CHICKPEA SHAWARMA LUNCH BOWL

Just sharing an idea for a quick colourful lunch bowl with a ton of veggies and protein for vegans on a go. I love seeing ideas for lunch bowls for myself because there are just so many possibilities to choose from when building your bowl. I was inspired by Middle Eastern shawarma bowls that I used to get all the time before going vegan. Homemade hummus, mediterranean spices and potatoes with a side of fresh veggies is sure to hit your appetite when you are in a pinch.

Look at all the colours!

CHICKPEAS

Coat 1 12oz can of chickpeas (drained and rinsed) in olive oil and your favourite mediterranean spices. I used a mix of oregano, sumac, thyme, paprika, and garlic. Toss in the air fry on 400 for roughly 5-7 minutes until they are lightly browned. I prefer them to be less crispy so they are not drying.

SWEET POTATOES

While the chickpeas are roasting, cut the sweet potatoes into wedge sizes and toss in similar coating to the chickpeas. Try and make sure they are all roughly the same size. When the chickpeas are done, toss in the air fryer and roast for 15 – 20 mins until soft.

HOMEMADE HUMMUS

The day before toss a cup of chickpeas in a medium sized pot and fill with enough water. Bring to a boil, add a pinch of salt and 1 tsp of baking soda. Baking soda is so important to making soft chickpeas!! Let boil for about 10 mins, and simmer for another 50. They should be soft but if not, continue cooking. Add to a food processor with 2 tbsp of tahini, 1/4 c of olive oil, 1/2 c of ice water, juice of half a lemon and 1 tbsp of garlic + salt. Refrigerate and serve.

SIDE SALAD

Dice cucumber, tomato, red peppers and green onions. Toss in bowl with olive oil, lemon, salt + pepper. Add other veggies like beets or peppers.

Other alternatives you could try making include a Mexican style bowl with black beans, corn salsa, guac and cashew creme on rice or quinoa. Another easy substitute is a lentil & walnut type minced meat that I often use for lasagna or tacos. The possibilities are really endless so have fun building your decadent bowls and really get to enjoy your lunch!

CHICKPEA SHAWARMA BOWL

Vegan/plant based alternative to classic shawarma bowl
Keyword chickpea, veganbowl

Equipment

  • Air fryer

Ingredients

Roasted Chickpeas

  • 1 12 oz can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp each, paprika, garlic, oregano, thyme, sumac

Sweet Potatoes

  • 1 medium sweet potato, cut in wedges
  • 1 tsp each, paprika, garlic, oregano, thyme, sumac
  • 2 tbsp olive oil

Side Salad

  • 1 cucumber, tomato, pepper, green onion, chopped
  • 2 tbsp olive oil
  • 1/2 lemon, juiced

Homemade Hummus

  • 1 c dried chickpeas
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 c olive oil
  • 1/2 c ice water
  • 2 tbsp tahini
  • 1 tbsp garlic

Instructions

Homemade Hummus

  • The day before, bring to a boil a medium soup pot with dry chickpeas in salted water for 10 mins. Once boiled, add baking soda and turn heat to simmer for about 50 mins. Check its soft before draining.
  • Drain chickpeas and add remaining ingredients to a food processor. Refrigerate until ready for use.

Roasted Chickpeas & Sweet Potato

  • Toss chickpea ingredients together and air fry on 400 for 5-7 minutes until slightly brown
  • When chickpeas are finished sweet potato ingredients together and air fry on 400 to 15-20 mins until soft

Side Salad & Veggies

  • While air frying, cut up and toss salad ingredients together
  • Serve with all ingredients combined.

CHICKPEA “CHICKEN” SALAD

Looking for a quick make ahead lunch option? Chickpea “chicken” salad is a staple in my house; I make a batch of this on Sunday, put it in an air-tight container and stick it in the fridge. It lasts about a week and is a perfect to-go lunch or lunchbox option.

  • 12 oz can of chickpeas
  • 1/4 cup vegan mayo
  • 3 large dill pickles, diced
  • 1 sprig of green onions, chopped
  • 2 tbsp stone ground mustard
  • 1 tbsp of fresh dill, chopped
  • juice of half a lemon
  • 1 tbsp of dill pickle juice
  • pinch of salt and pepper
  1. Mash chickpeas with a potato masher, leaving some chunks of chickpeas for added texture.
  2. Mix the remaining ingredients with the chickpeas with a fork. Make sure to taste – add more salt or dill pickle juice for tanginess. Best served on toasted bread or bagels!

