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Cauliflower Shawarma Bowl

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A delightful plant-based dish inspired by Middle Eastern flavors, featuring roasted cauliflower, quinoa, and fresh vegetables.

Ingredients

Scale
  • 1 large head cauliflower, chopped into florets
  • 3 tablespoons olive oil
  • 2 tablespoons shawarma spice blend
  • Salt and black pepper, to taste
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ red onion, sliced thin
  • ½ cup hummus
  • Fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. Toss the cauliflower florets with olive oil, shawarma spice blend, salt, and black pepper in a large bowl until evenly coated.
  4. Spread the seasoned cauliflower onto the prepared baking sheet in a single layer.
  5. Roast for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
  6. Cook quinoa according to package instructions while the cauliflower is roasting.
  7. Prepare the vegetables by chopping cherry tomatoes, cucumber, and slicing the red onion.
  8. Assemble the bowl by adding cooked quinoa as the base.
  9. Top with roasted cauliflower, cherry tomatoes, cucumber, and red onion.
  10. Dollop hummus on top of the vegetables and drizzle with any remaining olive oil from the baking sheet.
  11. Garnish with fresh parsley and serve with lemon wedges for that extra zing.

Notes

Perfect for meal prep and pairs beautifully with a refreshing tabbouleh salad or pita bread.

Nutrition

Find it online: https://www.glutenfreez.com/cauliflower-shawarma-bowl/