For the Roasted Vegetables:

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, roughly chopped
• 1 red onion, roughly chopped
• 2 1/2 cups mini potatoes, quartered
• 2 tbsp olive oil
• 1 tbsp paprika
• 2 tsp dried basil
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp dried dill
• 1 tsp dried parsley

For the Vegan High-Protein Tzatziki:

• 1/2 large cucumber, grated
• 1 1/2 cups unsweetened vegan yogurt (coconut or soy)
• 1/2 cup cashews (optional, for extra creaminess)
• 1 cup extra firm tofu
• 2 cloves garlic
• 2 tbsp red wine vinegar
• 1/4 cup fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper