Description
This Cauliflower Shawarma Bowl is a flavorful sheet pan dinner packed with spiced roasted cauliflower, fresh veggies, grains, and creamy tahini yogurt sauce. A healthy, vegetarian meal idea for busy weeknights.
Ingredients
1 medium head cauliflower
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 cups cooked rice or quinoa
1 cup chopped cucumber
1 cup halved cherry tomatoes
½ small red onion, sliced
2 tablespoons chopped fresh parsley or mint
½ cup Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
1 garlic clove, minced
2 tablespoons water (to thin sauce)
Instructions
1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Chop cauliflower into florets and place on the sheet pan.
3. Drizzle with olive oil and sprinkle paprika, cumin, coriander, garlic powder, salt, and pepper. Toss to coat evenly.
4. Spread cauliflower in a single layer and roast for 25 to 30 minutes, flipping halfway, until golden and crispy.
5. While roasting, whisk together yogurt, tahini, lemon juice, garlic, and water in a bowl until smooth and creamy.
6. Chop cucumber, tomatoes, and red onion. Set aside with chopped herbs.
7. Assemble bowls with a base of rice or quinoa, top with roasted cauliflower, fresh veggies, and drizzle with the yogurt tahini sauce.
8. Garnish with herbs and serve warm or at room temperature.
Notes
This recipe is naturally vegetarian and can be made gluten-free using gluten-free grains.
You can double the sauce and store it in the fridge for up to 4 days.
Add chickpeas or falafel for an extra protein boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg