Dinner for 4

Shawarma Root Vegetable Bowl

Name: Shawarma Root Vegetable Bowl
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tsp oil divided; 1 cup cubed golden beet; 1 cup cubed parsnip; 1 cup chopped cauliflower; 1 red bell pepper; 1 cup cubed butternut squash; 15 oz can of chickpeas or 1 1/2 cups cooked chickpeas; 1/2 tsp oregano; 1/2 tsp black pepper; 1/2 tsp salt; 3 1/2 tsp shawarma spice blend; 1 tsp balsamic vinegar; 1 tsp maple syrup; 2 cloves garlic minced; 2 tbsp lemon juice; 1 1/2 tbsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp oregano; 1/4 tsp black pepper; 2 cloves garlic minced; 1 tsp maple syrup

Root vegetables and chickpeas roast with shawarma spices, then pair with a tangy garlic dressing.

$1.20per serving $

60 minstart to table

4servings

American Vegetarian Dairy-free Gluten-free Budget Family Dinners Sheet pan

Ingredients

3 tsp oil divided
1 cup cubed golden beet
1 cup cubed parsnip
1 cup chopped cauliflower
1 red bell pepper
1 cup cubed butternut squash
15 oz can of chickpeas or 1 1/2 cups cooked chickpeas
1/2 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
3 1/2 tsp shawarma spice blend
1 tsp balsamic vinegar
1 tsp maple syrup
2 cloves garlic minced
2 tbsp lemon juice
1 1/2 tbsp extra virgin olive oil
1/4 tsp salt
1/2 tsp oregano
1/4 tsp black pepper
2 cloves garlic minced
1 tsp maple syrup

Steps

Heat the oven to 425 F and line a large sheet pan with parchment.
Toss the beet, parsnip, cauliflower, bell pepper, squash, and chickpeas with 2 teaspoons oil, oregano, salt, pepper, and shawarma spice.
Spread the mixture across the sheet pan and roast for 35 to 40 minutes, stirring halfway through.
Whisk the balsamic vinegar, lemon juice, extra virgin olive oil, garlic, maple syrup, salt, oregano, and pepper in a small bowl.
Toss the hot roasted vegetables with the dressing and serve warm.

Main ingredient on sale this week? See what to make with canned beans on sale.