Cauliflower Shawarma power bowl

This one turned out so well. I was really impressed. This dish hit the spot for us this week with the cooler temperatures rolling in. We enjoyed it out on the patio before it got too cool out.

Since we used the oven to roast the veggies, the house was warmed up just in time to relax after dinner and get ready for bed. The clean-up was quick since I used one pot and one sheet pan.

For the first time in a while, the kids didn't complain about the after-dinner cleanup. The hubs and I prepared the next day's lunches while the kids washed the dishes so we could sit together and watch a show before we all crawled into bed.

To finish the evening, I enjoyed a turmeric latte and the 13-year-old enjoyed some Chai tea.

Let's get to this recipe.

Ingredients:

2 bell peppers

1 red onion

1 head of cauliflower

1 can chickpeas

cilantro chopped

1 lime

Spring mix

Rice

Seasonings:

garlic powder

smoked paprika

ground cumin

ground turmeric

salt

pepper

Olive oil

Dressing:

You can get the premade cilantro lime dressing or make your own.

I threw cilantro, greek yogurt, a lime squeezed, salt, and pepper in the blender and whipped my own together. If you like a thinner dressing, add a little water when blending.

Directions:

Preheat oven to 450

1. mix all your seasonings with olive oil.

2. Toss chickpeas, cauliflower, onion, and peppers in the seasoning mixture. Spread on a lined baking sheet and roast at 450 for 30-40 min, tossing halfway through.

3. While all your vegetables are roasting, prepare your rice per the directions.

4. Once the rice is cooked, squeeze in the lime and mix in the chopped cilantro.

Now that everything is all cooked, let's assemble this power bowl.

Start with the rice, add some spring mix, top with the roasted vegetables, and drizzle your dressing over the whole thing. Now enjoy!

I want to know. What do you think?