Vegetable Shawarma Quinoa Bowls with Tahini
- 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
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Set aside.
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.
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.
Meanwhile, cook the quinoa on the stovetop, according to package directions. When done, set aside.
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.
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.