Description
These Roasted Cauliflower Shawarma Bowls are a delicious and healthy vegetarian option, packed with flavor and nutrients. Perfect for lunch or dinner!
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Water, as needed for tahini sauce
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.
- While the cauliflower is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, and enough water to achieve your desired consistency. Season with salt to taste.
- Once the cauliflower is done, assemble your bowls by dividing the cooked quinoa or rice among serving bowls. Top with roasted cauliflower, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- Drizzle tahini sauce over the top and serve immediately.
Notes
- You can add your favorite toppings such as avocado or feta cheese for extra flavor.
- Feel free to adjust the spices according to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 200
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 12
- Protein: 12
- Cholesterol: 0
Keywords: Roasted Cauliflower Shawarma Bowls, vegetarian recipes, healthy bowls, Middle Eastern cuisine, quinoa bowls, cauliflower recipes, easy dinner