Tofu Shawarma Bowl

Simple and delicious. I meal prep this on Sunday so all I have to do is reheat. 

I’m not even sure if this qualifies as a recipe because it’s just my favorite vegetables with lemon tahini dressing. But, that’s why I make this all the time — it’s easy, and combines some of the highest nutrient containing foods.

Health benefits:

• Tons of fiber, protein, and low GI index vegetables.
• Sweet potatoes! The more rich and dark in color vegetables are, generally the more antioxidants and other healthy compounds they contain. In this case, sweet potatoes are loaded with the antioxidant carotenoids.
• Chickpeas are some of the highest in protein of the legumes. They are also low GI, digesting slowly due to the resistant starch they contain.
• Tofu makes this bowl really filling, and protein rich. I always use super firm tofu.

Tofu Shawarma Bowl

Recipe by WFPBstrong

Servings

3

servings

Prep time

5

minutes

Cooking time

20

minutes

Basic but delicious! I meal prep this on Sunday so all I have to do is reheat. 

Ingredients

• 1 can drained chickpeas

• 1 block tofu

• 1 sweet potato

• 1 C Quinoa

• 1/4 C Tahini

• 1 lemon

• Pepper

Directions

• Preheat Oven to 425.
• Cube 1 large sweet potato.
• Drain, press, cube 1 block tofu.
• Mix onto baking sheets and sprinkle with Shawarma spice mix:
  1 can drained chickpeas
  Tofu
  Sweet potato
• Bake for 25-28 mins.
• Make quinoa: 1 C quinoa to 1 3/4 C water
• Make dressing:
  Tahini, lemon, water, pepper
• Combine into bowl and top with a handful of torn spinach and dressing.

Recipe Video

Notes

• Optional: After meal prepping this, when I’m ready to eat and combining everything in a bowl to microwave, I add some fresh broccoli, and let it steam together with everything in the microwave.
• This recipe lends itself well to adding or subbing your favorite vegetables because the dressing is mild and neutral in flavor — the lemon/pepper combo is classic and brings everything together in a fresh way.