Cauliflower Shawarma Bowl
This Cauliflower Shawarma Bowl is a worth-trying dinner. It’s filled with cooked quinoa, roasted cauliflower, roasted chickpeas, and tomato cucumber salad. The bowl finishes off with drizzles of tahini dressing on top. Coming out tasty and flavorful, this bowl promises to keep you satisfied. My kids are not a fan of vegetables, but still give this dinner bowl a nod. So good, right?
Many may be curious about the word “Shawarma” in the title. It refers to Shawarma Spice Blend. It’s tossed with cauliflower florets before it’s roasted and combined with roasted chickpeas, along with lemon zest. This spice makes these two veggies tastier and more flavorful. Give them a try and you will feel the different.
If you are finding something healthy and vegan for today’s dinner, just give this cauliflower Shawarma bowl a try. Ready in just 35 minutes, you can definitely make this bowl when you are short on time. Those who are looking for a way to make their kids eat greens more often (or draw their interest), this also helps. Let’s get started!
Cauliflower Shawarma Bowl
Course: Lunch, MainCuisine: AmericanDifficulty: Medium4
servings15
minutes25
minutes1
hour10
minutesThis Cauliflower Shawarma Bowl is a worth-trying dinner. It’s filled with cooked quinoa, roasted cauliflower, roasted chickpeas, and tomato cucumber salad. The bowl finishes off with drizzles of tahini dressing on top.
Ingredients
1 head cauliflower, cut into bite-sized florets
1 c quinoa
2 c water or vegetable broth
1 14-oz can chickpeas, rinses, drained, and dried
1/2 pint cherry tomatoes, quartered
2 persian cucumbers, diced into 1/2″ pieces
1/2 small red onion, thinly sliced
1/2 tsp salt
1/2 cup tahini dressing
3 tbsp. olive oil, divided
1/4 c chopped parsley
1/4 c chopped mint
1 lemon, zested and juiced
- Shawarma Spice Blend
2 tsp cumin
2 tsp paprika
1 tsp kosher salt
1/2 tsp turmeric
2 tsp cracked black pepper
1/2 tsp red pepper flakes
1/4 tsp garlic powder
Directions
- Preheat oven to 400 degrees F.
- Rinse quinoa, then place into a small pot. Pour in 2 cups water or broth and add ½ tsp salt.
- Bring to a boil, then reduce heat to simmer, cover, and cook for 15 minutes, or until all water is absorbed. Turn off heat, and keep covered for more 10 minutes.
- To make shawarma spice blend, gather all ingredients in a food processor and blend until evenly distributed. Set aside.
- Rinse, drain, and dry chickpeas. Dry with a cotton kitchen towel or paper towels. Toss well with 1 tbsp. olive oil, then spread onto a baking sheet.
- Toss cauliflower remaining olive oil and just over half spice blend. Save remaining spice blend aside for later. Spread cauliflower onto another baking sheet.
- Place baking sheets in oven and roast, rotating once halfway through, about 30 minutes total. Chickpeas are done when golden browned and crisp. Cauliflower is done when easily pierced the stems with tip of a sharp knife.
- To make tomato cucumber salad, add tomatoes, cucumbers, red onion, mint and parsley in a small bowl. Season with ½ tsp salt and ½ tsp pepper; toss to well combined.
- Once chickpeas are done, remove and toss with remaining spice blend and lemon zest.
- Once cauliflower is done, remove and sprinkle with lemon juice.
- To assemble shawarma bowls, divide cooked quinoa among 4 bowls. Top with one-quarter of chickpeas, cauliflower, and tomato cucumber salad.
- Drizzle with tahini dressing to taste. Serve immediately!