Description
These Roasted Vegetable Shawarma Bowls are a plant-forward powerhouse—bursting with warm spices, crispy roasted chickpeas, and nutrient-packed veggies, all served over fluffy herbed couscous. A zesty lemon-tahini drizzle ties it all together, while a quick cucumber-sumac salad adds the perfect tangy crunch. It’s Mediterranean comfort in a bowl—with color, texture, and protein in every bite.
Ingredients
For the Roasted Shawarma Veggies:
1 small head cauliflower, cut into florets
2 large carrots, sliced
1 can chickpeas, drained, rinsed & patted dry
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp garlic powder
Salt & pepper to taste
For the Couscous:
1 cup couscous
1 cup vegetable broth or water
1 tbsp olive oil
2 tbsp fresh parsley, chopped
Zest of 1 lemon
Lemon-Tahini Sauce:
1/3 cup tahini
Juice of 1 lemon
1 garlic clove, minced
2–4 tbsp water (to thin)
Salt to taste
Quick-Pickled Cucumber Salad (Twist):
1 cucumber, thinly sliced
1 tbsp red wine vinegar
1/2 tsp ground sumac
Pinch of salt
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower, carrots, and chickpeas with olive oil and spices. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
Meanwhile, boil broth or water. Stir in couscous and olive oil, cover, and let sit for 5 minutes. Fluff with fork and mix in parsley and lemon zest.
Whisk tahini, lemon juice, garlic, and salt. Add water until smooth and pourable.
For cucumber salad, toss sliced cucumbers with vinegar, sumac, and salt. Let sit for 10 minutes.
Assemble bowls with couscous, roasted veggies, a drizzle of tahini sauce, and pickled cucumbers on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450–530 / Serving
- Fat: 16–20g / Serving
- Carbohydrates: 55–65g / Serving
- Fiber: 8–11g / Serving
- Protein: 14–18g / Serving