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Vegan Shawarma Bowl
Created by: Howcan Team
Ingredients
- 1 cup of cooked quinoa
- 1 cup of chickpeas, drained and rinsed
- 1 cup of shredded lettuce
- 1 cup of diced tomatoes
- 1/2 cup of sliced cucumber
- 1/2 cup of shredded red cabbage
- 1/4 cup of sliced red onion
- 1/4 cup of chopped fresh parsley
- 4 pita bread rounds
- 1/4 cup of tahini sauce
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- In a small bowl, mix together the olive oil, ground cumin, paprika, turmeric, garlic powder, onion powder, and a pinch of salt and pepper.
- Add the chickpeas to the spice mixture and toss to coat evenly. Spread the chickpeas on a baking sheet and roast in a preheated oven at 400°F for 20 minutes, or until crispy.
- While the chickpeas are roasting, warm the pita bread rounds in the oven for 5 minutes.
- Divide the cooked quinoa, shredded lettuce, diced tomatoes, sliced cucumber, shredded red cabbage, and sliced red onion among 4 serving bowls.
- Top each bowl with the roasted spiced chickpeas and chopped fresh parsley.
- Drizzle each bowl with tahini sauce.
- Serve the bowls with warm pita bread rounds on the side.
- Enjoy your delicious and healthy Vegan Shawarma Bowl!
The Vegan Shawarma Bowl is a modern twist on the traditional Middle Eastern dish, typically made with marinated and roasted meat. This plant-based version has gained popularity in recent years, offering a healthier and cruelty-free alternative. Chefs around the world have put their own spin on this dish, incorporating a variety of fresh vegetables, flavorful spices, and protein-rich ingredients like chickpeas or tofu. The best versions of this dish can be found in trendy vegan eateries in cosmopolitan cities like Los Angeles, London, and Berlin. The key to a delicious Vegan Shawarma Bowl lies in the marination of the protein and the balance of spices, creating a harmonious blend of flavors.
45 min
4
380 calories
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