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Preheat the oven to 400°F (200°C). In a large bowl, combine the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, and half the olive oil. Mix well to ensure the potatoes are well coated.
Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes.
In the same large mixing bowl, combine the harissa, maple syrup, ground cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, stirring well until thoroughly coated.
Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes.
While the vegetables are roasting, place the almonds in an oven-safe dish and bake for 7 minutes. Once done, remove from the oven and chop roughly.
For the tzatziki, grate the cucumber and press using a cloth to remove the excess water. In a separate bowl, combine the soy yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, and salt & pepper to taste.
To serve, layer the tzatziki in a bowl, followed by the roasted vegetables, tomatoes, and chopped almonds. Enjoy your Mediterranean Roasted Potato & Tzatziki Bowl!