Description
A flavorful and healthy Cauliflower Shawarma Bowl featuring spiced roasted cauliflower and chickpeas served over quinoa with fresh vegetables and a creamy tahini sauce. This vibrant dish is perfect for a nutritious vegetarian meal, combining Middle Eastern spices with fresh ingredients for a satisfying bowl.
Ingredients
Scale
Vegetables and Main Ingredients
- 1 large head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
Spices and Seasonings
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 clove garlic, minced
Grains
- 1 cup uncooked quinoa
- 1 1/2 cups water or broth (for cooking quinoa)
Oils and Sauces
- 2 tablespoons olive oil
- 1/3 cup tahini
- 3–4 tablespoons warm water (to thin the sauce)
Garnish
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Toss Vegetables and Chickpeas: On a large baking sheet, combine cauliflower florets, rinsed chickpeas, and sliced red onion. Add olive oil along with paprika, cumin, coriander, garlic powder, turmeric, and optional cayenne pepper. Toss everything well to evenly coat the vegetables and chickpeas with the spices and oil.
- Roast the Mixture: Spread the seasoned veggies and chickpeas evenly on the baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through the cooking time, until the cauliflower is golden and crisp on the edges.
- Cook the Quinoa: While the vegetables roast, rinse the quinoa thoroughly under cold water. In a saucepan, combine quinoa and water or broth. Bring it to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. After cooking, remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork before serving.
- Prepare the Tahini Sauce: In a bowl, whisk together tahini, lemon juice, minced garlic, salt, and warm water until the sauce is smooth and pourable. Add more warm water if needed to reach your desired consistency.
- Assemble the Bowls: Start with a base of fluffy quinoa in serving bowls. Top with the roasted cauliflower and chickpea mixture, followed by cherry tomatoes and sliced cucumber. Drizzle generously with the prepared tahini sauce.
- Garnish and Serve: Finish the bowls by sprinkling fresh parsley or cilantro on top. Serve warm or at room temperature for a delicious, wholesome meal.
Notes
- The cayenne pepper is optional; omit it if you prefer a milder flavor.
- You can substitute water with vegetable broth for cooking quinoa to add extra flavor.
- Use fresh herbs like parsley or cilantro based on your preference or availability.
- Leftover roasted vegetables and tahini sauce can be refrigerated for up to 3 days.
- This dish is naturally gluten-free and vegetarian.
- For a nut-free version, ensure your tahini is sourced appropriately or consider a sunflower seed butter alternative.
