Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons shawarma spice blend
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup chickpeas, rinsed and drained
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, toss cauliflower florets with olive oil and shawarma spice blend until well coated.
- Spread cauliflower on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a mixing bowl, combine quinoa, cherry tomatoes, cucumber, and chickpeas.
- In a small bowl, whisk together tahini, lemon juice, garlic, and water to taste.
- Once the cauliflower is ready, assemble the bowl by layering the quinoa mixture, roasted cauliflower, and drizzling with tahini dressing.
- Serve warm.
Notes
- This dish can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg