Cauliflower Shawarma Bowl
A delightful and nutritious bowl filled with roasted cauliflower, chickpeas, and quinoa, topped with a creamy sauce.
Ingredients
Main Ingredients
- 1 large cauliflower cut into florets
- 1 can chickpeas (15 oz or 400 g), drained and rinsed
- 3 medium red onions sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic grated
- 3 teaspoons paprika (sweet or smoked)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup cooked quinoa (or any grain of your choice)
- 1 cucumber diced
- 1 tomato diced
- 0.25 cup chopped parsley
- 0.5 cup Greek yogurt (or ⅓ cup tahini, whisked with 2 tablespoons lemon juice, 6 tablespoons water, and a pinch of salt)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, and a pinch of black pepper.
- Preheat your oven to 425°F (220°C). On a large sheet pan, combine the cauliflower florets, rinsed chickpeas, and sliced red onions. Drizzle the shawarma mix over the vegetables and toss well to coat. Spread everything out in a single layer.
- Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are golden and lightly charred on the edges. Stir halfway through for even cooking.
- In a small bowl, whisk together the Greek yogurt (or tahini mixture) with lemon juice and a pinch of salt. Gradually add cold water, one tablespoon at a time, until the sauce is creamy and pourable.
- Once the vegetables are roasted, add the cooked quinoa, chopped parsley, and a squeeze of lemon directly to the sheet pan. Toss everything together so the quinoa absorbs the delicious flavors.
- Spoon the mixture into bowls and top with diced cucumber and tomato. Drizzle generously with the sauce and enjoy your flavorful meal!
Notes
This dish is versatile; feel free to swap in your favorite vegetables or grains! No alcoholic drinks allowed, please substitute with a non-alcoholic option.