Description
These Cauliflower Shawarma Bowls are a flavor-packed vegetarian delight, combining Middle Eastern spices with roasted cauliflower, fresh vegetables, and creamy tahini sauce over a bed of rice or quinoa.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 2 cups cooked basmati rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup hummus
- 1/4 cup tahini sauce
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat oven and prepare cauliflower: Preheat oven to 425°F and line a baking sheet with parchment paper. Toss cauliflower florets with olive oil and spices until coated.
- Roast cauliflower: Spread cauliflower on the baking sheet and roast for 25–30 minutes, stirring halfway, until golden and crispy.
- Assemble bowls: Divide rice or quinoa among bowls. Top with roasted cauliflower, tomatoes, cucumber, and red onion. Add hummus, drizzle with tahini sauce, and garnish with parsley. Serve with lemon wedges.
Notes
- For added protein, consider including crispy chickpeas or grilled halloumi.
- These bowls are ideal for meal prep; store components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Bowl
- Method: Roasting, Assembly
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
