This Comforting Dinner Helps Me Meet My Fiber Goals

• Roasted Potato Tzatziki Bowls deliver comfort and flavor while packing 10g of fiber per serving.
• Plant-based yet protein-rich, each bowl offers 17g of protein thanks to chickpeas and Greek-style yogurt.
• Easy and satisfying, this 45-minute meal proves high-fiber dinners can be cozy and delicious.

When you hear “high-fiber meal,” chances are you’re thinking about salads, hearty soups or even bean skillets. These are great and all, but what if I told you that my favorite high-fiber diner is none of these things, and it doesn’t skimp on comfort?

Meet the Roasted Potato Tzatziki Bowls that I swear by. Although they star roasted potatoes, the fresh and vibrant in this dish really shine any time of year. Besides the delicious mix of tangy and herby flavors, there’s so many things that I love about this dinner. 

It’s hard to pick a place to start, but let’s talk about its surprising nutrition content. Thanks to the chickpeas, cucumbers, tomatoes and onions, these bowls are loaded with fiber, packing 10 grams per serving, which is 40% of the recommended daily value for women. I’m acutely aware that most Americans do not get enough fiber in their eating pattern, so I’m always looking for ways to include the satisfying essential nutrient in my meal, as consuming more fiber can help reduce the risk of type 2 diabetes (which runs in my family).

Not only are they fibrous, but these bowls are also protein-rich, even while being a plant-based meal. Combining chickpeas and homemade tzatziki made with strained (Greek-style) yogurt, each bowl serves 17 grams of protein per serving. I love incorporating more plant-based proteins into my meals, and I usually always have a can of chickpeas in my pantry or a tub of yogurt in my refrigerator, making shopping for this dinner that much easier.

Speaking of easy, this recipe notes that it takes a total of 45 minutes to make, but the busy work is mostly just chopping veggies and mixing up the tzatziki. Once you have everything prepared, it’s easy: the base of the bowl is the tzatziki, then top with your chickpeas and veggies, add your roasted potatoes and drizzle the whole thing with some really good olive oil. Personally, I’ve been loving Canaan Palestine’s Rumi Olive Oil lately for its bold flavor, and it’s amazingly all-purpose, so I can use it for the potatoes as well as for the finish.

If I haven’t convinced you yet to make these tzatziki bowls, I don’t know what will. In fact, I just convinced myself to make them for dinner tonight. And I may even pair it with leftover Christmas cookies and New Year’s wine… it’s called balance!