Sheet Pan Shawarma-Seasoned Cauliflower and Chickpeas

• 份量: 4 servings
• 總時間: 45 minutes

食材

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

步驟

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.

營養

• 卡路里: 607 kcal
• 總脂肪: 17 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 8 mg
• 鈉: 1378 mg
• 總碳水化合物: 94 g
• 膳食纖維: 15 g
• 總糖: 14 g
• 蛋白質: 24 g