Cumin-Roasted Chickpea & Carrot Shawarma Bowl with Tahini-Harissa Drizzle

Shawarma’s warm spice blend has long flavored Levantine street food, now reimagined in a plant-based bowl. Cumin-roasted chickpeas and carrots meet a silky tahini-harissa drizzle over rice and greens.

Serves 3

Estimate for one serving

• 520 cal
• 16g protein
• 78g carbs
• 18g fat
• 14g fiber

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Ingredients

• 15 oz canned chickpeas
• 12 oz carrots
• 1 medium red onion
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 3 cups cooked brown rice
• 3 cups baby spinach
• 3 tbsp tahini
• 1.5 tsp harissa paste
• 3 tbsp lemon juice
• 3 tbsp water

Instructions

1. 1Preheat oven to 425 °F. Drain and rinse chickpeas; peel and cut carrots into 2-inch batons; slice red onion into wedges.
2. 2Toss chickpeas, carrots, and onion with olive oil, cumin, paprika, coriander, garlic powder, and salt. Spread on sheet pan and roast 25 minutes, stirring once, until carrots are tender and chickpeas crisp.
3. 3Whisk tahini, harissa, lemon juice, water, and remaining olive oil until smooth and pourable.
4. 4Warm brown rice if needed. Divide rice, roasted vegetables, and fresh spinach among 3 bowls; drizzle generously with tahini-harissa sauce.