Whole30 Koshari

Whole30 Koshari is a vibrant, plant-based twist on Egypt's beloved street food, reimagined for a Whole30-friendly lifestyle. This hearty dish swaps traditional grains and legumes for a medley of roasted cauliflower, zucchini, and sweet potatoes, creating a nutrient-packed base that’s bursting with natural sweetness and caramelized flavors. A rich, spiced tomato sauce infused with cumin, coriander, and chili powder ties everything together, while caramelized onions and toasted almonds add layers of texture and depth. Finished with a sprinkle of fresh cilantro and a zesty squeeze of lemon, this wholesome and satisfying meal is perfect for clean eating enthusiasts looking for bold, comforting flavors without sacrificing Whole30 compliance. Whether you're meal-prepping or serving it fresh, this grain-free Koshari is a flavorful celebration of global cuisine.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

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.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly browned, flipping halfway through cooking.

Step 5

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.

Step 6

Minimize the heat and add minced garlic cloves. Stir constantly for about 1-2 minutes until fragrant.

Step 7

Stir in the tomato paste and let it cook with the onions and garlic for an additional 2 minutes.

Step 8

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.

Step 9

In a small pan, toast the sliced almonds over medium heat until lightly golden, about 3-4 minutes. Remove from heat and set aside.

Step 10

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.

Step 11

Assemble the Koshari by layering roasted vegetables, spooning over the tomato sauce, and topping with caramelized onions and toasted almonds.

Step 12

Garnish with fresh cilantro and a squeeze of lemon juice before serving.

Step 13

Serve immediately while all components are warm and aromatic.

Nutrition Facts

Serving size	(2268.5g)

Amount per serving	% Daily Value*
Calories	1749.6

Total Fat 95.0g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 8911.9mg	0%
Total Carbohydrate 203.3g	0%
Dietary Fiber 50.5g	0%
Total Sugars 85.0g
Protein 45.6g	0%

Vitamin D 0IU	0%
Calcium 755.4mg	0%
Iron 19.0mg	0%
Potassium 5361.3mg	0%

*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.

Source of Calories

Fat: 46.2%

Protein: 9.9%

Carbs: 43.9%