Sheet Pan Chickpea Shawarma Bowls

Name: Sheet Pan Chickpea Shawarma Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern-inspired
Ingredients: 2 cans chickpeas, 15 oz each, drained, rinsed and patted dry; 1 cauliflower head, cut into small florets; 1 red onion, cut into wedges; 3 tbsp olive oil; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1 tsp kosher salt; 1 1/2 cups quinoa, uncooked; 1/3 cup tahini; 1 lemon, juiced; 1 clove garlic, grated; 1 cucumber, diced; 1 cup cherry tomatoes, halved

Warm-spiced roasted chickpeas and cauliflower with a quick lemon-tahini sauce. Vegetarian, gluten-free and great for packed lunches.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4

sheet pan

vegetarian

gluten-free

meal prep

Ingredients

2 cans chickpeas, 15 oz each, drained, rinsed and patted dry
1 cauliflower head, cut into small florets
1 red onion, cut into wedges
3 tbsp olive oil
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 tsp kosher salt
1 1/2 cups quinoa, uncooked
1/3 cup tahini
1 lemon, juiced
1 clove garlic, grated
1 cucumber, diced
1 cup cherry tomatoes, halved

Instructions

1
Heat the oven to 425°F (220°C). Rinse the quinoa and cook it according to the package directions.
2
Toss the chickpeas, cauliflower and onion with the olive oil, cumin, paprika, cinnamon and salt on a large sheet pan.
3
Roast for 25 minutes, stirring once, until the cauliflower is browned and the chickpeas are crisp at the edges.
4
Whisk the tahini, lemon juice and garlic with 3 to 4 tablespoons of water and a pinch of salt until smooth and pourable.
5
Build bowls with quinoa, the roasted chickpeas and vegetables, cucumber and tomatoes, and drizzle with the tahini sauce.

Tip: For meal prep, keep the sauce in a separate container and add the cucumber and tomatoes the day you eat it.

Part of these weekly meal plans

Ingredients

2 cans chickpeas, 15 oz each, drained, rinsed and patted dry

1 cauliflower head, cut into small florets

1 red onion, cut into wedges

3 tbsp olive oil

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground cinnamon

1 tsp kosher salt

1 1/2 cups quinoa, uncooked

1/3 cup tahini

1 lemon, juiced

1 clove garlic, grated

1 cucumber, diced

1 cup cherry tomatoes, halved

Instructions

Heat the oven to 425°F (220°C). Rinse the quinoa and cook it according to the package directions.

Toss the chickpeas, cauliflower and onion with the olive oil, cumin, paprika, cinnamon and salt on a large sheet pan.

Roast for 25 minutes, stirring once, until the cauliflower is browned and the chickpeas are crisp at the edges.

Whisk the tahini, lemon juice and garlic with 3 to 4 tablespoons of water and a pinch of salt until smooth and pourable.

Build bowls with quinoa, the roasted chickpeas and vegetables, cucumber and tomatoes, and drizzle with the tahini sauce.

Tip: For meal prep, keep the sauce in a separate container and add the cucumber and tomatoes the day you eat it.