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Cauliflower Shawarma Bowl with Chickpeas and Quinoa Recipe

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4.4 from 8 reviews

This Cauliflower Shawarma Bowl is a vibrant and easy sheet pan dinner that combines roasted cauliflower, chickpeas, and red onions tossed in a flavorful shawarma spice mix. Served over cooked quinoa and topped with fresh cucumber, tomato, parsley, and a creamy yogurt sauce, this dish offers a delicious Middle Eastern-inspired meal that’s both wholesome and satisfying, perfect for a quick weeknight dinner.

Ingredients

Vegetables and Grains

  • 1 large cauliflower, cut into florets (about 6 cups or 700 g)
  • 1 can chickpeas, 15 oz (400 g), drained and rinsed
  • 3 medium red onions, sliced
  • 1 cup cooked quinoa (substitute with rice or any grain of choice)
  • 1 cucumber (diced for serving)
  • Tomato, diced for serving
  • ¼ cup chopped parsley

Shawarma Spice Mix

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, grated
  • 3 teaspoons paprika (sweet or smoked)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • Black pepper and red pepper flakes, to taste

Serving Sauce

  • ½ cup Greek yogurt
  • Lemon juice (amount to taste)
  • Salt (to taste)
  • Cold water (to thin sauce as needed)

Instructions

  1. Make shawarma mix: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 3 grated garlic cloves, 2 teaspoons ground coriander, 3 teaspoons paprika, 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and black pepper to taste. This spice blend forms the flavorful marinade for the vegetables.
  2. Roast the vegetables: Preheat the oven to 425°F (220°C). On a large sheet pan, combine the cauliflower florets, rinsed chickpeas, and sliced red onions. Drizzle the shawarma mix over the veggies and toss thoroughly to coat everything evenly. Spread them out in a single layer, then roast in the oven for 25 to 30 minutes, or until the vegetables are golden and lightly charred on the edges, stirring once halfway through for even cooking.
  3. Make the serving sauce: In a small bowl, whisk together ½ cup Greek yogurt, lemon juice to taste, and salt. Gradually add cold water, a tablespoon at a time, whisking until the sauce reaches a creamy, pourable consistency. Set aside the sauce for serving.
  4. Assemble the bowls: Add the cooked quinoa, chopped parsley, and a squeeze of lemon juice directly on the sheet pan with the roasted vegetables. Toss everything together so the quinoa absorbs the pan’s flavors. Divide this mixture into bowls and top each with diced cucumber and tomato. Drizzle generously with the prepared yogurt sauce. Serve immediately and enjoy the fresh, vibrant flavors.

Notes

  • You can substitute quinoa with rice, couscous, or any grain you prefer.
  • For a vegan version, replace Greek yogurt with tahini or a plant-based yogurt alternative.
  • Adjust the red pepper flakes to control the spiciness of the dish.
  • Leftover roasted vegetables and quinoa can be stored in an airtight container in the fridge for up to 3 days.
  • Adding fresh herbs like mint or cilantro can enhance the flavor further.

Find it online: https://yumntasty.com/cauliflower-shawarma-bowl-with-chickpeas-and-quinoa-recipe/