Cauliflower Shawarma Bowls
A delicious and healthy bowl featuring roasted cauliflower seasoned with aromatic spices, quinoa, and fresh vegetables, perfect for cozy fall dining.
Ingredients
For the Roasted Cauliflower
- 1 medium head medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- to taste Salt and pepper
For Assembly
- 1 cup cooked quinoa (or rice of choice)
- 1 cup fresh spinach or mixed greens
- ½ cup cherry tomatoes, halved
- ¼ cup tahini sauce (for drizzling)
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) for roasting the cauliflower.
- In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, paprika, turmeric, salt, and pepper until evenly coated.
Roasting
- Spread the cauliflower in a single layer on a baking sheet and roast for about 25-30 minutes, or until golden brown and tender, flipping once halfway through.
Assembly
- In each bowl, create a base of quinoa or rice. Top with the roasted cauliflower, fresh spinach, and cherry tomatoes.
- Drizzle with tahini sauce and sprinkle with fresh parsley.
Serving
- Serve immediately and enjoy the warm, cozy flavors of this fall-inspired meal.
Notes
Feel free to experiment with the spices; adding a pinch of cinnamon or cayenne can enhance the flavor. For added protein, incorporate chickpeas or grilled chicken. This dish stores well in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 8gSugar: 5g
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