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Cauliflower Shawarma Bowl

Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes
Servings: 4
Calories: 381kcal
Print Recipe

Ingredients

Cauliflower

  • 1 medium head cauliflower cut into medium florets
  • 1 tablespoons extra virgin olive oil
  • 1 lemon juiced
  • 2 tablespoons Jamie Geller Shawarma seasoning
  • 1 ½ teaspoons salt

Chickpeas

  • 1 15-ounce can chickpeas, drained, and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Jamie Geller Za’atar
  • 1 teaspoon garlic powder
  • Salt to taste

Bulgur salad

  • 1/2 cup bulgur raw
  • 2 Persian cucumbers diced
  • 2 tomatoes diced
  • 1 red onion diced
  • 1 cup fresh parsley chopped
  • 1 lemon juiced
  • Salt to taste

Instructions

  • Preheat oven to 425°F and line a sheet pan with parchment paper.
  • In a large bowl place cauliflower and drizzle 1 tablespoon extra virgin olive oil, juice of 1 lemon, shawarma seasoning and salt, toss to coat. Set aside.
  • In a small bowl place chickpeas, olive oil, zaatar, garlic powder and salt, toss to coat.
  • Place cauliflower on one side of prepared pan and chickpeas on the other side of pan. Roast for 25 to 30 minutes until roasted and browned.
  • Meanwhile cook bulgur. Place ½ cup raw bulgur in a large bowl. Top with 1 cup boiling water, cover and let sit for 10 minutes until water is absorbed. Fluff with fork, add cucumber, tomato, onion, and parsley and gently toss. Add lemon juice and salt to taste.
  • Divide bulgur mixture among bowls, top with roasted cauliflower and chickpeas.

Video

Nutrition

Calories: 381kcal | Carbohydrates: 62g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1040mg | Potassium: 1141mg | Fiber: 18g | Sugar: 12g | Vitamin A: 1749IU | Vitamin C: 127mg | Calcium: 159mg | Iron: 7mg