Ingredients
Vegetables and Grains
- 1 large cauliflower, cut into florets (about 6 cups or 700 g)
- 3 medium red onions, sliced
- 1 cucumber, diced
- 1 tomato, diced
- 1 cup cooked quinoa (or substitute rice or any grain)
- ¼ cup chopped parsley
- Lemon wedges for serving
Legumes
- 1 can chickpeas (15 oz or 400 g), drained and rinsed
Shawarma Spice Mix and Sauce
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (plus extra for sauce)
- 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, to taste
- Red pepper flakes, to taste
- ½ cup Greek yogurt (or tahini for sauce)
Instructions
- Make shawarma mix: In a small bowl, whisk together the olive oil, lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, and black pepper until well combined to create a flavorful shawarma spice mix.
- Roast the vegetables: Preheat your oven to 425°F (220°C). On a large sheet pan, combine the cauliflower florets, rinsed chickpeas, and sliced red onions. Drizzle the shawarma mix over the vegetables and toss well to evenly coat everything. Spread the mixture out in a single layer and roast for 25 to 30 minutes, or until the vegetables are golden and slightly charred on the edges.
- Make the serving sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt. Gradually add cold water, a tablespoon at a time, stirring until the sauce reaches a creamy and pourable consistency. Set the sauce aside.
- Assemble the bowls: Add the cooked quinoa, chopped parsley, and a squeeze of fresh lemon directly onto the sheet pan with the roasted vegetables. Toss everything together to allow the quinoa to absorb the pan flavors. Spoon the mixture into serving bowls, top with diced cucumber and tomato, then drizzle generously with the prepared sauce. Serve immediately and enjoy.
Notes
- For a gluten-free option, ensure quinoa or your chosen grain is certified gluten-free.
- Tahini can be substituted for Greek yogurt in the sauce for a dairy-free version.
- Add red pepper flakes to the shawarma mix if you like extra heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can swap quinoa with rice, couscous, or any preferred grain to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
