Whole30 Koshari
Discover a delicious twist on Egypt’s beloved comfort food with this Whole30 Koshari recipe—a vibrant, plant-based dish brimming with roasted vegetables, a robust spiced tomato sauce, and caramelized onions. Perfectly suited for Whole30, this grain-free version swaps traditional rice and lentils for nutrient-packed sweet potatoes, zucchini, and cauliflower, roasted to perfection. Topped with toasted almonds for crunch and fresh cilantro for a burst of flavor, this healthy, gluten-free adaptation retains all the bold, savory essence of the original dish. Ready in under an hour, it's a wholesome, satisfying meal that’s perfect for clean eating or sharing at your next dinner gathering.
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Recipe Information
Ingredients
- 1 head cauliflower florets
- 2 medium zucchini
- 2 medium sweet potatoes
- 4 tablespoons olive oil
- 2 large yellow onion
- 4 large garlic cloves
- 3 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup fresh cilantro
- 0.5 cup sliced almonds
- 1 medium lemon
Instructions
Preheat your oven to 425°F (220°C).
First, prepare the vegetables. Chop the cauliflower into small florets. Slice the zucchini into quarter-inch rounds. Peel and dice the sweet potatoes into small cubes.
Place the cauliflower, zucchini, and sweet potatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly browned, flipping halfway through cooking.
Next, prepare the tomato sauce. Dice one of the large onions. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Minimize the heat and add minced garlic cloves. Stir constantly for about 1-2 minutes until fragrant.
Stir in the tomato paste and let it cook with the onions and garlic for an additional 2 minutes.
Add crushed tomatoes, apple cider vinegar, cumin, coriander, paprika, chili powder, and the remaining 1 teaspoon of salt and 0.5 teaspoon of black pepper. Simmer for 10 minutes, until the sauce thickens.
In a small pan, toast the sliced almonds over medium heat until lightly golden, about 3-4 minutes. Remove from heat and set aside.
Thinly slice the second large onion into rings or semi-circles. In the same pan used for toasting almonds, you may need a little more oil if necessary, caramelize the onion slices until deep brown and sweet, about 10-12 minutes.
Assemble the Koshari by layering roasted vegetables, spooning over the tomato sauce, and topping with caramelized onions and toasted almonds.
Garnish with fresh cilantro and a squeeze of lemon juice before serving.
Serve immediately while all components are warm and aromatic.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8912 mg | 387% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 85.0 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5361 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
