Description
This vibrant bowl features tender, spice-roasted cauliflower florets, offering a savory and aromatic experience. The cauliflower is complemented by fluffy quinoa, hearty chickpeas, crisp cucumber, and thinly sliced red onion, providing a delightful mix of textures. A creamy, tangy tahini dressing generously coats the ingredients, bringing a rich, nutty finish to this satisfying and flavorful dish.
Ingredients
- For the Roasted Cauliflower:
- 1 large head cauliflower, cut into 1-inch florets
- 2 tablespoons olive oil
- 1 tablespoon shawarma spice blend (cumin, coriander, paprika, turmeric, garlic powder, onion powder, a pinch of cayenne)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 3–4 tablespoons cold water (or more, to reach desired consistency)
- 1/4 teaspoon salt
- For the Bowl Assembly:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 English cucumber, thinly sliced or diced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved (optional, from background)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- **Prepare the Cauliflower:** Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, shawarma spice blend, salt, and pepper until evenly coated. Spread the seasoned cauliflower in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
- **Cook the Quinoa:** While the cauliflower roasts, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- **Make the Tahini Dressing:** In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add cold water, one tablespoon at a time, whisking continuously until the dressing is smooth and reaches your desired pourable consistency.
- **Assemble the Bowls:** Divide the cooked quinoa among serving bowls. Top with the roasted cauliflower, chickpeas, cucumber slices, red onion, and cherry tomatoes (if using). Drizzle generously with the tahini dressing and garnish with fresh chopped parsley. Serve immediately.
Notes
For an extra layer of flavor, marinate the cauliflower in the spices and oil for at least 30 minutes before roasting.
Adjust the amount of cayenne in the shawarma spice blend to control the heat level.
Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.
This bowl is excellent for meal prep; store components separately and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450 kcal
- Fat: 18g
- Carbohydrates: 60g
- Protein: 18g