This one-pan meal is everything I want on a busy night: tender roasted veggies, a flavorful plant-based protein, and a creamy sauce to tie it all together. These Tzatziki Black Bean Burger Bowls are a firm favorite in my house and are made with just a few pantry staples and Hungryroot favorites. It’s exactly the type of meal I crave when I want to eat well without overthinking it. Oh, and did I mention this easy recipe is totally gluten-free, dairy-free, vegan, and meal-prep friendly?!

Easy Tzatziki Black Bean Burger Bowl Recipe

I first spotted a version of this recipe on the Hungryroot website and loved the concept, but I made a few tweaks to suit my family and make it go further. I added extra potatoes, fresh tomatoes, creamy avocado, and a squeeze of lemon to brighten it all up. Plus, I simplified everything by making it a one-pan meal instead of using multiple dishes. Win-win!

But the real winner here is my Hungryroot subscription. It makes it so easy to shop for gluten-free and other dietary requirements without the usual grocery store letdowns (been there: excited to cook, only to find the store’s missing what I need). I just took their quiz, told them a little about myself, and now, I get a fully personalized Hungryroot box delivered with everything from meal shortcuts to full-sized groceries, snacks, and breakfast staples. It’s hands-down the easiest way to keep my gluten-free fridge stocked and my meals feeling fresh.

PS: If you want to give Hungryroot a try, we have a great discount for you! Click this link to get 40% off your first box PLUS a free gift. Thanks Hungryroot!

Gluten-Free Cooking Tips

• I always deseed the tomatoes when making this black bean burger bowl. Beefsteak tomatoes are super juicy (which is usually a good thing), but all that extra liquid can make the potatoes soggy instead of crisp. Removing the seeds helps the veggies roast properly instead of steaming on the pan.
• Use just enough oil to help the seasonings stick. A little goes a long way!
• If the potatoes need more time, I’d remove the broccoli and burgers, cover them with foil to keep them warm and return the potatoes to the oven until fork-tender.
• Hungryroot pro tip: On the Hungryroot website, each item has potential allergens clearly listed right next to the product photo, which makes shopping so much easier. Even better—those little allergen tags are clickable! So whenever I’m putting together my next box, I just click the gluten-free tag and instantly see all the options that fit my needs.

How to Make a Tzatziki Black Bean Burger Bowl Step by Step

Gather all of your ingredients. Now preheat your oven to 425℉ and line a large baking sheet with a sheet of parchment paper.

Season the potatoes and tomato: Place 2 bags of creamer potatoes into a bowl with 2 seeded and diced beefsteak tomatoes. Spray with cooking spray or drizzle over a little cooking oil of choice (just enough to make them glisten) and sprinkle with ¼ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder.

Arrange the seasoned veggies over 1/3 of the prepared baking sheet and roast for 12 minutes.

Season the broccoli: While the baking sheet is in the oven, add 1 bag of broccoli florets to the same bowl you seasoned the potatoes and tomatoes in. Toss to coat with any leftover oil in the bowl (you can add more if needed) and sprinkle with the remaining ¼ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder.

Roast everything together: Once the potatoes and tomatoes have roasted for 12 minutes, take the baking sheet from the oven and give them a gentle stir. Add the seasoned broccoli florets and 4 black bean burger patties to the baking sheet. Return it to the oven and roast for 10 more minutes.

After 10 minutes, take the baking sheet from the oven and stir the broccoli florets. You should also flip each burger patty over. Place the sheet back into the oven for 5-7 more minutes. Once done, the potatoes should be fork-tender, and the broccoli should have some brown crispy edges but otherwise appear bright green.

Serve: Chop the burger patties into bite-sized pieces and mix them into the roasted veggies. Add a generous layer of tzatziki sauce to each plate (I use about ½ per serving) and top with the black bean burger/roasted veggie mix. Add a few slices of sliced avocado and a squeeze of lemon juice (optional). Enjoy!

These tzatziki black bean burger bowls are insanely delicious, totally filling, and completely gluten-free! Hungryroot seriously makes shopping for my and my family’s dietary requirements SO much easier, especially with all the different food sensitivities and preferences we juggle.

Add-In Ideas

I love this tzatziki black bean burger bowl meal as it is, but you can easily add in other ingredients if you like. Hungryroot is always bringing in new seasonal produce, and I actually get excited when it’s time to plan out each box. Try some of these additions to make it your own:

• Add in green beans, asparagus, or zucchini—whatever’s in season or in your box that week
• Toss in some roasted sweet potatoes or butternut squash cubes
• Add a handful of greens like baby spinach or organic arugula just before serving
• Layer in some zesty gluten-free falafel for an added protein boost
• Add in cooked garbanzo beans
• Try adding a pinch of red pepper flakes for a little spice

Storage Instructions

Keep any leftovers from your tzatziki veggie burger bowls in separate airtight containers in the fridge. You can reheat them in the microwave, on the stovetop, in the oven, or in your air fryer until heated through. I’d wait to slice the avocado until just before serving to stop it from going brown.

More Vegetarian Dinner Ideas

• Frittata
• Homemade Cauliflower Gnocchi
• Gluten-Free Miso Soup
• Gluten-Free Mac and Cheese