This shawarma bowl is made with A Little Lemon & Garden Herb™ Microwave Ready Little Potatoes. It’s a flavorful, nutrient-packed meal that’s easy to prep ahead for busy weeks. Roasted chickpeas, tender cauliflower, and herby Little Potatoes are tossed with olive oil, garlic, and warm spices like cumin, smoked paprika, oregano, and a hint of cinnamon for that classic shawarma flavor. A drizzle of creamy tahini and a squeeze of lemon tie everything together. Want to simplify? Use bagged pre-cut cauliflower, jarred minced garlic, or premade tahini sauce to cut prep time in half.

On-the-Go Tips

  • Portable meal prep: Divide into containers with lids for grab-and-go lunches or pre-activity dinners.

  • Keep it fresh: Pack tahini and lemon juice in small containers, drizzling just before serving to keep veggies crisp.

  • Handheld option: Wrap the roasted mix in a pita or flatbread for an easy-to-eat, travel-friendly version.

Kid-Friendly Tips & Involvement

  • Milder flavors: Skip cayenne or reduce spices for younger eaters. Add a dollop of hummus or yogurt on top for creamy balance.

  • Little chef help: Kids can help toss chickpeas and cauliflower with oil and spices before roasting.

  • Custom bowls: Set up a “build-your-own-bowl” station with toppings like cucumbers, carrots, or shredded cheese so kids can choose their favorites.

Prep
10 mins
Cook
35 mins
Serves
4
Ingredients
11
Keep screen awake while cooking

Equipment

  • Large baking sheet
  • Small bowl
  • Whisk

Ingredients

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  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 package A Little Lemon & Garden Herb™ Microwave Ready Little Potatoes
  • 1 small head cauliflower, chopped into bite size pieces
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • 3 Tbsp tahini
  • (To taste) cayenne pepper
  • (To taste) lemon juice

Instructions

  • Step 1

    Preheat oven to 425 °F.

  • Step 2

    Pat dry the chickpeas, then place on a large baking sheet along with the cauliflower, one tablespoon of oil, salt, pepper, garlic, cumin, paprika, oregano, cinnamon and cayenne pepper. Use your hands and rub the spices into the chickpeas and cauliflower until well coated. Place in the oven for 25 to 30 minutes, until cauliflower is tender and chickpeas are crispy.

  • Step 3

    While the chickpeas are cooking, peel back the top of the potatoes, remove the seasoning packet and place in the microwave for five minutes. Remove, then toss with remaining tablespoon of olive oil and seasoning packet.

  • Step 4

    Place the tahini and lemon juice in a small bowl and whisk together, then slowly add in the warm water. If needed, add in more warm water to make a creamy sauce. Season with salt.

  • Step 5

    To serve, divide the vegetables in four bowls or meal prep containers, then top with Little Potatoes and cauliflower. Drizzle with lemon tahini sauce and serve. If making for meal prep, save the dressing until right before serving.