YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Shawarma Bowl
Roasted lentils and chickpeas seasoned with aromatic Middle Eastern spices, served over a bed of crisp vegetables with a cooling dollop of creamy soy yogurt.
INGREDIENTS
0.67 cup cooked brown lentils
0.25 cup cooked chickpeas
1 tbsp hemp hearts
0.25 cup unsweetened soy yogurt
1 tbsp lemon juice
0.25 tsp extra virgin olive oil
1 clove garlic
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.13 tsp ground cinnamon
0.5 tsp sea salt
0.25 tsp black pepper
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, sea salt, and black pepper.
Add the cooked lentils and chickpeas to the bowl and toss gently until every legume is thoroughly coated in the spice marinade.
Spread the lentil and chickpea mixture in a single layer on the prepared baking sheet and roast for 15 minutes until the chickpeas are slightly crisp and fragrant.
While the legumes are roasting, dice the cucumber, halve the cherry tomatoes, and finely slice the red onion.
Assemble the bowl by placing the roasted lentil and chickpea mixture at the base, then top with the fresh cucumber, tomatoes, and red onion.
Sprinkle the hemp hearts over the top for added protein and finish with a generous dollop of unsweetened soy yogurt and a garnish of fresh parsley.