Cauliflower Shawarma Bowl
A vibrant and flavorful sheet pan dinner featuring roasted cauliflower, chickpeas, and fresh vegetables, seasoned with warm Middle Eastern spices.
Ingredients
Main ingredients
- 1 large cauliflower, cut into florets (about 6 cups or 700 g)
- 1 can chickpeas, drained and rinsed (15 oz or 400 g)
- 3 medium red onions, sliced
- 1 cup cooked quinoa (or substitute with rice or any grain of your choice)
- 1 cucumber diced
- 1 cup Greek yogurt (for drizzling or dipping)
- ¼ cup chopped parsley
Shawarma 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
Toppings
- to taste black pepper
- to taste red pepper flakes
Instructions
Make the shawarma mix
- In a small bowl, whisk together the olive oil, lemon juice, and grated garlic.
- Add ground coriander, paprika, ground cumin, cinnamon, and salt. Season with pepper to taste.
Roast the vegetables
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, add cauliflower florets, rinsed chickpeas, and sliced red onions.
- Drizzle the shawarma mix over the veggies, tossing gently to coat. Spread out in a single layer.
- Roast in the oven for 25 to 30 minutes until golden brown with light charred edges.
Make the serving sauce
- In a small bowl, whisk together Greek yogurt (or tahini) and a splash of lemon juice.
- Gradually stir in cold water, one tablespoon at a time, until the mixture is creamy and pourable.
Assemble the bowls
- Once the vegetables are done, add cooked quinoa to the sheet pan along with chopped parsley and a squeeze of fresh lemon.
- Toss everything gently so flavors combine, then spoon into bowls.
- Top with diced cucumber and tomato, then drizzle with the creamy sauce.
Notes
For an immersive cooking experience, consider marinating the cauliflower and chickpeas in the shawarma mix for an hour before roasting. Ensure not to overcrowd the sheet pan for optimal roasting.