Chickpea Shawarma Bowl
A delicious and healthy bowl featuring roasted chickpeas, vegetables, and quinoa, topped with feta and yogurt.
Ingredients
Main Ingredients
- 1 can chickpeas, rinsed and drained
- 1 medium eggplant, diced
- 1 medium sweet potato, peeled and diced
- 1 medium onion, sliced
- 0.333 cup parsley, chopped
- 1.5 cups cooked quinoa
- 0.25 cup feta cheese, crumbled
- 1 serving Greek yogurt or tzatziki for serving
Instructions
- Preheat your oven to 425°F (220°C). If you're using pre-cooked quinoa, set it aside. If not, start cooking it according to the package instructions. Tip: Rinse the quinoa under cold water to remove any bitterness.
- In a small bowl, whisk together the olive oil, grated garlic (if using), paprika, coriander, cumin, cinnamon, salt, and black pepper to create the Shawarma spice mix.
- On a large baking sheet, combine the rinsed chickpeas, diced eggplant, diced sweet potato, and sliced onion. Drizzle the Shawarma spice mix over the vegetables and toss well to ensure everything is evenly coated.
- Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for about 30 minutes, or until the vegetables are soft and lightly browned. Tip: Toss the vegetables halfway through cooking for even roasting.
- Once the vegetables are roasted, add the cooked quinoa to the baking sheet. Squeeze the juice of the lemon over the mixture, then sprinkle with chopped parsley and crumbled feta. Gently toss everything together to combine.
- Serve the mixture in bowls, topped with a dollop of Greek yogurt or tzatziki. Enjoy it warm! Tip: This dish is great for meal prep and can be stored in the fridge for up to 3 days.
Notes
Feel free to add other vegetables you enjoy, such as bell peppers or zucchini. For a spicier kick, add a pinch of cayenne pepper to the spice mix.