Healthy and delicious cauliflower shawarma nourish bowls with a creamy lemon dill yogurt sauce. Made with shawarma spiced cauliflower and chickpeas, fresh veggies, and fluffy quinoa topped off with a tangy lemon dill yogurt sauce. A simple sheet pan meal that won’t disappoint.
WHY YOU’LL LOVE THESE CAULIFLOWER SHAWARMA NOURISH BOWLS:
Shawarma recipes are usually made with roasted meats, like chicken, lamb, or pork. This delicious vegan and vegetarian-friendly version is made with protein-packed chickpeas and deliciously versatile cauliflower, great for taking on the flavorful shawarma seasonings. The delicious roasted cauliflower shawarma is mixed with even more protein-rich quinoa and you get a healthy helping of greens and veggies from kale, cucumbers, and tomatoes. All these flavors are tied together beautifully with the fresh and garlicky yogurt sauce.
So, by no means is this a traditional middle eastern shawarma recipe, but delicious and enjoyable nonetheless.
INGREDIENTS TO MAKE CAULIFLOWER SHAWARMA NOURISH BOWLS:
- Cauliflower Florets: Cauliflower is great for absorbing flavors. To save time, I like to use precut cauliflower florets, but feel free to cut your own if you prefer.
- Chickpeas: a good source of protein and absolutely delicious when roasted.
- Quinoa: also a good source of protein and cooks in very little time.
- Kale: an easy way to get in your leafy greens.
- Cucumber: for crunch and freshness.
- Grape or Cherry Tomatoes: to add a subtle sweet flavor.
- Shawarma Seasoning: a delicious, warming middle eastern spice blend.
- Kosher Salt: to bring out all of the flavors in the spices.
- Olive Oil: for cooking.
- Lemon Dill Yogurt Sauce: made with plain dairy-free yogurt, fresh lemon juice, garlic, dill, salt, and black pepper.
HOW TO MAKE THESE BOWLS:
- Preheat the oven to 400℉.
- Chop the veggies and herbs. Thinly slice the cucumber, cut the tomatoes into halves, mince the garlic clove, and finely chop the dill.
- Juice half of the lemon.
- Massage the kale to make it soft and tender. This also helps the kale not to taste so bitter.
- Season. Add the cauliflower florets, chickpeas, shawarma seasoning, olive oil, and sea salt to a medium-sized bowl.
- Mix the cauliflower and chickpeas until they are fully coated with the oil and seasonings.
- Roast. Pour the seasoned cauliflower and chickpeas onto a lined baking sheet and roast for 25 minutes.
- Cook the quinoa according to the package instructions.
- Assemble. Start with the massaged kale, add the quinoa, cucumbers, tomatoes, and then the roasted cauliflower and chickpeas. Drizzle with the lemon dill yogurt sauce and enjoy!
For the Lemon Dill Yogurt Sauce:
- Mix. Add the yogurt, lemon juice, dill, garlic, salt, and pepper to a small bowl and mix until combined and smooth.
- Chill the sauce in the fridge until you’re ready to eat.
Can I Meal Prep This Recipe?
Absolutely, this dish is great for your meal plan! Simply store your shawarma roasted cauliflower and chickpeas and quinoa separate from the salad to reheat before mixing them together to eat. This meal can be stored in the fridge for up to 5 days.
MORE HEALTHY VEGAN RECIPES YOU’LL LOVE:
- 5 Simple Vegan Toast Ideas (Sweet & Savory)
- The Best Fonio Porridge With Caramelized Bananas
- The Best Vanilla Chia Pudding | Healthy and Vegan
Shawarma Cauliflower Bowl with Lemon Dill Yogurt Sauce (Vegan)
- Total Time: 40 minutes
- Yield: 2 1x
Description
Healthy and delicious cauliflower shawarma nourish bowls with a creamy lemon dill yogurt sauce. Made with shawarma spiced cauliflower and chickpeas, fresh veggies, and fluffy quinoa topped off with a tangy lemon dill yogurt sauce. A simple sheet pan meal that won’t disappoint.
Ingredients
- 2 cup Cauliflower Florets
- 1 cup Canned Chickpeas (Drained & Rinsed)
- 2 Tbsp Olive Oil
- 1 Tbsp Shawarma Seasoning
- ¼ tsp Kosher Salt
Salad
- 4 cups Kale (massaged)
- 1 cup Cooked Quinoa
- 1 Cucumber
- ½ cup Cherry or Grape Tomatoes
Lemon Dill Yogurt Sauce
- ½ cup Plain Dairy-Free Yogurt
- ½ Lemon (Juiced)
- 1 Garlic Clove
- 1 Tbsp Fresh Dill
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
Instructions
- Preheat oven to 400°F.
- Thinly slice the cucumber, cut the tomatoes into halves, mince the garlic clove, and finely chop the fresh dill.
- Juice half of the lemon.
- Massage the kale until soft and tender.
- In a bowl add the cauliflower florets, chickpeas, shawarma seasoning, salt, and olive oil. Mix until the cauliflower and chickpeas are full coated.
- Pour the seasoned cauliflower and chickpeas onto a lined baking sheet in a single layer. Roast for 25 minutes.
- Cook the quinoa according to the package instructions.
Lemon Dill Yogurt Sauce
- To a small bowl, add the yogurt, lemon juice, dill, minced garlic, salt, and pepper.
- Mix until smooth and combined.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
