Description
A delicious plant-based take on shawarma, featuring spiced roasted cauliflower, fresh vegetables, and a creamy tahini sauce served over rice or quinoa.
Ingredients
- For the Cauliflower: 1 head cauliflower, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp ground coriander, ½ tsp garlic powder, salt & black pepper
- For the Bowls: 2 cups cooked rice or quinoa, 1 cup diced cucumber, 1 cup cherry tomatoes, ¼ cup sliced red onion, ½ cup Kalamata olives, fresh parsley
- For the Tahini Sauce: ¼ cup tahini, 2 tbsp lemon juice, 1 clove garlic (minced), 2-3 tbsp water, salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower with olive oil and spices until evenly coated. Spread on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- Prepare grains according to package instructions while cauliflower roasts.
- Whisk together tahini sauce ingredients in a bowl until smooth. Adjust consistency with water.
- Assemble the bowls by dividing grains into bowls and topping with roasted cauliflower and fresh vegetables.
- Drizzle tahini sauce over the bowls, garnish with parsley, and serve immediately.
Notes
- Add roasted chickpeas for extra crunch.
- Swap quinoa for rice for a protein boost.
- Store components separately to keep leftovers fresh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern