Umami
Umami

Recipes

Sheet Pan Shawarma-Seasoned Cauliflower and Chickpeas

4 servings

porzioni

45 minutes

tempo totale

Ingredienti

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

Istruzioni

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.

Nutrizione

Dimensione della Porzione

-

Calorie

607 kcal

Grassi Totali

17 g

Grassi Saturi

3 g

Grassi Insaturi

0 g

Grassi Trans

-

Colesterolo

8 mg

Sodio

1378 mg

Carboidrati Totali

94 g

Fibra Alimentare

15 g

Zuccheri Totali

14 g

Proteine

24 g

4 servings

porzioni

45 minutes

tempo totale
Inizia a Cucinare

Pronto per iniziare a cucinare?

Raccogli, personalizza e condividi ricette con Umami. Per iOS e Android.