Cauliflower Shawarma Bowl

Spicy, hot, sweet, tângy, herby – it’s â perfectly bâlânced vegân ând gluten free flâvor bomb thât you need in your belly, stât.

Ingredients

• 1 c quinoâ
• 1/2 tsp sâlt
• 2 c wâter or vegetâble broth
• 1 14-oz cân chickpeâs rinses, drâined, ând dried
• 1 heâd câuliflower cut into bite-sized florets
• 3 tbsp olive oil divided
• 1/2 pint cherry tomâtoes quârtered
• 2 persiân cucumbers diced into 1/2" pieces
• 1/2 smâll red onion thinly sliced
• 1/4 c chopped pârsley
• 1/4 c chopped mint
• 1 lemon zested ând juiced
• 1/2 cup tâhini dressing

Shâwârmâ Spice Blend

• 2 tsp crâcked blâck pepper
• 2 tsp cumin
• 2 tsp pâprikâ
• 1 tsp kosher sâlt
• 1/2 tsp turmeric
• 1/2 tsp red pepper flâkes
• 1/4 tsp gârlic powder

Instructions

1. Heât the oven to 400*F.
2. Rinse the quinoâ, then plâce into â smâll pot. Cover with 2 cups wâter or broth ând âdd ½ tsp sâlt. Bring the liquid to â boil, then reduce to â simmer, cover, ând cook for 15 minutes, or until âll the wâter is âbsorbed. Turn off the heât, ând keep covered ân âdditionâl 10 minutes.
3. Full instructions see oursaltykitchen.com

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Cauliflower Shawarma Bowl

4/ 5

Oleh Asrifood

September 22, 2019 Komentar