Description
These Cauliflower Shawarma Bowls feature warmly spiced roasted cauliflower served over fluffy quinoa with fresh vegetables and a creamy tahini sauce. The bowl is vibrant, nourishing, and packed with bold Middle Eastern-inspired flavors.
Ingredients
1 large head cauliflower (about 2 pounds), cut into bite-sized florets
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (adjust to taste)
Salt to taste
Black pepper to taste
1 cup quinoa
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 medium red onion, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup tahini
2 tablespoons lemon juice
2 cloves garlic, minced
4 tablespoons water (to thin the tahini sauce)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the cauliflower florets in a large mixing bowl.
- In a small bowl, whisk together olive oil, cumin, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
- Pour the spice mixture over the cauliflower and toss until all florets are evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet and roast for 25–30 minutes, tossing halfway through, until golden brown and tender.
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and fluffy.
- In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust thickness with more water if needed and season with salt.
- To assemble the bowls, divide quinoa among serving bowls and top with roasted cauliflower.
- Add cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.
- Drizzle the tahini sauce over the bowls and serve immediately.
Notes
Add roasted chickpeas or grilled tofu for additional protein.
Brown rice, couscous, or bulgur can replace quinoa as the grain base.
Top with sliced avocado or crumbled feta for extra creaminess and flavor.
Roasted vegetables such as carrots, zucchini, or bell peppers can be added for variety.
Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping the tahini sauce separate.
If the tahini sauce thickens in the refrigerator, stir in a small amount of water to loosen before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
