Cauliflower Shawarma Bowl
40 minServes 4
Sheet pan roasted cauliflower and chickpeas with warm spices, served over quinoa with yogurt sauce and fresh vegetables.
| prepPreheat oven to 425°F / 220°C | ||||
| 4 tablespoons extra virgin olive oil | Whisk shawarma spice mix | Toss vegetables with spice mix, roast 425°F / 220°C, 25–30 min until golden | Toss quinoa, parsley & lemon into roasted vegetables | Spoon into bowls, top with cucumber, tomato & sauce |
| 2 tablespoons lemon juice (for shawarma mix) | ||||
| 3 cloves garlic, grated | ||||
| 2 teaspoons ground coriander | ||||
| 3 teaspoons paprika (sweet or smoked) | ||||
| 1 teaspoon ground cumin | ||||
| ½ teaspoon cinnamon | ||||
| 1 teaspoon salt (+ black pepper and red pepper flakes to taste) | ||||
| black pepper to taste | ||||
| 1 large cauliflower, cut into florets (about 700 g) | ||||
| 1 can chickpeas (400 g, drained and rinsed) | ||||
| 3 medium red onions, sliced | ||||
| 120 ml Greek yogurt | Whisk yogurt sauce, thin with water until pourable | |||
| 2 tablespoons lemon juice (for sauce) | ||||
| cold water as needed | ||||
| 200 g cooked quinoa | ||||
| 15 g chopped parsley | ||||
| 1 cucumber, diced | ||||
| 1 tomato, diced | ||||
| lemon wedges | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.