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
Units
Scale
- 2 cup Cauliflower Florets
- 1 cup Canned Chickpeas (Drained & Rinsed)
- 2 Tbsp Olive Oil
- 1 Tbsp Shawarma Seasoning
- 1/4 tsp Kosher Salt
Salad
- 4 cups Kale (massaged)
- 1 cup Cooked Quinoa
- 1 Cucumber
- 1/2 cup Cherry or Grape Tomatoes
Lemon Dill Yogurt Sauce
- 1/2 cup Plain Dairy-Free Yogurt
- 1/2 Lemon (Juiced)
- 1 Garlic Clove
- 1 Tbsp Fresh Dill
- 1/4 tsp Kosher Salt
- 1/4 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