SHAKSHUKA (PALEO, KETO, VEGETARIAN)

Making Shakshuka for the first time! The tomatoes in this dish make this a perfect comfort food, and on top of that it took really 20 minutes to make which is always a plus. Here is how I made it:

Ingredients:

  • 3-4 Eggs
  • 1 large onion
  • 2 small red bell peppers
  • 4 garlic cloves
  • 2 tsp paprika
  • 1/2 tsp of cajun seasoning
  • 1 can (500ml) of peeled tomatos
  • salt, pepper

Steps:

  1. Heat olive oil on medium heat
  2. Dice onions and bell peppers. Cook for 5 minutes
  3. Add chopped garlic and seasonings. Cook for 5 minutes.
  4. Add can of peeled tomatoes, breaking up larger chunks. Cook for 10 minutes and turn heat to simmer
  5. Create little openings in the mixture, and crack eggs. Cover and cook until eggs are finished.

STUFFED ROASTED BUTTERNUT SQUASH WITH KALE AND CHORIZO (PALEO, VEGAN, WHOLE30)

This was a perfect dish to switch up my regular dinner routine. Heres the good news: the most challenging thing about this recipe was cutting the butternut squash in equal halves!

Ingredients:

Squash:
1 medium sized butternut squash
1 tbsp olive oil
1/2 tsp of salt, pepper, garlic power, and paprika

Stuffing:
4 cups of kale (roughly – really used about 4 large stems of green kale)
1/2 cup of chopped chorizo (omit if VG)
1 tbsp olive oil
1/4 cup of veg broth
1 chopped garlic glove
1/2 shallot
salt + pepper
fruit and nuts (I used apples, walnuts)

Steps:
1. Preheat oven to 400.
2. Oil both butternut squash, sprinkle with seasonings. Place cut side faced down and bake for 15 mins. Flip and cook for 45-60min until tender
3. Heat oil in medium heat pan. Cook chorizo until crispy. Add shallot and garlic. Cook for 3-5 min until tender. Place kale, cook for 10 min. Add water and extra oil if needed. Sim for 10-15 min.
4. Remove squash and place stuffing on top. Add desired toppings. Serve warm and enjoy!



SHEPARD’S PIE (PALEO, GF, KETO)

The hardest part of switching to Paleo was giving up the potatoes. Fried, mashed, baked – every which way is strictly forbidden no matter how hard I tried!! This was a tough pill to swallow. But no fear – I conquered it and here I am now with a Paleo version to my favourite ever Shepard’s Pie. To tell you the truth I don’t miss the iconic white potatoes in this dish one bit 🙂

Ingredients:

  • 2 large sweet potatoes, or three smaller ones
  • 1/2 of a medium onion
  • 3 cloves of garlic (minced)
  • 1/2 cup of frozen mix of carrots and peas
  • 1 lbs lean ground beef (or any ground meat you wish)
  • 2 tbsp of olive oil (or any cooking oil)
  • 1/2 tbsp paprika
  • 1/2 tbsp garlic power
  • 1/2 tbsp salt
  • 1/3 cup of Paleo ketchup (if using tomato sauce, add more seasonings to for extra flavour)
  • 1/3 cup of water
  • 2 tbsp of arrowroot starch
  • 1/4 cup ghee

Steps:

  1. Preheat oven to 375 degrees. Peel and chop sweet potatoes into smaller chunks. Place on double boiler to steam to mash potatoes later on.

2. Place 1 tbsp of olive oil on pan with medium-high heat. Add onions, and when they become translucent (about 3 mins) add frozen mix of carrots and peas (another 5 mins) until tender. Toss in (2 cloves) garlic and cook until garlic becomes aromatic (2 mins)

3. Add ground beef, breaking it up into smaller pieces for easier cooking. Cook until brown (6-10 mins), and drain excess liquid to avoid an oily dishes. Leave 1 tbsp of oil in pan to avoid burning.

4. Add tomato paste or Paleo ketchup, water, seasonings, and mix well. Cook for 5-8mins until tomato paste and water has slightly dissipated.

5. Add arrowroot starch and mix well. Keep adding until you reach desired texture one tbsp at a time.Arrowroot starch thickens the meat mixture to hold the dish together. Once finished, remove the meat and fill pan. I used a 8×8 glass dish.

6. Remove sweet potatoes from steamer and mash well. Add 1/4 cup of ghee and 1 minced garlic clove. Mix well. Once finished, place mashed potatoes on top of meat and spread with spoon/spatula.

7. Bake for 30 mins, until top of Shepard’s pie develops a slight crust. Let chill, serve, and enjoy!! 🙂