Description
Enjoy the exotic flavors of the Middle East with these Cauliflower Shawarma Bowls. Roasted cauliflower seasoned with a blend of spices, paired with quinoa, fresh veggies, and a creamy tahini sauce, creates a satisfying vegetarian meal that’s perfect for a quick and nutritious dinner.
Ingredients
Scale
Cauliflower Shawarma:
- 1 medium head cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup cooked quinoa or rice
- 1 cup chopped cucumber
- 1 cup cherry tomatoes (halved)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta (optional)
- lemon wedges for serving
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove (minced)
- 2–3 tablespoons water (to thin)
- pinch of salt
Tahini Sauce:
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the cauliflower: Toss cauliflower with spices and olive oil, then roast for 25–30 minutes until golden.
- Make the tahini sauce: Whisk together tahini, lemon juice, garlic, and water until smooth.
- Assemble the bowls: Divide quinoa/rice into bowls, top with cauliflower, veggies, parsley, feta, and tahini sauce. Serve with lemon wedges.
Notes
- Make it vegan by skipping the feta.
- Great for meal prep—store components separately and assemble when ready to eat.
- Add hummus or pickled onions for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
