These healthy plant-based shawarma bowls are perfect for meal prep throughout the week or for a light dinner. Roasted shawarma cauliflower, chickpeas, lemon potatoes, plenty of vegetables and a creamy tahini dressing.
- Large baking sheet
- Small bowl
- 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
- (To taste) Cayenne pepper
Preheat oven to 425 °F.
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.
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.
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.
To serve, divide the vegetables in four bowls or meal prep containers, then top with cooked bulgur wheat, potatoes and cauliflower. Drizzle with lemon tahini sauce and serve. If making for meal prep, save the dressing until right before serving.