Description
A flavorful and healthy cauliflower shawarma bowl packed with spices and fresh ingredients.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup tahini sauce
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper.
- Add cauliflower florets and toss until well coated.
- Spread cauliflower on a baking sheet and roast for 25-30 minutes.
- In bowls, layer cooked quinoa, roasted cauliflower, cherry tomatoes, and cucumber.
- Drizzle with tahini sauce and garnish with parsley.
Notes
- Adjust spices based on your preference.
- Serve warm or at room temperature.
- Can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cauliflower shawarma bowls, vegan bowls, healthy meals