Batch-Prep Roasted Veg & Chickpea Shawarma Bowls (12–15 servings)

Ingredients

• 4 (15-oz) cans chickpeas, drained and rinsed well
• 3 large red onions, cut into 1-inch wedges
• 4 bell peppers (any colors), cut into 1-inch pieces
• 2 large zucchini, cut into 1-inch chunks
• 2 large sweet potatoes (about 2 1/2 lb / 1.1 kg), peeled and cut into 3/4-inch cubes
• 1/2 cup (120 ml) olive oil
• 8 cloves garlic, grated or very finely minced
• 3 tbsp ground cumin
• 3 tbsp ground coriander
• 2 tbsp smoked paprika
• 1 tbsp turmeric
• 2 tsp ground cinnamon
• 2 tsp kosher salt, plus more to taste
• 1 1/2 tsp black pepper
• 1/4 tsp cayenne (optional)
• 6 cups cooked brown rice or quinoa (from ~2 cups dry)
• 1 1/2 cups tahini
• 1/2 cup lemon juice (start with 1/3 cup if you’re sensitive to sour)
• 1/3 cup extra-virgin olive oil
• 4 tbsp maple syrup or honey
• 2 tsp kosher salt
• 2 tsp ground cumin (optional)
• 1 1/2 to 2 cups ice-cold water, as needed to thin
• 2 English cucumbers, diced
• 2 pints cherry tomatoes, halved
• 2 cups chopped parsley and/or cilantro
• 1 1/2 cups pickled red onions (optional)
• Pita or flatbread (optional)

Instructions

1. Heat the oven to 450°F / 232°C. Put two rimmed sheet pans in the oven while it heats (hot pans = better browning).
2. Pat the chickpeas very dry with towels (this is what helps them get a little crisp instead of steamy).
3. In a huge bowl, toss chickpeas, onions, peppers, zucchini, and sweet potato with olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and cayenne (if using). Everything should look evenly slick and deeply spiced.
4. Carefully pull out the hot sheet pans and divide the mixture between them in a single layer (don’t crowd—browning beats steaming). Roast 20 minutes.
5. Rotate pans and toss/flip the mixture. Roast 10–20 minutes more until sweet potatoes are tender, edges are browned, and the chickpeas look lightly blistered. Sensory cue: you should smell toasted spices and see caramelized corners.
6. In a blender or bowl, combine tahini, starting amount of lemon juice, olive oil, maple syrup/honey, salt, and cumin (optional).
7. Stream in ice-cold water until it turns pale, creamy, and pourable—about the thickness of ranch. Taste and adjust: add more lemon for brightness, more syrup/honey to round it, or a pinch more salt to pop.
8. Portion cooked grain into 12–15 containers.
9. Top with the roasted veg + chickpeas.
10. Pack cucumbers, tomatoes, herbs, and pickled onions separately if you want them crisp. Add dressing in a small cup so the bowls don’t get soggy.
11. To eat: warm the grain + roast if you like, then add fresh veg, herbs, and dressing.

Notes

Storage: Roasted veg + chickpeas keep 4–5 days refrigerated. Dressing keeps 5–7 days; it will thicken—whisk in a splash of water to loosen. Make it vegan by using maple syrup (not honey). Gluten-free if served with rice/quinoa instead of pita. If you dislike sweet potato, swap for cauliflower florets (add in the last 20 minutes) or diced carrots (roast the full time).