CAULIFLOWER SHAWARMA BUDDHA BOWL


CAULIFLOWER SHAWARMA BUDDHA BOWL


Ingredients

  • 1 c quinoa
  • 1/2 tsp salt
  • 2 c water or vegetable broth
  • 1 14-oz can chickpeas rinses, drained, and dried
  • 1 head cauliflower cut into bite-sized florets
  • 3 tbsp olive oil divided
  • 1/2 pint cherry tomatoes quartered
  • 2 persian cucumbers diced into 1/2" pieces
  • 1/2 small red onion thinly sliced
  • 1/4 c chopped parsley
  • 1/4 c chopped mint
  • 1 lemon zested and juiced
  • 1/2 cup tahini dressing

Shawarma Spice Blend

  • 2 tsp cracked black pepper
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1/4 tsp garlic powder

Instructions

  1. Heat the oven to 400*F.
  2. Rinse the quinoa, then place into a small pot. Cover with 2 cups water or broth and add ½ tsp salt. Bring the liquid to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed. Turn off the heat, and keep covered an additional 10 minutes.
  3. Mix the shawarma spice blend until all ingredients are evenly distributed.
  4. ............
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