Categories: Drafts

Shawarma Veggie Bowl, Vegan, Gluten Free

I love a good Buddha bowl and could probably eat the same roasted veggies every night, but it’s nice to switch it up sometimes. By adding exotic and delicious spices, you can take your plain old Buddha bowl to exciting places.

If you have extra time, make your own sauces and dips like my Lebanese inspired Carrot Tahini Dip and herbed yogurt sauce. Or make it easy and buy your favorite hummus and use a drizzle of tahini.

Make a bowl or pita with couscous or go gluten free and enjoy with quinoa.

This makes a great meal prep recipe, since you can make a big batch of veggies and bring to work with greens and your sauce of choice.

Roasted Vegetable Shawarma Bowl

A delicious veggie bowl seasoned with Middle-Eastern spices and herby sauce.

For the Shawarma

1 cup red onion (halved and sliced)
4 cup cauliflower (cut into small florets)
15 oz garbanzo beans (canned, low sodium, rinsed and patted dry)
¼ cup olive oil
1 tbsp maple syrup
1 lemon juice (fresh, from 1 lemon)
1 ½ tbsp Shawarma Spice Blend
½ tsp salt (or to taste)
¼ tsp pepper (or to taste)

For the Herbed Yogurt Sauce

1 tbsp olive oil
½ cup yogurt (vegan, such as cashew, coconut or almond yogurt)
2 tbsp lemon juice (fresh)
½ cup herbs (chopped, such as parsley, mint and/or dill)
½ tsp cumin
salt (to taste)

For Serving

¼ cup couscous, quinoa or brown rice (cooked, per serving)
2 tbsp Carrot Tahini Dip (per serving, or store bought hummus)
¼ cup herbs (chopped, such as parsley, mint and/or dill; reserve 2 tbsp for grains; use remaining 2 tbsp for garnish)
lemon wedge (for garnish)

Prepare couscous or grains. When cooked, stir in dash salt, 1 tbsp olive oil or vegan butter and 2 tbsp chopped herbs; and Carrot Tahini Dip, optional.
Preheat oven to 425°. Line two half sheets with parchment paper, foil or silpat, or use 1 pan and roast in batches.
Add garbanzo beans, onion, cauliflower to a large bowl with olive oil, maple syrup, lemon juice salt, pepper and shawarma blend. Ensure vegetables are flat in one layer without overcrowding to allow vegetables to roast properly. Overcrowding will cause vegetables to steam and not caramelize.
Roast for 30-35 minutes, until caramelized, stirring half way.
While vegetables are roasting, make the sauce. Add all ingredients for herbed yogurt sauce in a blender with 1-2 tbsp filtered water and blend until smooth, adding a little water as needed for consistency. Adjust salt to taste.
Serve over greens, such spinach or salad lettuce in a bowl with couscous/grains, dip, herbs and lemon, or stuff pita pockets with lemon on side and serve as a sandwich.