Easy Vegetarian Dinners
A high-fiber, plant-powered meal prep recipe packed with bold Middle Eastern flavor, featuring roasted cauliflower and chickpeas coated in warming spices, topped with a creamy yogurt-tahini dressing.
Ingredients
- 1 medium cauliflower cut into florets
- 1 can chickpeas 15oz
- 2 tbsp olive oil
- 2 tbsp shawarma spice blend
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup plain yogurt or dairy-free alternative
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic minced
- 2 tbsp water or more to thin
- 0.25 cup fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets and drained chickpeas with olive oil, shawarma spice blend, salt, and pepper until evenly coated.
- Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the cauliflower is tender-crisp and lightly browned, stirring halfway through.
- While the vegetables are roasting, prepare the tahini-yogurt dressing. In a small bowl, whisk together plain yogurt, tahini, lemon juice, minced garlic, and water until smooth. Add more water if needed to reach desired consistency.
- Assemble the bowls by spooning the roasted cauliflower and chickpeas over a bed of your preferred grain (like rice or quinoa). Drizzle generously with the creamy tahini-yogurt dressing.
- Garnish with fresh chopped parsley before serving.
Notes
Serve over rice, quinoa, or couscous for a complete meal. Add fresh cucumbers, tomatoes, or pickled onions for extra freshness. For a dairy-free option, use plant-based yogurt.