Description
This Cauliflower Shawarma Bowl is a vibrant and healthy meal featuring roasted spiced cauliflower, chickpeas, and red onion atop fluffy quinoa, fresh cherry tomatoes, and cucumber. Drizzled with a creamy tahini lemon sauce and garnished with fresh herbs, this dish delivers Middle Eastern-inspired flavors in a nutritious, vegetarian-friendly bowl perfect for lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 1 large head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 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)
Quinoa Base
- 1 cup uncooked quinoa
- 1 1/2 cups water or broth (for cooking quinoa)
Fresh Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
Tahini Sauce
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 3–4 tablespoons warm water (to thin the sauce)
Garnish
- Fresh parsley or cilantro
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Season Vegetables: On a large baking sheet, combine the cauliflower florets, drained chickpeas, and sliced red onion. Toss them thoroughly with olive oil, paprika, cumin, coriander, garlic powder, turmeric, and cayenne pepper if using, ensuring all pieces are evenly coated with the spices.
- Roast Vegetables: Spread the seasoned vegetables evenly on the baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through the cooking time, until they become golden, crispy, and tender.
- Cook Quinoa: While the vegetables are roasting, rinse the quinoa under cold water to remove bitterness. Combine rinsed quinoa with water or broth in a saucepan and bring to a boil. Reduce heat to a simmer, cover the pan, and cook for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
- Prepare Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add warm water, 3 to 4 tablespoons, until the sauce becomes smooth and pourable. Adjust consistency by adding more water if necessary.
- Assemble the Bowls: Begin assembling the bowls by placing a layer of fluffy quinoa at the base. Top with the warm roasted cauliflower, chickpeas, and red onion. Add fresh halved cherry tomatoes and sliced cucumber on top.
- Add Tahini Sauce and Garnish: Drizzle the tahini sauce generously over the assembled ingredients. Garnish with chopped fresh parsley or cilantro. Serve warm or at room temperature to enjoy the blend of flavors.
Notes
- For extra heat, increase cayenne pepper according to taste.
- You can substitute quinoa with couscous or rice if preferred.
- Tahini sauce consistency can be adjusted by adding more warm water for a thinner sauce or less for a thicker dip.
- Use vegetable broth instead of water to cook quinoa for deeper flavor.
- This recipe is naturally gluten-free and vegetarian.
