Description
A quick and easy weeknight dinner featuring roasted cauliflower, chickpeas, and a blend of spices served on a bed of quinoa.
Ingredients
Scale
- 1 large cauliflower, cut into florets (about 6 cups or 700 g)
- 1 can chickpeas (15 oz or 400 g), drained and rinsed
- 3 medium red onions, sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, grated
- 3 teaspoons paprika (sweet or smoked)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon salt
- Black pepper and red pepper flakes to taste
- 1 cup cooked quinoa
- 1 cucumber, diced
- ¼ cup chopped parsley (for garnish)
- Lemon wedges for squeezing
- ½ cup Greek yogurt or tahini (optional)
Instructions
- Make the Shawarma Mix: In a small bowl, whisk together olive oil, lemon juice, and grated garlic. Then add paprika, ground coriander, ground cumin, cinnamon, and salt.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss the cauliflower, chickpeas, and sliced onions with the shawarma mix on a baking sheet. Roast for 25-30 minutes until golden and charred.
- Make the Creamy Sauce: While the veggies roast, mix Greek yogurt (or tahini) with a splash more of lemon juice, a pinch of salt, and water to reach a creamy consistency.
- Assemble the Bowls: Add cooked quinoa and chopped parsley to the roasted vegetables, then drizzle with lemon juice and mix.
- Serve: Scoop the mixture into bowls, top with diced cucumber and a drizzle of creamy sauce.
Notes
Feel free to substitute with your favorite vegetables or grains. Can be served with pita bread or chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg