Description
This cauliflower shawarma bowl is a vibrant, flavor-packed meal loaded with roasted spiced vegetables, fluffy quinoa, and a creamy lemon sauce. Perfect for a wholesome and satisfying dinner.
Ingredients
- 1 large cauliflower (cut into florets)
- 1 can chickpeas (drained and rinsed)
- 1 large red onion (sliced)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic (grated)
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon (pinch)
- Salt (to taste)
- Black pepper (to taste)
- Red pepper flakes (to taste)
- 1 cup cooked quinoa
- 1 medium cucumber (diced)
- 1 medium tomato (diced)
- 1/4 cup chopped parsley
- Lemon wedges (for serving)
- 1/2 cup Greek yogurt or tahini (creamy base)
- 1 tablespoon lemon juice (for sauce)
- 2–4 tablespoons water (for adjusting consistency)
- 1 pinch salt (for sauce)
Instructions
- Whisk together the olive oil, lemon juice, grated garlic, paprika, ground coriander, ground cumin, cinnamon, and salt in a small bowl. Add black pepper and red pepper flakes to taste.
- Preheat the oven to 425°F (220°C). Arrange the cauliflower florets, chickpeas, and sliced red onions on a large sheet pan.
- Drizzle the shawarma mixture over the vegetables and toss well to coat evenly.
- Spread the vegetables in a single layer and roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
- In a small bowl, whisk together the Greek yogurt or tahini, lemon juice, and salt. Gradually add water until the sauce reaches your desired consistency.
- Remove the vegetables from the oven and toss with cooked quinoa, chopped parsley, and a squeeze of fresh lemon juice.
- Spoon the mixture into bowls, top with diced cucumber and tomato, and drizzle generously with the prepared sauce. Serve with lemon wedges.
Notes
- For a vegan version, use tahini instead of Greek yogurt.
- Add pickled onions or olives for extra tangy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve warm or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 10 mg
