Roasted Vegetable Shawarma Bowl
A delicious sheet pan vegetarian meal packed with protein, fibre, and every colour of the rainbow. Add extra protein, such as grilled chicken or roasted salmon. Roll it up in a wrap for an easy-packed lunch! This is a great recipe to meal prep for the week ahead.
Recipe Info
Ingredients
· 2 Tbsp Olive Oil
· 1 Lemon, juiced (or 4 Tbsp lemon juice)
· 3 cloves garlic, minced
· 2 Tbsp maple syrup
· 1 ½ tsp cumin
· 1 ½ tsp smoked paprika
· ½ tsp cinnamon
· ¾ tsp ground ginger
· ¾ tsp oregano
· ¾ cup turmeric
· 1/8 tsp cayenne pepper
· 2 bell peppers, diced
· 3 cups cauliflower, small florets
· 2 cups yams, peeled, small diced
· 1 red onion, thinly sliced
· 1 can (540ml) chickpeas, drained and rinsed
· 3 cups quinoa, cooked
· Shredded cabbage
· ½ cup feta cheese
· ½ long English cucumber, sliced
· 1 cup cherry tomatoes, halved
· 2 Tbsp fresh mint, minced
· 1 Tbsp cilantro, minced
· Tahini sauce
Instructions
1) Preheat the oven to 425F and line two baking sheets with parchment paper.
2) In a large bowl, combine the olive oil, 3 Tbsplemon juice, garlic, maple syrup, cumin, paprika, cinnamon, ginger, oregano, turmeric, cayenne, salt and pepper.
3) To the bowl of spices, add the cauliflower, yams, bell peppers, red onion and chickpeas. Toss until everything is evenly coated with the spice mixture.
4) Spread the vegetables evenly across the preparedbaking sheets, giving them some space so they roast rather than steam.
5) Roast the vegetables for 20-25 minutes, stirringhalfway through, until vegetables are tender and lightly caramelized. Drizzle with the remaining lemon juice.
Tips
For a little extra protein add chicken breasts, salmon filets, or sausages to the sheet pan before baking.