Shawarma seasoning isn't just for meat anymore, it's also a wonderful way to flavor cauliflower! This middle eastern Cauliflower Shawarma bowl is bursting with flavor and easy to make in just 30 minutes!
If you don't already have cooked quinoa on hand, use the link above for instructions on how to make quinoa in an Instant Pot, rice cooker or on the stove. If you start cooking the quinoa before roasting the cauliflower, it should be done at the same time.
In a large bowl, toss the cauliflower, chickpeas and garlic with the olive oil and shawarma seasoning.
Spread the cauliflower and chickpeas out in an even layer on a foil-lined baking sheet.
Place in the oven and roast for 20-25 minutes.
Remove from the oven.
Divide the quinoa between 4 bowls.
Top with the roasted cauliflower and chickpeas.
Add the tomatoes, cucumbers and red onions to the bowls.
Drizzle tahini sauce over the bowls.
Optional Additions
Serve with a lemon wedge on the side for juicing over the bowls.
Top with fresh chopped mint leaves and/or ground sumac.
Serve each bowl with a scoop of hummus on the side.
Add ¼ sliced avocado to each bowl and/or ¼ cup chopped romaine lettuce.
Notes
The nutritional information provided does not include the optional additions.
To make this bowl low carb, omit the quinoa and chickpeas and add 1 cup of shredded romaine lettuce to each bowl. This will reduce the net carbs from 36 grams, down to 10 grams.
To make the cauliflower crispy, after the roasting time is up, turn the oven broiler on to high. Leave the cauliflower in the oven for 1-2 minutes to crisp it up!
This bowl is naturally gluten free, whole30 approved and vegan.