Description
A vibrant, flavor-packed vegetarian dish that transforms classic shawarma into a hearty bowl, perfect for any meal.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped for garnish
- Tahini sauce (for drizzling)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Combine cauliflower florets and chickpeas in a large bowl.
- Drizzle with olive oil, and sprinkle with cumin, paprika, turmeric, garlic powder, salt, and black pepper.
- Toss until everything is evenly coated.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
- Meanwhile, bring vegetable broth to a boil in a saucepan.
- Add the quinoa to the boiling broth.
- Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the liquid.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- Remove the roasted cauliflower and chickpeas from the oven.
- In a bowl, layer the quinoa and top it off with the roasted mix.
- Garnish with cherry tomatoes and fresh parsley.
- Drizzle with tahini sauce before serving.
Notes
For extra flavor, consider marinating the cauliflower and chickpeas for 30 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg