Wellness Show 2026

Roasted Vegetable & Chickpea Shawarma

Ingredients:

For the Bowls:

• 3 cups cooked quinoa
• Roasted Vegetables & Chickpeas
• 1 pint cherry tomatoes, halved
• 1 cup long English cucumber, thinly sliced
• 2 cups cabbage, shredded
• 1 cup feta cheese, crumbled
• Fresh cilantro, chopped
• Broccoli sprouts
• Pea shoots, for garnish
• Fresh mint, chopped
• Tahini sauce, for drizzling

For the Roasted Vegetable & Chickpea Shawarma:

• 2 Tbsp olive oil
• 1 lemon, juiced (or 4 tbsp lemon juice)
• 3 cloves garlic, minced
• 2 Tbsp maple syrup
• 1½ tsp cumin
• 1½ tsp smoked paprika
• ½ tsp cinnamon
• ¾ tsp ground ginger
• ¾ tsp oregano
• ¾ tsp turmeric
• ⅛ tsp cayenne pepper (adjust to taste)
• 1 Tbsp water
• 2 bell peppers, diced
• 3 cups cauliflower, small florets
• 2 cups yams, peeled and small diced
• 1 red onion, thinly sliced
• 1 can chickpeas, drained and rinsed (optional: roasted for extra crispiness)

*Tips & Variations:

• Meal Prep Friendly: Roast extra vegetables and store in the fridge for up to 3 days.
• Protein Boost: Add grilled chicken, salmon, or extra chickpeas.
• Make it Vegan: Simply skip the feta or use a vegan alternative

Directions:

1. Preheat the Oven – Set your oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. Make the Shawarma Spice Mix – In a large bowl, combine:
   • Olive oil
   • 3 Tbsp lemon juice
   • Minced garlic
   • Maple syrup
   • Cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne
   • Water
   • Salt and pepper
3. Prepare Vegetables & Chickpeas for Roasting – Add the cauliflower, yams, bell peppers, red onion, and chickpeas to the bowl. Toss until everything is evenly coated in the spice mixture.
   Spread the vegetables evenly across the prepared baking sheets, giving them some space so they roast rather than steam.
4. Roast Veggies – Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized. Finish with a drizzle of the remaining lemon juice.
5. Assemble the Bowls – Start with a base of fluffy quinoa. Add shredded cabbage. Pile on the warm roasted shawarma vegetables. Top with cucumber, cherry tomatoes, crumbled feta, and broccoli sprouts and/or pea shoots. Drizzle with tahini sauce and sprinkle with fresh mint and cilantro (mix tahini with a splash of water, lemon juice, garlic, and a pinch of salt for a creamy dressing).

Southwestern Mason Jar Salad

Ingredients:

For the dressing:

• ¼ cup fresh lime juice about 2 limes
• ¼ cup extra virgin olive or avocado oil
• ¼ cup fresh cilantro chopped
• 1 tbsp honey or maple syrup
• 1 clove garlic minced or grated
• 1 tsp ground cumin
• 1/2 tsp chili powder
• ¼ tsp sea salt or to taste
• ¼ tsp black pepper or to taste

For the salad:

• 1/2 can black beans drained and rinsed
• 1/2 package of Eatmore Sprouts Mixed Bean Sprouts
• 1 cup kernel corn (canned or frozen and thawed) drained
• 1/2 red onion finely diced
• 1 cup cherry tomatoes halved
• 1/2 cup grated cheese cheddar, Jack, Mozza, or feta (or a blend of choice)
• 2 cups assorted “Eatmore Sprouts” sprouts and microgreens (Clover Sprouts, Broccoli Sprouts, Pea Shoots and Sunflower Greens)
• 1 bunch cilantro
• 1 cup tortilla chips optional
• lime wedges for serving optional
• avocado slices for serving optional

Directions:

1. Prepare the dressing – Combine all the dressing ingredients in a small jar with a lid and shake to combine. Divide the dressing into the bottom of 2 salad jars
2. Prepare the salad – Drain and rinse a can of black beans. Mix in the Mixed Beans. Distribute the beans into 2 salad jars. Drain a can of corn or thaw frozen corn. Distribute the corn into 2 salad jars. Dice the red onion, halve the cherry tomatoes, and add them to the 2 salad jars. Add 1/4 cup of grated cheese to each jar. Top each salad jar with a handful of assorted sprouts and microgreens (cut the long ones up…Pea Shoots and Sunflower Greens), and fresh cilantro
3. Wrap a few tortilla chips in parchment paper or plastic wrap and fit them into the very top of each salad jar before screwing on the lid
4. When ready to eat, empty the salad jar into a bowl and watch the dressing drizzle over everything. Break up the tortilla chips into the salad and mix everything together

Sprouted Pumpkin Seed pesto with radish salad on Jicama

Ingredients:

• 1 Cup Raw pumpkin seeds (peptias), soaked & Roasted
• Pesto – (3 garlic cloves, 1 cup basil, 1 lemon juice, 3 Tbsp
  water, 1/4 cup olive oil)
• 4 radishes, thinly slices
• 1/4 Cup red onion, thinly slices
• 1 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• sea salt
• Eat More Sprouts – many choices to choose from
• 1 Jicama, thinly sliced

Directions:

1. Make the pesto, by blending in a high speed blender the ingredients. Blend until its smooth. Set aside.
2. Dry the soaked pumpkin seeds and roast in Oven at 350°F (175°C) for 15-20 min. Stir halfway through to ensure even roasting. Want to be sure they are golden brown and fragrant.
3. Blend the pumpkin seeds with the pesto until the flavours combine. Adjust your pesto if need more salt, water or olive oil to make a paste pesto-y consistency.
4. Now let’s begin with the chopping and assembling the toppings. Thinly slice the radishes and red onion, then place them into a mixing bowl. Add olive oil, balsamic vinegar and salt and set aside.
5. Thinly slice the jicama and set aside.
6. Spread the pumpkin seed pesto on top of the jicama with a spatula or a spoon.
7. Add the radish salad on top.
8. Top it up with Eat More Organic Super Sprouts for extra boost of Superfoods.