Buddha bowl…grain bowl….tomato….toh-mato…tasty. Whatever title you provide those guys, it’s all nice in my e e-book as lengthy as you’re participating on this style experience. Because allow me inform you, this cauliflower shawarma bowl has got it ALL going on. Spicy, hot, sweet, tangy, herby – it’s a perfectly balanced vegan and gluten loose style bomb which you simply want on your belly, stat.
Buddha bowls talk my foodie love language – little bits of this and that with some spice, some crunch, plenty of veggies, smothered with a finger-licking sauce that ties all of it together. LOVE.
So it’s with vast enthusiasm that I show you with this cauliflower shawarma buddha bowl. It’s a vegan and gluten-free spin-off of my chook shawarma salad, and simply like it’s idea there's so a lot to love about this bowl:
perfectly spiced and caramelized cauliflower shawarma – cuz if you’re gonna lose the chicken, cauliflower is the proper substitute
crispy, nutty chickpeas convey at the crunch and protein
refreshing tomato and cucumber salad provides refined sweetness, and plenty of herbaceous action
and tangy, creamy tahini dressing cuts via the spice and warmth – decent day balanced flavors!
Like, WHOAH delicious.
Roasted cauliflower shawarma with roasted crispy chickpeas, tomato salad, and quinoa in a cream bowl on a marble table.
What may be even BETTER information than the proper style steadiness going on on this cauliflower shawarma issue is that this bowl is absolutely meal prep friendly. Happy, wholesome lunchtime vibes (or dinner vibes, it’s all good) are calling your name!
HOW TO MAKE A CAULIFLOWER SHAWARMA BUDDHA BOWL
Please don’t be intimated by the recipe length. This vegan shawarma bowl is tremendous duper easy, nevertheless it does take a number of steps to get there. Fair caution that you’re gonna have some dishes. Sometimes it’s the expense you pay for style friends. Shall we get to it?
STEP 1: MAKE THE SHAWARMA SEASONING
Mix collectively the shawarma seasoning in a small bowl. This certain mix is certainly hot-spicy, so regulate the red pepper flakes according to your preference. For further spice and plenty less warmth in general, go away them out entirely.
Shawarma seasoning in a small marble bowl.
STEP 2: ROASTED CAULIFLOWER SHAWARMA
Cut the cauliflower into bite-sized florets. I desire to cross smaller so they roast at concerning the similar charge simply due to the fact the chickpeas, which take purely 20-25 minutes.
Toss the florets with some olive oil, and slightly of further than half of the shawarma seasoning, then unfold onto a baking sheet. Roast ’em till they’re golden brown and crispy, and chew tender. I believe them “perfect” whilst I can simply pierce the stem with the tip of sharp knife.
Shawarma spiced cauliflower on baking sheets earlier than and after being roasted.
STEP 3: CRISPY CHICKPEAS
Rinse a drain a can of chickpeas, then dry them actually well. The drier they are, the crispier they’ll get. Toss them with some olive oil, unfold onto a baking sheet, and pop them into the oven alongside with the cauliflower. Roast for 20-25 minutes, or till they’re browned and crisp. Remove from the oven, and toss with the ultimate shawarma seasoning.
I favor canned chickpeas for this recipe simply due to the fact they crisp up better. My from-scratch chickpeas are at all times too mushy for roasting and crisping.
Chickpeas tossed with shawarma seasoning in a steel bowl.
STEP 4: TOSS SOME CUCUMBER TOMATO SALAD
While the cauliflower and chickpeas are roasting, whip collectively this tremendous easy cucumber tomato salad.
Cucumbers, tomatoes, sliced red onion, mint, and parsley in a brown ceramic bowl for a vegan shawarma salad.
Diced persian cucumbers, quartered cherry tomatoes, tremendous thin red onions, mint, and parsley. That’s it. Maybe slightly of bit of further pepper if you’re feeling spicy (I did cuz I was). Toss it, set it aside.
Tomato and cucumber salad in a brown ceramic bowl for vegan shawarma salad.
STEP 5: BOWL IT, SAUCE IT, EAT IT
Buddha bowl time!
Layer about half a cup of quinoa (or your favourite grain) within the backside of a bowl, then ideal with 04-Jan of the crispy chick peas, 04-Jan of the roasted shawarma cauliflower, and 04-Jan of the cucumber tomato salad. Drizzle with tahini dressing to taste, and serve immediately.
This bowl is FILLING y’all. I was crammed after I done it, and given my, um, hobby in meals – that’s saying a lot. 😀
A vegan shawarma bowl with quinoa, crispy chick peas, cauliflower shawarma, tomato cucumber salad, and tahini dressing.
DIETARY ACCOMMODATIONS AND VARIATIONS
Naturally vegan and gluten free
Dairy free, nut free, soy free
18g plant-based protein!
Over a complete serving of Vitamin C, and virtually two-thirds of your iron needs
Don’t actually sense constrained to quinoa, use any grain you love! Couscous, brown rice, quinoa, millet, farro or your favourite grain will work perfectly.
Cauliflower Shawarma Buddha Bowl
Please don’t be intimated via the recipe length. This cauliflower shawarma bowl is tremendous duper easy, however it does take a number of steps to get there. Fair caution that you’re gonna have some dishes. Sometimes it’s the fee you pay for taste friends.
Ingredients:
1 c quinoa
1/2 tsp salt
2 c water or vegetable broth
1 14-oz can chickpeas rinses, drained, and dried
1 head cauliflower cut into bite-sized florets
3 tbsp olive oil divided
1/2 pint cherry tomatoes quartered
2 persian cucumbers diced into 1/2" pieces
1/2 small red onion thinly sliced
1/4 c chopped parsley
1/4 c chopped mint
1 lemon zested and juiced
1/2 cup tahini dressing
Shawarma Spice Blend
2 tsp cracked black pepper
2 tsp cumin
2 tsp paprika
1 tsp kosher salt
1/2 tsp turmeric
1/2 tsp red pepper flakes
1/4 tsp garlic powder
Instructions:
Heat the oven to 400*F.
Rinse the quinoa, then region right into a small pot. Cover with 2 cups water or broth and upload ½ tsp salt. Bring the liquid to a boil, then scale back to a simmer, cover, and prepare dinner for 15 minutes, or till all of the water is absorbed. Turn off the heat, and hold blanketed an extra 10 minutes.
Mix the shawarma spice mix till all meals are frivolously distributed.
Rinse, drain, and dry the chickpeas. Be certain to dry safely with a cotton kitchen towel or paper towels. Toss with 1 tbsp olive oil, then unfold onto a baking sheet.
Toss the cauliflower with the last tablespoon of olive oil and simply over half the spice blend. Set the last spice mix apart to make use of later. Spread the cauliflower onto a moment baking sheet.
Place the baking sheets within the oven and roast, rotating as soon as midway through, about 30 minutes total. The chickpeas are achieved while they are golden browned and crisp. The cauliflower is achieved while you may unquestionably pierce the stems with the tip of a pointy knife.
While the cauliflower and chickpeas are roasting, make the tomato cucumber salad. Place the tomatoes, cucumbers, red onion, mint and parsley in a small bowl, season with ½ tsp salt and ½ tsp pepper and toss.
Remove the chick peas from the oven and toss with the last spice mix and lemon zest.
Remove the cauliflower from the oven and sprinkle with the lemon juice.
Assemble the shawarma bowls. Divide the cooked quinoa among four bowls. Top with one-quarter of the chickpeas, one-quarter of the cauliflower, and one-quarter of the tomato cucumber salad. Drizzle with tahini dressing to style and serve immediately.