Roasted root veggie bowls with shawarma spiced sweet caramelized root veggies topped with a zesty Mediterranean lemon dressing are a healthy, balanced veggie-forward meal that leftovers taste great the next day.
- Chickpea flour/ garbanzo bean flour - Garlic Powder - Turmeric - Cumin or garam masala
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Add vegetables, chickpeas, spices, and oil to baking dish or sheet pan.
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Add oil, balsamic, maple syrup, spices, herbs, garlic, and bake in preheated oven. Cover pan with parchment and bake for 20-30 minutes, stirring once in between.
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Add dressing to vegetables and garnish with fresh herbs and crunch with pumpkin seeds or sunflower seeds. Serve as a bowl or pita pocket.
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