Description
Bold, vibrant, and irresistibly satisfying, this Cauliflower Shawarma Bowl is the ultimate plant-based power meal. Perfect for anyone seeking a quick dinner idea, healthy lunch bowl, or flavorful meatless option, this dish is loaded with roasted cauliflower, crispy chickpeas, fresh veggies, fluffy quinoa, and creamy tahini sauce. It’s naturally gluten-free, vegan, and packed with protein and fiber—ideal for meal prep, light dinner ideas, or quick lunch recipes that don’t compromise on flavor.
Ingredients
1 medium head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
3/4 cup uncooked quinoa
1 1/2 cups water or vegetable broth
Pinch of salt
1/2 English cucumber, diced
1 medium tomato, diced
2 tablespoons chopped fresh parsley
Juice of 1/2 lemon
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon maple syrup or agave (optional)
1–2 tablespoons water
Optional toppings: pickled onions, parsley or mint, red pepper flakes, lemon wedges
Instructions
1. Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas in olive oil and all spices. Spread on a baking sheet and roast for 25–30 minutes until golden and crisp.
2. Rinse quinoa, toast it lightly in a saucepan, then add water/broth and salt. Bring to boil, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. Combine cucumber, tomato, parsley, lemon juice, and salt to create the fresh salad. Set aside.
4. In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup (if using), water, and salt until smooth and pourable. Adjust consistency as needed.
5. Assemble bowl with a base of quinoa, topped with roasted cauliflower and chickpeas, cucumber-tomato salad, and tahini sauce. Add extra toppings if desired.
Notes
For extra crunch, top with roasted nuts or seeds like pine nuts or slivered almonds.
Make extra tahini sauce—it’s perfect as a salad dressing or dip.
Let roasted components cool slightly before assembling to maintain fresh textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
Keywords: easy dinner, cauliflower recipe, vegan meal, healthy bowl, lunch ideas