Description
These Cauliflower Shawarma Bowls are a flavorful, nutritious, and satisfying plant-based meal. Roasted cauliflower tossed in a savory blend of spices is the star of this dish, paired with fluffy quinoa, creamy hummus, and a fresh, crunchy vegetable topping. A perfect bowl for 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.
- To assemble the bowls, divide the cooked quinoa among 4 bowls. Top with roasted cauliflower, hummus, diced cucumbers, diced tomatoes, diced red onion, and garnish with fresh parsley.
- Serve hot and enjoy!
Notes
- You can add a drizzle of tahini sauce for extra flavor.
- Feel free to use brown rice or couscous as an alternative to quinoa.
- This recipe can be made ahead and stored for meal prep—just reheat the cauliflower before serving.
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the cauliflower seasoning.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes