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Cauliflower Shawarma Bowls

This vibrant and flavorful dish features roasted cauliflower spiced with shawarma seasonings, served over a bed of fluffy quinoa and topped with fresh vegetables and a tangy tahini sauce. Perfect for a healthy, filling meal that's suitable for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 People
Calories 400 kcal

Equipment

  • 1 baking sheet
  • 1 mixing bowl
  • 1 whisk
  • 1 saucepan
  • 1 cooking pot
  • 1 knife
  • 1 cutting board

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper adjust to taste
  • to taste salt
  • to taste pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • as needed water, to thin tahini sauce

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the cauliflower florets with olive oil and spices. Toss until well coated.
  • Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through.
  • While the cauliflower is roasting, bring vegetable broth or water to a boil in a saucepan. Stir in the rinsed quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes.
  • Remove the quinoa from heat, let it sit covered for 5 minutes, then fluff with a fork.
  • In a bowl, whisk together tahini, lemon juice, and a few tablespoons of water until smooth. Adjust the consistency as needed, and season with salt.
  • To assemble the bowls, divide the cooked quinoa among four bowls and top with roasted cauliflower, cherry tomatoes, cucumber, red onion, and parsley.
  • Drizzle the tahini sauce over the bowls and serve immediately.

Notes

Feel free to customize the toppings by adding ingredients like avocado, bell peppers, or olives.
This recipe can easily be made vegan and gluten-free.
Leftover cauliflower and quinoa can be stored in the refrigerator for up to 3 days. Reheat before serving.