Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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.
I’ve realized that my veggie intake falls pretty low when I don’t do any meal prep— especially for my lunch meals. Working from my bedroom for the past year means that I’m fortunate to be able to head downstairs to the fridge whenever the mood strikes—- that downside is the same; I tend to snack most of the day when I don’t have anything planned or ready prepped.
Therefore, I’ve started getting more into meal prep again, and it’s been a lifesaver for healthy, simple bowl-type meals that I can quickly assemble in just a few minutes.
A little bit of prep ahead of time is a game changer when it comes to actually eating healthy lunches throughout the week.
If you haven’t yet tried The Little Potato Company’s newest flavor, Lemon & Garden Herb, then you are in for a treat! Inspired by the bright, fresh flavors of the Mediterranean, it’s the perfect combination of garden herbs with a hint of lemon.
I love these microwavable packs, especially for meal prep. Make it ahead of time with the rest of the ingredients or microwave right before serving. Either way, you’re going to love these tender, tangy potatoes. These microwave potatoes are a lifesaver for me on busy weeknights— and my three year old can’t get enough. I appreciate that the container is BPA-free and is designed with easy-to-hold tabs and pour spouts for easy stirring and plating.
After trying these Lemon & Garden Herb potatoes, I knew they would pair perfectly with my vegan Shawarma bowls. As a vegetarian, I take great liberties in redoing typical meat-filled items. Never mind you that I’ve never had traditional shawarma— these bowls are what I imagine those flavors to be, minus any lamb, goat, chicken or beef.
Spiced chickpeas and cauliflower are roasted until the cauliflower becomes super tender and the chickpeas are nice and crunchy. Tossed with lots of fresh veggies and a creamy tahini sauce, these meal prep shawarma bowls are my favorite lunch item right now.
If you try these Shawarma Bowls, come back to rate them and leave a comment! I love seeing you make my recipes and your feedback helps other readers.Print
Meal Prep Shawarma Bowls! 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.
Lemon Shawarma Potatoes & Chickpeas
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(5 comments) leave a comment
I’m actually using a bag of ‘Little Potato Company’ (LPC) potatoes, and referencing a recipe you developed for the LPC,…
I have the ingredients for the Sharma Bowl, but as I look further at the ingredients, it requires 1 container, ‘the Little Potato Company’ Lemon and Garden Herb flavor,…. what is the measured quantity of this container?,… AND can you recommend to me an equivalent substitution for the “Little Potato Company container of lemon and garden herbs’???
While this seems like a silly request, the bag of “Little Pototo Company spuds didn’t come with seasonings. I only came to this recipe by going to the “LPC website”,… but now I’m annoyed that if I’m to follow your recipe I have to also now by another LPC product,…
Hi Roberto– yes, this recipe is “made easy” with the Lemon Garden variety, but you can use any potatoes that you like. For plain LPC, then you can make your own spice mixture by increasing the spices here by 1.5, tossing with the halved potatoes and then roasting alongside the cauliflower until tender.
Do you have a replacement for the potatoes? They do not sell little potato company where I live
Wow! Great mix of flavors! It was delicious! I baked the potatoes in the oven instead of microwaving them. I also added a bit more water to the tahini dressing to make it a littler runnier. I’ll definitely make this again.
So glad you liked it, thank Susan!