Vegetable Shawarma Quinoa Bowls with Tahini

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Vegetable Shawarma Quinoa Bowls with Tahini

This vegetarian spin on traditional meat shawarma wraps uses similar flavors from this popular Middle Eastern food for a veggie-packed, nutritious quinoa bowl.

Vegetable Shawarma Quinoa Bowls with Tahini

Even in the midst of summer, I use my oven. You can’t deny the ease of sheetpan cooking – just lay your ingredients out on a sheetpan, season, and roast! Cleanup is easy and meals come together quickly and easily. You can’t beat that!

That’s why when I wanted to recreate a plant based shawarma recipe, I knew it had to be a sheetpan dish! Everything is cooked on a sheetpan and topped over quinoa and drizzled with tahini.

Now, the first time I made this recipe, I made it with a tahini drizzle. The second time, I had run out of tahini, so I used hummus instead and I have to say, I prefer this with hummus! I didn’t rephotograph the recipe, so just imagine this bowl with a dollop of hummus.

Vegetable Shawarma Quinoa Bowls with Tahini

You can use whatever veggies you like, but I think the simple combo here is perfect and cauliflower is hearty here, so it’s satisfying. You could also serve this with pita bread and skip the quinoa!

Inspiralized

Recipe

Serves 4 bowls

Vegetable Shawarma Quinoa Bowls with Tahini

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 red bell peppers
  • 1 teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • florets from 1 head of cauliflower
  • 1 red onion, sliced
  • 1 (15.5oz) can chickpeas, drained, rinsed and patted dry
  • 1 cup dry quinoa
  • For the tahini sauce*:
  • ¼ cup tahini
  • 3 tablespoons cold water
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, whisk together the olive oil, garlic, cumin, cayenne, paprika, cinnamon, and lemon juice. Season with salt and pepper and add the cauliflower and chickpeas. Toss well to coat.
  3. Lay the cauliflower and chickpeas out on one baking sheet parchment lined baking sheet and the peppers and onions on the other. Add the chickpeas to the sheet with the peppers and onions and toss well. Bake for 20 minutes, remove the tray with the peppers and onions and let the tray with the cauliflower cook for another 15-20 minutes or until fork-tender.
  4. Meanwhile, cook the quinoa on the stovetop, according to package directions. When done, set aside.
  5. Prepare the tahini drizzle. Or don’t, if you’re using hummus per my tip. To prepare it, whisk everything together in a small bowl. Set aside.
  6. Once the vegetables are done roasting, assemble your bowls. Divide the quinoa into bowls and top with roasted vegetables and chickpeas. Drizzle with tahini drizzle.
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8 comments

Pat says:
This looks delicious! One question - there's no mention of prepping the red peppers. Assume they get spiralized?
Meaghan says:
You can either spiralize or chop!
Alice says:
Can you clarify step 3? The chickpeas get mixed with the cauliflower and seasoning and go on one of the sheet pans. Then it says to mix the chickpeas with the onions and peppers. I'm thinking not. Thank you for clarifying. I look forward to trying it out.
Meaghan says:
Yes, bake them all together!
Amy says:
Trying this tonight! You list tutmeric in the ingredients, and then reference cayenne in the instructions- which spice should I use? Step 3 is also confusing- which sheet should the chickpeas be cooked on? Thank you!
Meaghan says:
Cook it all together and you can definitely add cayenne if you like heat!
Anonymous says:
how much cayenne pepper - you don't list an amount in the ingredients
Meaghan says:
It's personal preference depending on how spicy you like it! You can also keep it out if you prefer!

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