Dinner for 4

Shawarma Root Vegetable Bowl

Name: Shawarma Root Vegetable Bowl
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tsp oil divided; 1 cup cubed golden beet; 1 cup cubed parsnip; 1 cup chopped cauliflower; 1 red bell pepper; 1 cup cubed butternut squash; 15 oz can of chickpeas or 1 1/2 cups cooked chickpeas; 1/2 tsp oregano; 1/2 tsp black pepper; 1/2 tsp salt; 3 1/2 tsp shawarma spice blend; 1 tsp balsamic vinegar; 1 tsp maple syrup; 2 cloves garlic minced; 2 tbsp lemon juice; 1 1/2 tbsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp oregano; 1/4 tsp black pepper; 2 cloves garlic minced; 1 tsp maple syrup

Root vegetables and chickpeas roast with shawarma spices, then pair with a tangy garlic dressing.

Typical price

$5.71for 4 servings

$1.43 per serving$5.71 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

60 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Budget Family Dinners Sheet pan

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Beets$1.99/lb typical	0.3 lb	$0.62Typical price
Radishes, turnips, rutabaga$1.99/lb typical	0.3 lb	$0.62Typical price
Cauliflower$3.29 each typical	a little	$0.48Typical price
Bell peppers$2.49/lb typical	0.4 lb	$0.93Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	0.3 lb	$0.40Typical price
Canned beans$0.09/oz typical	15 oz	$1.35Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.04Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Juice, soda and mixers$0.04/oz typical	1 oz	$0.04Typical price
Total for the servings shown		$5.71

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blendsVinegarHoney or maple syrup

Not included in the cost.

Ingredients

3 tsp oil divided
1 cup cubed golden beet
1 cup cubed parsnip
1 cup chopped cauliflower
1 red bell pepper
1 cup cubed butternut squash
15 oz can of chickpeas or 1 1/2 cups cooked chickpeas
1/2 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
3 1/2 tsp shawarma spice blend
1 tsp balsamic vinegar
1 tsp maple syrup
2 cloves garlic minced
2 tbsp lemon juice
1 1/2 tbsp extra virgin olive oil
1/4 tsp salt
1/2 tsp oregano
1/4 tsp black pepper
2 cloves garlic minced
1 tsp maple syrup

Steps

Heat the oven to 425 F and line a large sheet pan with parchment.
Toss the beet, parsnip, cauliflower, bell pepper, squash, and chickpeas with 2 teaspoons oil, oregano, salt, pepper, and shawarma spice.
Spread the mixture across the sheet pan and roast for 35 to 40 minutes, stirring halfway through.
Whisk the balsamic vinegar, lemon juice, extra virgin olive oil, garlic, maple syrup, salt, oregano, and pepper in a small bowl.
Toss the hot roasted vegetables with the dressing and serve warm.