Chickpea “Shawarma” Barley Bowl
with za’atar cauliflower / pistachios / garlic yogurt sauce
For this easily customizable grain bowl, roast cauliflower at high heat to get it tender and golden brown around the edges.
Smarts: Be sure to set aside 1 cup / 237 mL of cooked barley for Thursday's soup (that's for 4 servings, so be sure to adjust if customizing).
Smarts: Be sure to set aside 1 cup / 237 mL of cooked barley for Thursday's soup (that's for 4 servings, so be sure to adjust if customizing).
Tags
Proteins
Cuisines
Ingredients
Barley (enough for 2 nights):
- Barley, pearled and uncooked - 1 1/2 cups
Chickpea “Shawarma” Barley Bowl:
- Green onions - 2 stalks , chopped, green and white parts combined
- Beets, pre-cooked - 6 oz , chopped (from produce section or canned and drained)
- Pistachios, shelled - 1/3 cup
Za’atar Cauliflower and Chickpeas:
- Cauliflower florets - 1 lb , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Cumin, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Coriander - 1/2 tsp
- Cinnamon - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Za'atar - 2 tsp
- Lemon juice - 2 tsp
Garlic Yogurt Sauce:
- Garlic - 3 cloves , chopped
- Yogurt, plain or Greek - 1 cup
- Lemon juice - 2 Tbsp
Prep
- Barley - (This makes enough for 2 nights.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for 45 to 55 minutes until tender but not soggy. (Can be done up to 5 days ahead)
- Garlic / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make yogurt sauce - Combine garlic, yogurt, and lemon juice (portion for yogurt sauce). (Can be done up to 5 days ahead)
- Green onions / Beets - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Season beans - Drain and rinse beans. Toss beans with cumin, paprika, coriander, and cinnamon. (Can be done up to 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat oven to 450F / 232C.
- Toss cauliflower with oil (portion for cauliflower), za’atar, and some salt and pepper. Spread out on a sheet pan.
- Transfer to oven and bake, shaking the pan halfway through cooking, until cauliflower is golden brown and tender, 18 to 25 minutes. In the last 5 minutes of cooking, pour beans over cauliflower and bake both together until beans are warm.
- If barley was made ahead, reheat in the microwave. (Reserve 1 cup / 237 mL of cooked barley for Thursday; for 4 servings, adjust if customizing.)
- Squeeze lemon juice over cauliflower and beans.
- Set out cauliflower and beans, barley, beets, green onions, pistachios, and yogurt sauce. Let everyone assemble the grain bowls at the table by creating a bed of barley and topping it with other ingredients. Enjoy!
Reviews
Ratings
0 reviews