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.
Prep Time20 minutes mins
Cook Time35 minutes mins
Course: Entree, Main Dish
Cuisine: Mediterranean-inspired
Servings: 4 servings
Calories: 560kcal
For the Shawarma Cauliflower:
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.
- 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.
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