Description
A vibrant and healthy vegetarian take on shawarma, featuring perfectly roasted, spiced cauliflower, fluffy quinoa, fresh vegetables, and a zesty lemon-yogurt sauce.
Ingredients
Scale
- 1 large head cauliflower, cut into florets (about 4 cups or 400g)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) shawarma spice blend
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
- 1 cup (200g) cooked quinoa
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (75g) cucumber, diced
- 1/4 cup (60g) red onion, thinly sliced
- 1/4 cup (15g) fresh parsley, chopped
- 1/2 cup (120g) plain yogurt
- 1 tablespoon (15ml) lemon juice
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with olive oil, shawarma spice blend, salt, and pepper until evenly coated.
- Spread cauliflower on a baking sheet in a single layer. Roast for 20-25 minutes until tender and slightly charred.
- While cauliflower roasts, prepare quinoa according to package instructions if not already cooked.
- In a small bowl, mix yogurt and lemon juice to create a sauce.
- Assemble bowls by dividing quinoa among serving bowls. Top with roasted cauliflower, cherry tomatoes, cucumber, red onion, and parsley.
- Drizzle with yogurt sauce and serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg