For this lunch bowl we flavor roasted cauliflower with our favorite Israeli shawarma blend, toss chickpeas with za’atar and put everything over a basic tabbouleh.
Warning: this recipe is very lemony, we love the tang with the shawarma spice, but if you can cut the amount of lemon in half if you prefer.
“Shawarma” Cauliflower Bowl
Servings
4 Servings
Ingredients
- 1 medium head cauliflower cut into medium florets
- 2 tablespoons evoo divided
- 2 lemons zest and juice, divided
- 2 tablespoons Jamie Geller Shawarma seasoning
- 1 teaspoon kosher salt
- 1 15-ounce can chickpeas, drained, rinsed
- 1 tablespoon Jamie Geller Za’atar
- 2 Persian cucumbers diced
- 2 tomatoes diced
- 1 red onion
- 1 cup fresh parsley
- 1 cup bulgur cooked
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Place cauliflower on sheet pan, drizzle 1 tablespoons evoo, zest and juice of 1 lemon, shawarma seasoning and salt, toss to coat. Place chickpeas on the other side of pan, drizzle with remaining 1 tablespoon evoo and sprinkle with za’atar, toss to coat.
- Roast 25 to 30 minutes until tender and browned.
- Meanwhile combine cucumber, tomato, onion, parsley, and bulgur in a medium bowl and toss with remaining zest and juice.
- Divide bulgur mixture into individual bowls, top with cauliflower and chickpeas.
Nutrition
Nutrition Facts
“Shawarma” Cauliflower Bowl
Amount per Serving
Calories
300
% Daily Value*
Fat
9.5
g
15
%
Sodium
935
mg
41
%
Carbohydrates
49.4
g
16
%
Fiber
14.4
g
60
%
Sugar
7.7
g
9
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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