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Veggie Shawarma Bowl with Tzatziki
45 minServes 4Nutri-Score A€€
A
45 min
45 minVeggie Shawarma Bowl with Tzatziki
what you need
Ingredients
cauliflower (cut into florets (medium head, about 5-6 cups))Produce1 piece
chickpeas (canned, drained and rinsed)Pantry425 g
dried oregano (½ tsp)Spices1 g
salt (½ tsp for the shawarma, ¼ tsp for the sauce)Spices3 g
black pepper (¼ tsp for the shawarma, ¼ tsp for the sauce)Spices1 g- red pepper flakes (½ tsp)Spices1 g
- cayenne pepper (¼ tsp)Spices500 mg
cumin (½ tsp)Spices1 g
paprika (½ tsp)Spices1 g- bell pepper (sliced)Produce1 piece
plain Greek yogurt (⅓ cup)Dairy80 g
cucumber (grated (¼ cup))Produce50 g- fresh dill (chopped (3 Tbsp))Produce9 g
- cilantro (chopped (1½ Tbsp))Produce3 g
- lemon juice (freshly squeezed (¼ cup))Produce60 ml
per serving
Nutrition
159kcal
- Carbs
- 24 g
- Proteins
- 8 g
- Fat
- 4 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Grater
step by step
Method
- Step 1
Season the cauliflower and chickpeas
- Cut the cauliflower into florets and drain and rinse the chickpeas.
- Toss the cauliflower, chickpeas and sliced bell pepper with the oregano, salt, black pepper, red pepper flakes, cayenne, cumin and paprika.
- Step 2
Roast the shawarma
- Spread the seasoned vegetables on a baking tray in a single layer.
- Roast until the cauliflower is tender and golden at the edges, stirring halfway.
- Step 3
Make the tzatziki
- Grate the cucumber and squeeze out excess liquid.
- Mix the Greek yogurt with the cucumber, salt, pepper, dill, cilantro and lemon juice.
- Step 4
Assemble the bowls
- Spoon the roasted cauliflower and chickpeas into bowls.
- Top with the tzatziki sauce and hummus if you like, then dig in.
most cooked first
