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Meal Prep Shawarma Bowl

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: meal prep, dinner, lunch, healthy
  • Method: oven, microwave
  • Cuisine: mediterranean
  • Diet: Vegan

Description

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.

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: meal prep, dinner, lunch, healthy
  • Method: oven, microwave
  • Cuisine: mediterranean
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: meal prep, dinner, lunch, healthy
  • Method: oven, microwave
  • Cuisine: mediterranean
  • Diet: Vegan
Scale

Ingredients

Lemon Shawarma Potatoes & Chickpeas

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 small head cauliflower, chopped into bite size pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1 container The Little Potato Company, Lemon and Garden Herb flavor

Tahini Sauce

  • 1/3 cup tahini
  • 1 lemon, juiced
  • 2 tablespoons warm water
  • Pinch salt

For serving

  • 1 cup cooked bulgur wheat
  • 5–6 cups shredded cabbage, kale or lettuce
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 2 cups halved cherry tomatoes

Instructions

  1. Preheat oven to 425 degrees F.
  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 25-30 minutes, until cauliflower is tender and chickpeas are crispy.
  3. While the chickpeas are cooking, peel back the top of the potatoes, remove the seasoning packet and place in the microwave for 5 minutes. Remove, then toss with remaining tablespoon of olive oil and seasoning packet.
  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.
  5. To serve, divide the vegetables in 4 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.

Find it online: https://www.delishknowledge.com/meal-prep-shawarma-bowl/

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