Cauliflower Shawarma Bowl
Experience a burst of vibrant flavors and textures with this Cauliflower Shawarma Bowl! Tender, roasted cauliflower infused with aromatic spices is served over fluffy quinoa, topped with creamy tahini sauce. This dish is not only visually appealing but also rich in nutrients, making it perfect for a nutritious lunch or dinner. Whether you’re hosting guests or enjoying a cozy night in, this bowl promises to deliver an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 medium head of cauliflower (about 1 lb), cut into florets
- 2 tbsp extra virgin olive oil
- 2 tsp shawarma spice blend (cumin, coriander, paprika, turmeric)
- 1 cup canned chickpeas, rinsed and drained
- 1 cup quinoa
- 3 tbsp tahini
- 2 tbsp lemon juice (freshly squeezed)
- Salt to taste
- Water as needed
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil and shawarma spice blend until evenly coated.
- Spread the seasoned cauliflower on the prepared baking sheet and roast for 25-30 minutes until golden brown.
- While cauliflower roasts, rinse quinoa under cold water. Cook according to package instructions until fluffy.
- In a small bowl, whisk tahini, lemon juice, salt, and enough water to achieve desired consistency.
- Assemble your bowls by layering quinoa at the bottom, topping with roasted cauliflower and chickpeas. Drizzle with tahini sauce before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg