cauliflower shawarma grain bowl

 

power bowl... cereal bowls... tomato...... tomato...... delicious. whatever name you give these guys, as long as you're involved in this flavor experience, that's good in my book. because let me tell you, this cauliflower shawarma cereal bowl has done it all. spicy, hot, sweet, intense, vanilla flavor – it's the perfect balance of vegan and gluten-free flavor bombs you need in your stomach, statistic.

 

please don't be implied by the length of the recipe. this cauliflower shawarma bowl is super simple, but it does take a few steps to get there. fair warning, you'll have some dishes. sometimes that's the price you pay for your flavor friends.

 

• preparation time: 15 minutes
• cooking time: 25 minutes
• total time: 40 minutes
• serving size: 4 calories: 505

 

Recommended equipment

• 2 baking sheets

Ingredients:

• 1 g quinoa
• 1/2 teaspoon salt
• 2 c water or vegetable soup
• 1 can of 14 oz chickpeas, rinse, drain and allow
• 1 head cauliflower, cut into bite-sized florets
• 3 tablespoons olive oil, divided
• 1/2 pint of cherry tomatoes, cut into four equal portions
• 2 Persian cucumbers, cut into 1/2" pieces
• 1/2 small red onion, thinly sliced
• 1/4 c chopped parsley
• 1/4 c chopped mint
• 1 lemon, peeled and juiced
• 1/2 cup tahini sauce

 

SavamaAlabama spice blend

 

• 2 teaspoons ground black pepper
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon coarse salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon garlic powder

 

Instructions

 

1. HEAT OVEN TO 400*F.
2. rinse the quinoa and place it in a small pot. cover with 2 cups of water or broth and add 1/2 teaspoon of salt. bring the liquid to a boil, then simmer over low heat, cover and cook for 15 minutes, or until all the water is absorbed. turn off the heat and cover for another 10 minutes.
3. mix the shawarma spice mixture until all ingredients are evenly distributed.
4. rinse the chickpeas and drain. be sure to dry thoroughly with a cotton kitchen towel or paper towel. stir in 1 tablespoon of olive oil and spread over a baking sheet.
5. mix the cauliflower with the remaining tablespoon of olive oil and a little more than half a spice. set aside the remaining spice mixture for later use. spread the cauliflower on a second baking sheet.
6. bake the baking tray in the oven and rotate once in the middle for a total of about 30 minutes. the chickpeas are finished when they are golden and crispy. when you can easily pierce the stem of the cauliflower with a sharp knife tip, the cauliflower is finished.
7. while cauliflower and chickpeas are roasted, make a tomato-cucumber salad. place the tomatoes, cucumbers, red onions, mint, and parsley in a small bowl, flavor with 1/2 teaspoon salt and 1/2 teaspoon pepper, then stir.
8. remove the chickpeas from the oven and stir with the remaining spice mixture and lemon zest.
9. remove the cauliflower from the oven and sprinkle with lemon juice.
10. assemble the shawarma bowl. divide the cooked quinoa into 4 bowls. top it with a quarter of chickpeas, a quarter of cauliflower, and a quarter of a tomato-cucumber salad. season with tahini.

 

 

Nutritional information

Calories: 505 kcal (25%), Carbohydrates: 64 g (21%), Protein: 18 g (36%), Fat: 21 g (32%), Saturated Fat: 3 g (15%), Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 678 mg (28%), Potassium: 1367 mg (39%), Fiber: 17 g (68%), Sugar: 6 g (7%), Vitamin A: 1700 % (1700%), Vitamin C: 116.3% (116%), Calcium: 120 % (120%), Iron: 11.3% (11%)