Carole's Shawarma Bowls with Roasted Cauliflower and Chickpeas (Vegan)

This original recipe is credited to Shelli McConnell, though it first came to me via my friend Carole.

Ingredients:

1/4 C. plus 2 Tbsp. lemon juice

2 Tbsp. pure maple syrup (or grind 1–2 dates in food processor)

4 cloves garlic, minced

1.5 tsp. paprika (sweet or hot)

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/2 tsp. ground turmeric

1/4 tsp. ground coriander

sea salt and freshly ground black pepper, to taste

1–2 head cauliflower, cut into florets (6 C.)

1 15-oz. can chickpeas (rinsed, drained, and patted dry)

1/4 C. tahini

1/8 tsp. cayenne pepper

2 C. hot cooked brown rice or quinoa

1 medium cucumber, halved lengthwise and thinly sliced (2 C.)

2 medium bell peppers, any color, cut into bite-size strips

1/2 C. slivered red onion

fresh cilantro leaves and lemon wedges, for serving

Procedure:

1) Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. 

2) In a large bowl, stir together 1/4 C. of the lemon juice and the next nine ingredients (through black pepper). Add cauliflower and chickpeas; stir to coat. 

3) Spread evenly on prepared baking sheet. Roast 35 minutes or until cauliflower is tender and browned on edges, stirring once.

4) As they cook, in a small bowl stir together the tahini, the remaining 2 Tbsp. lemon juice, the cayenne, and 3–4 Tbsp. water.

5) In bowls, arrange rice (or quinoa), cauliflower mixture, cucumber, pepper strips, and red onion. 

6) Drizzle with tahini mixture. Sprinkle with cilantro leaves and serve with lemon wedges.

NOTES: 

* If tahini sauce is bitter, add another splash of lemon juice.

* The leftovers from this recipe and Carole's Lentil Salad are delicious served together over a bed of mixed greens.

Carole's Lentil Salad (Can Be Vegan)

The original version of this salad—which has been modified as listed here—appears as "The Best Lentil Salad" on NoraCooks.com.

For the Salad:

1.5 C. dry green lentils (or 4.5 C. cooked)

5 C. water

1 medium English cucumber, diced

1 small red onion, diced (1 C.)

1 medium red bell pepper, seeded and diced small

1/4 C. chopped fresh parsley

1/2 C. crumbled feta (opt., I use Trader Joe's vegan feta)

1 pint cherry or grape tomatoes, quartered, opt.

3–4 C. arugula or baby spinach, opt.

For the Dressing:

1/4 C. olive oil (or use tahini instead)

3 Tsbp. fresh lemon juice

2 tsp. agave (or blend a couple of dates in the Vitamix instead)

2 tsp. dijon mustard

1 clove garlic, minced

1 tsp. salt

freshly ground black pepper, to taste

Instructions:

1) Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes (until tender but not mushy). Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl.

2) Chop the cucumber, red onion, red pepper, and parsley and add them to the bowl with the lentils.

3) Whisk all dressing ingredients together (or blend in the vitamin if using tahini and dates) until well combined,

4) Pour the dressing over the lentils and vegetables and stir everything together. Sir in the feta and grape tomatoes, if using. Serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad.

NOTES:

* The salad will keep for 2–3 days covered in the refrigerator.

* May add in some cooked quinoa.

* May use green, brown, or black lentils, but don't use red as they will just cook down into mush.

* The leftovers from this recipe and Carole's Shawarma Bowls are delicious served together over a bed of mixed greens.