Description
A flavorful and healthy Cauliflower Shawarma Bowl featuring roasted spiced cauliflower served over a bed of quinoa or rice, mixed greens, and fresh vegetables, drizzled with a creamy tahini sauce. This vibrant, plant-based dish is easy to prepare and perfect for a nutritious lunch or dinner.
Ingredients
Scale
Cauliflower and Vegetables
- 1 large head cauliflower (about 2 pounds)
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked quinoa or rice
- 4 cups mixed greens (such as spinach, arugula, or lettuce)
- 1 cup cherry tomatoes (halved)
- 1/2 medium red onion (thinly sliced)
- 1/2 medium cucumber (diced)
- Fresh parsley (to taste, for garnish, optional)
Tahini Sauce
- 1/2 cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic (minced)
- Water (as needed for consistency)
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the cauliflower.
- Prepare the cauliflower: Remove the leaves and stem from the cauliflower and cut it into bite-sized florets for even roasting.
- Season the cauliflower: In a large mixing bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, salt, and black pepper. Add the cauliflower florets and toss thoroughly until they are evenly coated with the spice mixture.
- Roast the cauliflower: Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes or until the cauliflower is tender and has a golden brown color, stirring halfway through to ensure even cooking.
- Make tahini sauce: While the cauliflower is roasting, whisk together tahini, lemon juice, minced garlic, and a pinch of salt in a bowl. Gradually add water a little at a time until the sauce reaches a smooth, drizzleable consistency.
- Assemble the bowls: Divide cooked quinoa or rice evenly among four serving bowls. Top each with roasted cauliflower, mixed greens, halved cherry tomatoes, sliced red onion, and diced cucumber.
- Dress and garnish: Drizzle each bowl generously with the prepared tahini sauce. Garnish with fresh parsley if desired for added color and flavor.
- Serve: Serve the bowls immediately to enjoy the fresh, vibrant flavors of the roasted cauliflower shawarma bowls.
Notes
- You can substitute the quinoa or rice with cauliflower rice for a lower-carb option.
- The tahini sauce can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust the spices according to your taste preference, adding more heat with cayenne or chili powder if desired.
- This recipe is vegan and gluten-free, making it suitable for many dietary preferences.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat the cauliflower before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: cauliflower shawarma bowl, roasted cauliflower, tahini sauce, quinoa bowl, vegan dinner, Middle Eastern recipe, healthy bowl, plant-based meal
