly with the skin on (for a more nutrient-dense option!) and chop them into wedges shape.

3. In a large bowl, mix together the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, plus 3 teaspoons (16 ml) of the olive oil. Ensure the potatoes are well coated.

4. Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes.

5. In the same large mixing bowl, combine the harissa, maple syrup, cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, mixing well to coat them thoroughly.

6. Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes.

7. Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic and lemon juice, and season with salt and pepper to taste. Store in a separate bowl in fridge. Store the chopped tomatoes and almonds in another container.

8. To serve, spread the tzatziki in a bowl. Add the roasted vegetables on top, followed by the tomatoes and almonds. Enjoy!