Chickpea “Shawarma” Bowl
with brown rice / 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. This meal was last featured in 2020.
Ingredients
- 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 - 3 cloves , chopped
- Yogurt, plain or Greek - 1 cup
- Lemon juice - 2 Tbsp
- 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
- Brown rice, uncooked - 1 cup
Prep
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Rice - (Skip if recipe was doubled for Tuesday.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check rice at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Garlic / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make yogurt sauce - Combine garlic, yogurt, and lemon juice (portion for yogurt sauce). (Can be done up to 5 days ahead)
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Green onions / Beets - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Season beans - Drain and rinse beans. Toss beans with cumin, paprika, coriander, and cinnamon. (Can be done up to 1 day ahead)
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Make
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Heat oven to 450F / 232C.
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Toss cauliflower with oil, za’atar, and some salt and pepper. Spread out on a sheet pan.
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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.
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If rice was made ahead, reheat in the microwave.
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Squeeze lemon juice over cauliflower and beans.
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Set out cauliflower and beans, rice, beets, green onions, pistachios, and yogurt sauce. Let everyone assemble the grain bowls at the table by creating a bed of rice and topping it with other ingredients. Enjoy!
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