Chickpea Shawarma Bowl with Herby Yogurt Sauce
This Chickpea Shawarma bowl is what flavor dreams are made of! Packed with roasted shawarma-spiced vegetables, crispy chickpeas, lemon herb rice, arugula, pickled onions, and a creamy dairy-free herby CocoJune yogurt sauce. It’s high in fiber, packed with plant-based ingredients, and perfect for a nourishing lunch or dinner that feels fresh, cozy, and full of flavor.
Servings 4 servings
Calories 439kcal
Equipment
- oven, stove
Ingredients
Lemon Herb Rice Ingredients
- 1 cup basmati rice
- 2 cups water
- ½ tsp sea salt
- 1 lemon zest
- 2 tbsp green onions finely chopped
- 2 tbsp cilantro finely chopped
Shawarma Veggies + Chickpea Ingredients
- 1 head small cauliflower chopped
- 4 carrots sliced into thin diagonal pieces
- 8-10 mini peppers halved
- ½ small red onion sliced
- 14 oz canned chickpeas drained, rinsed, and patted dry
Shawarma Spice Blend
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp coriander
- ½ tsp cinnamon
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp black pepper
Herby CocoJune Yogurt Sauce
- 1 cup CocoJune Plain Unsweetened High Protein Yogurt
- ¼ cup fresh dill
- ½ cup cilantro
- 2 tbsp fresh mint
- 2 green onions
- 1 garlic clove
- 1 lemon juiced
- 1 tbsp maple syrup
- ½ tsp sea salt
- 2-4 tbsp water as needed
For Serving
- arugula
- pickled onions
- fresh herbs
- lemon wedges
Instructions
- Preheat oven to 425°F.
- Cook the rice according to package directions with the sea salt. Once finished, fluff with a fork and stir in the lemon zest, green onions, and herbs.
- Add the cauliflower, carrots, mini peppers, onion, and chickpeas to a large sheet pan. Sprinkle over the spice blend and toss well to coat evenly (optional to drizzle with a bit of oil if desired).
- Roast for 30–35 minutes, tossing halfway through, until the vegetables are golden, caramelized, and the chickpeas are slightly crispy.
- Meanwhile, make the sauce by adding the CocoJune yogurt, dill, cilantro, mint, green onion, garlic, lemon juice, maple syrup, sea salt, and water to a blender or food processor. Blend until smooth and creamy. Add additional water as needed until pourable.
- To assemble, add rice to bowls with the arugula, top with roasted vegetables, chickpeas, pickled onions, and fresh herbs. Drizzle generously with the herby yogurt sauce and finish with a squeeze of fresh lemon.
Video
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 79g | Protein: 17g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1546mg | Potassium: 1147mg | Fiber: 14g | Sugar: 13g | Vitamin A: 13044IU | Vitamin C: 168mg | Calcium: 167mg | Iron: 5mg
