What’s not to love about food bowls? They’re clean, healthy, hearty, diverse, flavorful, and adaptable. In short, they allow your food to be anything you want it to be. And in this case, it’s a Shwarma-style Veggie Bowl.
This one was created by Noha E. Cloud of LeeksnBeets. She specializes in developing and writing vegan recipes for treats and, of course, veggie bowls.
It's a recipe that stands out for its creative blending of spices. There’s lots of flavor in here that’s most commonly associated with traditional meat dishes, but it holds its own and comes out with a new twist as a purely vegan recipe.
You’ll find the custom blend of spices from Auntie Nono’s Everything Seasoning hits a high point with the Purple Potatoes. It even complements other diverse blends such as Za’atar and Shawerma, some of the Middle East’s most enduring spice flavors.
For a variety of different effects, you can experiment by applying the Everything Seasoning at different stages of the prep. You’ll have plenty of opportunities to do so, as you’ll be making this one again and again.
Shawarma Seasoning, 2 Tsp. (You can find Noha's recipe here)
Auntie Nono’s Everything Seasoning, 1 tsp. (season to taste)
Cayenne Pepper
Salt
Olive Oil
Baby purple potatoes, 1 Cup
Broccoli Florets, 1.5 Cups
2 Tsp. of Za’atar
1 Lime
2 Tbsp. of Nutritional yeast
1 Tsp. of Garlic Powder
1 Tsp. of Oregano Leaves
2 Cups of Cauliflower
1.5 Cups of Brussel Sprouts, 1.5 Cups
Smoked Paprika, 1 Tsp.
Garlic Powder, 1 Tsp.
Onion Powder, 1 Tsp.
Parsley Flakes, 1/2 Tsp.
Cumin, 1/2 Tsp.
Directions
For the Roasted Purple Potatoes:
Wash and dice baby purple potatoes (about 1 cup)
Drizzle with 1 tbsp olive oil and add 1 tsp of Auntie Nono’s Everything Seasoning. Mix until well coated
Throw them in the air fryer @ 320°F for 20 mins. (or until tender)
For the Shawerma-style Sweet Potatoes:
Combine a peeled and cubed sweet potato (about 1 cup) with 2 tbsp breadcrumbs, and 2 tsp shawarma seasoning.
Add a couple of shakes of cayenne pepper and salt.
Drizzle with 1 tbsp olive oil.
Throw them in the air fryer @ 320°F for 20 mins.
For the Lime Za’Atar Broccoli:
In a bowl, combine about 1½ cups broccoli florets with 2 tsp Za'atar, juice of ½ lime and 1 tbsp olive oil.
Broil for about 15 mins, just long enough to get some crisp edges and maintain a good bit of crunch.
For the Cheesy Crispy Cauliflower:
In a bowl combine 1½ tsp olive oil, 2 tbsp nutritional yeast, and 1 tsp each garlic powder, oregano leaves and S&P.
Toss about 2 cup cauliflower in the mix till well coated then broiled about 20 mins, flipping halfway through to get those nice golden edges on both sides.
For the Roasted Brussel Sprouts:
Start by cleaning and halving about 1½ cups brussel sprouts then season with 1 tsp each smoked paprika, garlic powder and onion powder, ½ tsp parsley flakes and cumin and S&P.
Drizzle with 1 tbsp olive oil.
Broil around 25 mins, till fairly tender and lightly charred.
