Description
These Cauliflower Shawarma Bowls feature roasted, spiced cauliflower, fluffy grains, fresh veggies, and a creamy tahini dressing. Perfect for a healthy, satisfying meal!
Ingredients
Scale
For the Roasted Cauliflower:
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Bowls:
- 1 cup cooked quinoa, rice, or couscous
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
For the Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp water (adjust as needed)
- ½ tsp salt
Instructions
- Preheat Oven & Prep Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower with olive oil and spices until evenly coated.
- Roast the Cauliflower: Spread florets on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, garlic, water, and salt until smooth. Adjust consistency as needed.
- Assemble the Bowls: Divide quinoa, rice, or couscous into bowls. Top with roasted cauliflower, cherry tomatoes, cucumber, red onion, and parsley.
- Drizzle & Serve: Pour tahini dressing over the bowls, garnish with extra parsley or sesame seeds, and enjoy!
Notes
- Add roasted chickpeas for extra protein and crunch.
- Store components separately for meal prep; lasts up to 4 days in the fridge.
- Swap quinoa for brown rice or couscous for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern