Meal Prep Shawarma Bowl
These healthy plant-based shawarma bowls are perfect for meal prep throughout the week or for a light dinner. Roasted shawarma cauliflower, chickpeas, lemon potatoes, plenty of vegetables and a creamy tahini dressing.
I’ve realized that my veggie intake falls pretty low when I don’t do any meal prep— especially for my lunch meals. Working from my bedroom for the past year means that I’m fortunate to be able to head downstairs to the fridge whenever the mood strikes—- that downside is the same; I tend to snack most of the day when I don’t have anything planned or ready prepped.
Therefore, I’ve started getting more into meal prep again, and it’s been a lifesaver for healthy, simple bowl-type meals that I can quickly assemble in just a few minutes.
My meal prep method usually looks like this:
- Roast veggies. For this bowl, I’m using chickpeas, cauliflower and The Little Potato Company’s new Lemon and Garden Herb flavor.
- Cook some type of grain. I love bulgur wheat in these bowls, but quinoa, farro, freekah or brown rice would work as well.
- Chop fresh veggies. For these shawarma bowls, I have shredded lettuce and cabbage on hand as well as thinly sliced cucumbers, red onions and halved tomatoes.
- Make a dressing ahead of time. A simple combination of lemon juice, creamy tahini and salt is perfect for these bowls.
A little bit of prep ahead of time is a game changer when it comes to actually eating healthy lunches throughout the week.
If you haven’t yet tried The Little Potato Company’s newest flavor, Lemon & Garden Herb, then you are in for a treat! Inspired by the bright, fresh flavors of the Mediterranean, it’s the perfect combination of garden herbs with a hint of lemon.
I love these microwavable packs, especially for meal prep. Make it ahead of time with the rest of the ingredients or microwave right before serving. Either way, you’re going to love these tender, tangy potatoes. These microwave potatoes are a lifesaver for me on busy weeknights— and my three year old can’t get enough. I appreciate that the container is BPA-free and is designed with easy-to-hold tabs and pour spouts for easy stirring and plating.
After trying these Lemon & Garden Herb potatoes, I knew they would pair perfectly with my vegan Shawarma bowls. As a vegetarian, I take great liberties in redoing typical meat-filled items. Never mind you that I’ve never had traditional shawarma— these bowls are what I imagine those flavors to be, minus any lamb, goat, chicken or beef.
Spiced chickpeas and cauliflower are roasted until the cauliflower becomes super tender and the chickpeas are nice and crunchy. Tossed with lots of fresh veggies and a creamy tahini sauce, these meal prep shawarma bowls are my favorite lunch item right now.
More Meal Prep Recipes:
- Marinated Lentil Salad
- Lentil Niçoise Salad
- Roasted corn and bulgur salad
- Burrito Bowl Mason Jars
- Veggie Fajita Enchiladas
If you try these Shawarma Bowls, come back to rate them and leave a comment! I love seeing you make my recipes and your feedback helps other readers.
Meal Prep Shawarma Bowl
Ingredients
Lemon Shawarma Potatoes & Chickpeas
- 1 15 ounce can chickpeas, drained and rinsed
- 1 small head cauliflower, chopped into bite size pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- Pinch cayenne pepper
- 1 container The Little Potato Company, Lemon and Garden Herb flavor
Tahini Sauce
- 1/3 cup tahini
- 1 lemon, juiced
- 2 tablespoons warm water
- Pinch salt
For the Bowls
- 1 cup cooked bulgur wheat
- 5-6 cups shredded cabbage, kale or lettuce
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- 2 cups halved cherry tomatoes
Instructions
- Preheat oven to 425 degrees F.
- Pat dry the chickpeas, then place on a large baking sheet along with the cauliflower, one tablespoon of oil, salt, pepper, garlic, cumin, paprika, oregano, cinnamon and cayenne pepper. Use your hands and rub the spices into the chickpeas and cauliflower until well coated. Place in the oven for 25-30 minutes, until cauliflower is tender and chickpeas are crispy.
- While the chickpeas are cooking, peel back the top of the potatoes, remove the seasoning packet and place in the microwave for 5 minutes. Remove, then toss with remaining tablespoon of olive oil and seasoning packet.
- Place the tahini and lemon juice in a small bowl and whisk together, then slowly add in the warm water. If needed, add in more warm water to make a creamy sauce. Season with salt.
- To serve, divide the vegetables in 4 bowls or meal prep containers, then top with cooked bulgur wheat, potatoes and cauliflower. Drizzle with lemon tahini sauce and serve. If making for meal prep, save the dressing until right before serving.