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.
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!