Easy Chickpea Shawarma Bowl with Roasted Vegetables
As the leaves turn golden and the air fills with crispness, it’s the perfect time to cozy up in the kitchen and whip up something warm and inviting. Enter this Easy Chickpea Shawarma Bowl with Roasted Vegetables—an aromatic dish that wraps you in its comforting spices like a well-loved blanket.
Imagine the scene: you’re stirring a colorful blend of roasted eggplant, sweet potatoes, and chickpeas, drizzled with a zesty shawarma mix, filling your home with a delectable aroma. This dish radiates warmth on a chilly evening and offers a taste of far-off lands with each every bite. With its comforting textures and flavors, this bowl is not just a meal; it’s a hug in a dish, perfect for an easy weeknight dinner. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and simple to make, perfect for busy weeknights or lazy weekends.
- Overflowing with roasted veggies, it’s a feast for the senses that’s both satisfying and healthy.
- The spices create a rich flavor profile that transports you to an exotic marketplace.
- Packed with protein and nutrients, it’s a family-friendly dish that even picky eaters will love.
- Versatile and customizable, you can easily switch up the veggies or toppings to suit your preferences.
Gather These Simple Ingredients
To create this nourishing bowl, you’ll need the following ingredients:
- 1 can chickpeas (15 oz / 400 g can) rinsed and drained
- 1 medium eggplant (diced)
- 1 medium sweet potato (peeled and diced)
- 1 onion (sliced)
- ½ lemon
- ⅓ cup parsley (chopped)
- 1½ cups cooked quinoa (or more to taste)
- ¼ cup crumbled feta (+ Greek yogurt to serve)
- 4 tablespoons olive oil (extra virgin)
- 1 clove garlic (optional – grated)
- 3 teaspoons paprika (smoked or sweet)
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- ½ teaspoon cinnamon
- 1 teaspoon salt (+ black pepper to taste)
How to Make Easy Chickpea Shawarma Bowl with Roasted Vegetables
Let’s make it together! Here’s how to bring this delightful bowl to life with simple steps:
Preheat the oven to 425°F (220°C). If you’re using pre-cooked quinoa or another pre-cooked grain, set it aside. If not, cook your quinoa according to the package instructions.
Make the Shawarma Mix: In a small bowl, whisk together 4 tablespoons olive oil, 1 clove garlic (grated), 3 teaspoons paprika, 2 teaspoons coriander, 1 teaspoon cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and a sprinkle of black pepper until smooth and fragrant.
Roast the Vegetables: On a large baking sheet, combine the chickpeas, diced eggplant, sweet potato, and sliced onion. Pour your delicious shawarma mix over the top, tossing everything until coated. Spread the veggies into a single layer and roast for 30 minutes, or until tender and lightly browned.
Add the Quinoa: Once the vegetables are beautifully caramelized, remove the baking sheet from the oven. Add 1½ cups cooked quinoa to the hot sheet, then squeeze over the juice of ½ lemon. Gently fold in the chopped parsley and crumbled feta, mixing everything together until combined.
Serve: Spoon the shawarma-filled mixture into bowls. Top with a generous dollop of Greek yogurt or tzatziki for a creamy finish. Enjoy it warm!
Delicious Variations to Try
While this Chickpea Shawarma Bowl is perfect as is, here are some fun ways to customize it:
- Add Extra Crunch: Toss in some toasted almonds or pine nuts for an added layer of texture and flavor.
- Swap the Grains: Try using farro or brown rice instead of quinoa for a different base.
- Experiment with Toppings: Drizzle with tahini sauce or sprinkle with pomegranate seeds for a pop of sweetness.
- Mix in Leafy Greens: Add a handful of fresh spinach or arugula before serving for a vibrant, nutritious boost.
Chef Emma’s Helpful Tips
To ensure perfect results, keep these tips in mind:
- Make-Ahead Magic: You can roast the vegetables a day in advance and store them in the refrigerator. Just reheat them before adding quinoa and serving.
- Flavor Adjustments: Feel free to add more spices based on your taste—experimenting is half the fun!
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Slicing Tricks: For even roasting, make sure to cut the sweet potato and eggplant into uniform pieces.
Nutrition Information per Serving
Here’s what’s inside—nutritional breakdown per serving (serves 4):
- Calories: 400
- Carbohydrates: 54g
- Sugar: 7g
- Fat: 16g
- Protein: 12g
- Sodium: 450mg
Frequently Asked Questions
Here are some common questions and answers about this delightful recipe:
- Can I make this ahead? Absolutely! The roasted veggies can be made ahead and stored, making mealtime even easier.
- Can I use different ingredients? Yes! Feel free to swap out any veggies for those you have on hand.
- How do I store leftovers? Store in an airtight container in the fridge for up to three days.
- How long does it last? Properly stored, the bowl will last about three days in the refrigerator.
A Cozy Closing Note
This Easy Chickpea Shawarma Bowl with Roasted Vegetables is not just a meal; it’s a nourishing experience that wraps warmth around your soul. Every bite is a delightful balance of spices and textures, making it a cherished addition to your recipe repertoire. Save this Easy Chickpea Shawarma Bowl with Roasted Vegetables to your dinner ideas board so it’s ready when you crave a cozy treat!
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Easy Chickpea Shawarma Bowl with Roasted Vegetables
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nourishing bowl filled with roasted vegetables and spiced chickpeas, perfect for a cozy dinner.
Ingredients
- 1 can chickpeas (15 oz / 400 g) rinsed and drained
- 1 medium eggplant, diced
- 1 medium sweet potato, peeled and diced
- 1 onion, sliced
- ½ lemon
- ⅓ cup parsley, chopped
- 1½ cups cooked quinoa
- ¼ cup crumbled feta
- 4 tablespoons olive oil (extra virgin)
- 1 clove garlic, grated (optional)
- 3 teaspoons paprika (smoked or sweet)
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- ½ teaspoon cinnamon
- 1 teaspoon salt (plus black pepper to taste)
Instructions
- Preheat the oven to 425°F (220°C). If using pre-cooked quinoa, set it aside.
- Make the Shawarma Mix: In a small bowl, whisk together olive oil, garlic, paprika, coriander, cumin, cinnamon, salt, and pepper until smooth.
- Roast the Vegetables: On a baking sheet, combine chickpeas, eggplant, sweet potato, and onion. Pour the shawarma mix over and toss until coated. Roast for 30 minutes until tender and browned.
- Add the Quinoa: Once vegetables are caramelized, add quinoa and squeeze lemon juice over. Fold in parsley and feta until combined.
- Serve: Spoon the mixture into bowls and top with Greek yogurt or tzatziki. Enjoy warm!
Notes
Feel free to customize with different vegetables or grains. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea, shawarma, roasted vegetables, healthy dinner, vegetarian