Description
These Cauliflower Shawarma Bowls are a flavorful, plant-based dish that brings all the savory, spiced goodness of shawarma to a healthy bowl. Roasted cauliflower tossed in warm spices is served over a bed of quinoa, and topped with creamy hummus, fresh veggies, and a sprinkle of parsley. Perfect for a quick lunch, dinner, or meal prep!
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1/2 cup hummus
- 1/4 cup diced cucumbers
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, paprika, cumin, garlic powder, salt, and pepper until well coated.
- Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, stirring halfway through for even roasting.
- To assemble the bowls, divide the cooked quinoa among 4 bowls. Top each with roasted cauliflower, hummus, diced cucumbers, diced tomatoes, diced red onion, and a sprinkle of fresh parsley.
- Serve hot and enjoy!
Notes
- Make it spicier: Add a pinch of cayenne pepper or red pepper flakes to the cauliflower mix before roasting.
- To add crunch: Top with toasted pine nuts or sesame seeds for added texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Assemble bowls and refrigerate for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes