Description
This Easy Chickpea Shawarma Bowl is a flavorful, wholesome dish featuring spiced roasted chickpeas and vegetables served over fluffy quinoa. The blend of aromatic spices like paprika, cumin, and cinnamon paired with tender roasted eggplant, sweet potato, and onion creates a satisfying Mediterranean-inspired meal perfect for a nutritious lunch or dinner. Garnished with fresh parsley, crumbled feta, and a squeeze of lemon, it’s easy to make and great for meal prep.
Ingredients
Shawarma Mix
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, grated (optional)
- 3 teaspoons smoked or sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon salt
- Black pepper to taste
Roasted Vegetables & Base
- 1 can chickpeas (15 oz / 400 g), rinsed and drained
- 1 medium eggplant, diced
- 1 medium sweet potato, peeled and diced
- 1 onion, sliced
- 1½ cups cooked quinoa (or more to taste)
- ½ lemon, juiced
- ⅓ cup fresh parsley, chopped
- ¼ cup crumbled feta cheese
- Greek yogurt or tzatziki, for serving
Instructions
- Prepare Shawarma Mix: In a small bowl, whisk together the olive oil, grated garlic, paprika, coriander, cumin, cinnamon, salt, and pepper until fully combined to create the flavorful shawarma spice blend.
- Preheat Oven and Prepare Quinoa: Preheat your oven to 425°F (220°C). If you don't have cooked quinoa ready, begin cooking it according to package instructions so it will be ready when the vegetables finish roasting.
- Coat Vegetables and Chickpeas: Place the rinsed chickpeas, diced eggplant, peeled and diced sweet potato, and sliced onion on a large baking sheet. Pour the prepared shawarma mix over the top and toss thoroughly to coat all ingredients evenly.
- Roast Vegetables: Spread the coated vegetables and chickpeas into a single layer on the baking sheet. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and lightly browned, stirring halfway if desired for even roasting.
- Combine Quinoa and Roasted Mix: Once roasted, add the cooked quinoa directly to the baking sheet with the vegetables and chickpeas. Squeeze the juice of half a lemon over the mixture, then add chopped parsley and crumbled feta cheese.
- Mix and Serve: Gently toss everything together to combine well while keeping the textures intact. Spoon the shawarma bowl mixture into serving bowls and top each with a dollop of Greek yogurt or tzatziki. Serve warm and enjoy your nutritious meal.
Notes
- For added protein, feel free to include grilled chicken or tofu if not strictly vegetarian.
- If you prefer a spicier bowl, add a pinch of cayenne pepper to the shawarma mix.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, use pre-cooked quinoa or other cooked grains like couscous or rice.
- Roasting the vegetables caramelizes their natural sugars enhancing the flavor and texture.
