MONTHLY FLYER
Cauliflower & Chickpea Shawarma Bowl
This colorful shawarma-inspired bowl is a satisfying plant-based meal packed with flavor, texture, and nourishment. Roasted cauliflower and crispy chickpeas are coated in warm spices like cumin, paprika, and turmeric, creating a deliciously savory centerpiece. Served over hearty grains with fresh cucumber, radish or tomato, and parsley, every bite offers the perfect balance of freshness and comfort. Finished with a creamy lemon-tahini sauce, this bowl is rich in fiber, plant protein, and minerals—ideal for an energizing lunch or wholesome dinner. Replacing chickpeas with chicken is an option.
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1 head cauliflower, chopped into florets
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1 can chickpeas, drained & rinsed
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2 tbsp olive oil
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1 tsp cumin
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1 tsp paprika
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1/2 tsp turmeric
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1/2 tsp garlic powder
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Salt and pepper
Grains & Veg:
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2 cups cooked quinoa, millet or brown rice
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1 cup chopped cucumbers
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1 cup sliced radishes or cherry tomatoes, halved
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1/2 cup chopped parsley
Lemon-Tahini Sauce:
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1/4 cup tahini
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2 tbsp lemon juice
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1 garlic clove, minced
- 1 tsp cumin powder
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2-4 tbsp water (to thin)
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Salt to taste
Steps:
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Preheat oven to 400°F. Toss cauliflower and chickpeas with oil and spices. Roast 25-30 min.
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Mix sauce ingredients until creamy.
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Assemble bowls: grain base, veggies, roasted mix, drizzle with sauce.
