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    Sheet Pan Shawarma-Seasoned Cauliflower and Chickpeas

    Dinner
    Vegetarian
    ​

    4 servings

    portionen

    45 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 1/2- lb head cauliflower, cut into medium florets

    15- oz can chickpeas, drained and rinsed

    3 Tbsp olive oil

    1 Tbsp shawarma spice blend

    1 1/4 tsp kosher salt

    1/4 cup coarsely chopped fresh mint, plus leaves for serving

    3/4 cup plain whole-milk yogurt

    4 6 1/2-inch pita rounds, warmed

    2 Persian cucumbers, sliced into half-moons

    1/4 cup thinly sliced red onion

    Anweisungen

    Preheat oven to 450°F. Toss cauliflower florets, chickpeas, oil, shawarma spice blend, and salt on a large rimmed baking sheet. Spread in an even layer.

    Roast until cauliflower is tender and golden brown, about 30 minutes, stirring halfway through. Let cool slightly, about 5 minutes. Stir in chopped mint.

    Spread 3 tablespoons yogurt on each pita. Top pitas with cauliflower-chickpea mixture, cucumbers, and onion. Top with mint leaves.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    607 kcal

    Gesamtfett

    17 g

    Gesättigtes Fett

    3 g

    Ungesättigtes Fett

    0 g

    Transfett

    -

    Cholesterin

    8 mg

    Natrium

    1378 mg

    Gesamtkohlenhydrate

    94 g

    Ballaststoffe

    15 g

    Zucker insgesamt

    14 g

    Eiweiß

    24 g

    4 servings

    portionen

    45 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    1 1/2- lb head cauliflower, cut into medium florets

    15- oz can chickpeas, drained and rinsed

    3 Tbsp olive oil

    1 Tbsp shawarma spice blend

    1 1/4 tsp kosher salt

    1/4 cup coarsely chopped fresh mint, plus leaves for serving

    3/4 cup plain whole-milk yogurt

    4 6 1/2-inch pita rounds, warmed

    2 Persian cucumbers, sliced into half-moons

    1/4 cup thinly sliced red onion

    Anweisungen

    1

    Preheat oven to 450°F. Toss cauliflower florets, chickpeas, oil, shawarma spice blend, and salt on a large rimmed baking sheet. Spread in an even layer.

    2

    Roast until cauliflower is tender and golden brown, about 30 minutes, stirring halfway through. Let cool slightly, about 5 minutes. Stir in chopped mint.

    3

    Spread 3 tablespoons yogurt on each pita. Top pitas with cauliflower-chickpea mixture, cucumbers, and onion. Top with mint leaves.