Description
A delicious and healthy cauliflower shawarma bowl loaded with vibrant flavors and textures.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup cooked chickpeas
- 2 cups cooked quinoa
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ½ cup tahini sauce
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine cauliflower florets, olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper. Toss to coat.
- Spread the seasoned cauliflower on a baking sheet and roast for 25-30 minutes, or until golden and tender.
- In a serving bowl, layer quinoa, roasted cauliflower, chickpeas, cucumber, tomatoes, and tahini sauce.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, let the cauliflower marinate in the spices for 30 minutes before roasting.
- This bowl can be served cold or warm depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg