Description
A warm and comforting cauliflower shawarma bowl with roasted veggies, fluffy quinoa, and creamy tahini sauce – perfect for any occasion.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 can chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, diced
- Fresh parsley, for garnish
- Tahini sauce, for drizzling
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, cumin, coriander, paprika, cayenne, salt, and pepper until well coated. Spread them evenly on a baking sheet.
- Roast in the oven for about 20-25 minutes, or until the cauliflower is golden and tender.
- Prepare the quinoa according to package instructions. Fluff it up once it’s ready!
- Combine the chickpeas, cherry tomatoes, cucumber, and red onion in a large mixing bowl. Toss gently to combine.
- Assemble your bowl: start with a generous base of quinoa, add the roasted cauliflower, and top with the colorful chickpea mixture.
- Drizzle with tahini sauce and garnish with fresh parsley before serving. Enjoy!
Notes
This dish can be made ahead of time and stored in the fridge for up to 3 days. Feel free to substitute different vegetables or legumes based on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg