Preheat the oven

• Preheat the oven to 200 °C.

Season the potatoes

• In a large bowl, combine the potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt and half of the olive oil.
• Mix well until the potatoes are evenly coated.

Roast the potatoes

• Spread the potatoes on a baking tray and bake for 20 minutes.

Coat the broccoli and chickpeas

• In the same bowl, combine the harissa, maple syrup, cumin, the remaining olive oil and a pinch of salt.
• Add the chickpeas and broccoli and stir until thoroughly coated.
• Add them to the baking tray with the potatoes and bake for another 20 minutes.

Roast the almonds

• Place the almonds in an oven-safe dish and bake for 7 minutes.
• Chop them roughly.

Make the tzatziki

• Grate the cucumber and press it in a cloth to remove the excess water.
• In a bowl, combine the soy yogurt, cucumber, dill, garlic, lemon juice, salt and pepper.

Build the bowls

• Layer the tzatziki, then the roasted vegetables, the baby tomatoes and the almonds.