Directions
Sub-Title: A Delicious, Kid-Friendly, Protein-Rich, Gluten-Free Meal Inspired by Middle Eastern Cuisine!
Description: This shawarma bowl recipe is packed full of vegetables, beans, and whole grains, making it both nutritious and satisfying. The addition of tahini sauce gives it a creamy texture and delicious flavor that will have your taste buds begging for more! Plus, it’s gluten-free, oil-free, and can easily be made vegan by swapping out the chickpeas for another protein source.
Servings: 4-6
Difficulty: Easy
Total Time: 40 minutes (not including prep time)
Ingredients:
* For the Chickpea & Quinoa Bowl:
* 1 cup cooked quinoa (preferably red or black)
* 1 cup cooked chickpeas (canned are fine)
* 1 small zucchini, diced
* 1/2 medium yellow squash, diced
* 1 bell pepper, sliced into thin strips
* 1 large tomato, chopped
* 1 avocado, cubed (optional)
For the Tahini Sauce:
* 1 tablespoon lemon juice
* 1 clove garlic, minced
* 1/4 teaspoon cumin powder
* 1/4 teaspoon paprika
* 2 tablespoons water
* 1/4 cup plain unsweetened Greek yogurt
* 1/4 cup raw tahini
* Salt and pepper to taste
Directions:
1. Make the Tahini Sauce first by whisking together all the ingredients until smooth. Set aside.
2. Prepare the Chickpea & Quinoa Bowl by combining all the ingredients in a large mixing bowl. Season with salt and pepper to taste.
3. Serve each portion of the Chickpea & Quinoa Bowl over a bed of fresh greens and top with a generous dollop of Tahini Sauce. Garnish with extra green onions, tomatoes, and avocado if desired. Enjoy immediately!
Nutrition Information per serving (approximate):
Calories: 500
Protein: 20 g
Carbs: 60 g
Fat: 10 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 100 mg
Total Sugar: 10 g
