Description
This Cauliflower Shawarma Bowl is a vibrant and healthy sheet pan dinner featuring roasted cauliflower, chickpeas, and red onions tossed in a fragrant shawarma spice blend. Served over cooked quinoa with fresh cucumber, tomato, parsley, and a creamy lemony yogurt sauce, this easy meal offers Middle Eastern-inspired flavors with minimal cleanup and a nutritious profile.
Ingredients
Roasted Vegetables and Shawarma Mix
- 1 large cauliflower, cut into florets (about 6 cups or 700 g)
- 1 can chickpeas (15 oz or 400 g), drained and rinsed
- 3 medium red onions, sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, grated
- 3 teaspoons paprika (sweet or smoked)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon salt
- Black pepper and red pepper flakes, to taste
Grain and Fresh Toppings
- 1 cup cooked quinoa (or substitute with rice or any grain)
- 1 cucumber, diced
- 1 tomato, diced
- ¼ cup chopped parsley
- Lemon wedges, for serving
Sauce
- ½ cup Greek yogurt (or tahini)
- Additional lemon juice, to taste
- Salt, to taste
- Cold water, as needed to thin the sauce
Instructions
- Make shawarma mix: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, black pepper, and red pepper flakes until fully combined. This flavorful blend will coat the vegetables for roasting.
- Roast the vegetables: Preheat the oven to 425°F (220°C). On a large sheet pan, combine cauliflower florets, rinsed chickpeas, and sliced red onions. Drizzle the shawarma mix over them and toss well to coat evenly. Spread the mixture out in a single layer, then roast in the oven for 25 to 30 minutes, or until the vegetables are golden and lightly charred along the edges.
- Prepare the serving sauce: In a small bowl, whisk together Greek yogurt (or tahini), lemon juice, and salt. Add cold water one tablespoon at a time, stirring after each addition, until the sauce reaches a creamy and pourable consistency. Set the sauce aside.
- Assemble the bowls: Add cooked quinoa, chopped parsley, and a squeeze of lemon juice directly into the sheet pan with the roasted vegetables. Toss everything together so the quinoa absorbs the pan flavors. Spoon the mixture into serving bowls, then top with diced cucumber and tomato. Drizzle generously with the prepared sauce and garnish with lemon wedges as desired. Enjoy immediately.
Notes
- You can substitute quinoa with rice, couscous, or any grain of your choice.
- Adjust the spice levels by increasing or decreasing the paprika, cumin, and chili flakes to your preference.
- The yogurt sauce can be replaced with tahini for a vegan option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For added protein, consider topping with grilled chicken or lamb if not vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
