Prep & Bake Shawarma Broccoli & Zucchini Bowls
Includes recyclable aluminum tray
- Eggs
- Milk
- Wheat
Shawarma-spiced broccoli and zucchini roast to caramelized perfection, then get piled over a hearty grain blend along with tangy olive slaw, cool tzatziki, and a sprinkle of crispy fried onions. It’s all the bold, vibrant taste of your go-to shawarma spot—packed into a veggie-forward bowl.
Ingredients
1 unit
Zucchini
1 unit
Oven-Ready Tray
8 ounce
Broccoli
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
4 ounce
Red Cabbage and Carrot Mix
½ tablespoon
Shawarma Spice Blend
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Microwavable Grain Blend
4 ounce
Tzatziki Sauce
1 unit
Shallot
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut broccoli into bite-size pieces if necessary. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice shallot. Roughly chop olives.
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In oven-ready tray, combine broccoli, zucchini, half the Shawarma Spice Blend (all for 4 servings), a large drizzle of olive oil, salt, and pepper. (For 4, evenly divide between two trays, using a large drizzle of olive oil in each tray.)
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Roast on top rack (be sure your oven has preheated!) until veggies are browned and tender, 20-25 minutes. (For 4, bake two trays side by side on top rack.)
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Meanwhile, in a medium bowl, combine cabbage and carrot mix, shallot, olives, and vinaigrette. Set aside.
-
When veggies have 5 minutes left, massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 60-90 seconds.
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Add grain blend to a second medium bowl and stir in a drizzle of olive oil, salt, and pepper.
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Divide grain blend between shallow bowls and top with roasted veggies, slaw, and tzatziki. Top with crispy fried onions and serve.
