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shawarma cauliflower hummus bowls
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Shawarma Cauliflower Hummus Bowls

The colorful shawarma cauliflower hummus bowls are packed with flavor and easy enough to make on a weeknight. Grab a bowl and pile it high with hummus, quinoa, shawarma cauliflower, olives, and colorful veggies. 
Course Entree, Main Dish
Cuisine Mediterranean-inspired
Keyword hummus bowls, shawarma cauliflower, vegan shawarma
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 560kcal
Author Dietitian Debbie

Ingredients

For the Shawarma Cauliflower:

  • 1 medium-size head cauliflower
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt

For the Hummus Bowls:

  • 2 cups cooked quinoa
  • 1 cup hummus
  • 1 1/4 cup cherry tomatoes halved
  • 1/2 English cucumber sliced and quartered
  • 1/4 cup Kalamata olives halved
  • 6-8 tablespoons crumbled vegan feta
  • 2 cups spring mix
  • 4 pieces pita bread
  • Optional: Pickled red onion*
  • Optional: Vegan tzatziki sauce**

Instructions

  • Preheat oven to 375 degrees Fahrenheit. 
  • Add chopped cauliflower and olive oil to a large mixing bowl and toss to coat. 
  • Mix shawarma seasonings together in a small bowl. Sprinkle over cauliflower and toss. Transfer to baking sheet and bake for 25-30 minutes or until tender. 
  • While the cauliflower bakes, make your quinoa and prepare the vegetables. 
  • Assemble bowls by adding some quinoa, hummus, 1/4 of the cauliflower, chopped vegetables (lettuce, tomatoes, cucumber), pickled red onion, olives, vegan feta, and tzatziki. Add quartered pita bread to the side. 

Notes

  • To make pickled red onion: To a jar, add 1 thinly sliced small red onion, 1/2 cup hot water, 2/3 cup white vinegar, 1 teaspoon sea salt, 5-6 whole black peppercorns, and 1/2 teaspoon granulated white sugar. Stir and refrigerate for at least 3 hours to overnight before use.
  • To make vegan tzatziki sauce: In a bowl, mix together 1/2 cup plain unsweetened vegan yogurt (I like Kite Hill Greek-style), 1-2 tablespoons chopped fresh herbs (use any combo mint, dill, parsley), 1 teaspoon lemon zest, 1/2 teaspoon garlic powder, sea salt and ground black pepper.

Nutrition

Serving: 1/4 recipe | Calories: 560kcal | Carbohydrates: 83g | Protein: 20g | Fat: 20g | Saturated Fat: 4.5g | Polyunsaturated Fat: 15.5g | Sodium: 940mg | Fiber: 14.5g | Sugar: 9g