Cauliflower and Chickpea Shawarma Bowl

with Quinoa
This tasty low-carb bowl is loaded with well-spiced shawarma vegetables.
Cals 766 · Prot 29 · Carbs 97 · Fat 33
Vegan
35 min
Cauliflower and Chickpea Shawarma Bowl with Quinoa
This tasty low-carb bowl is loaded with well-spiced shawarma vegetables.
Cals 766 · Prot 29 · Carbs 97 · Fat 33
Vegan
Ingredients
Roast
Cauliflower
400 Grams
Chickpeas
240 Grams
Olive oil
3 Tbsp
Paprika powder
2 Grams
Chilli powder
2 Grams
Salt
1 Tsp
Whole almonds 1*2*
40 Grams
Quinoa
Mixed quinoa
100 Grams
Water
250 ML
Vegetable stock cube 15*
1 Piece
Fresh parsley
20 Grams
Salad
Cherry tomatoes
250 Grams
Cucumber
1 Piece
Lemon
1 Piece
Sumac
2 Grams
Dressing
Tahini 3*
60 Grams
Maple syrup
20 Grams
Water
80 ML
Salt
0.5 Tsp

Allergens

*1 Peanuts, *2 Tree Nuts, *15 Celery, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2530 / 766
Fats (g) 33
of which saturated (g) 2
Carbohydrates (g) 97
of which sugars (g) 20.8
Fibers (g) 16.3
Proteins (g) 29.2
Salt (g) 2.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep and roast

1 Prep and roast

Preheat the oven to 220°C/180°C fan. Separate the cauliflower into small florets. Rinse and drain the chickpeas in a colander. Combine the cauliflower, chickpeas, olive oil, paprika, chilli powder and salt in a large bowl. Mix to coat. Pour onto a lined baking tray. Roast in the oven for 20 min.
Boil quinoa

2 Boil quinoa

Meanwhile, place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Make salad

3 Make salad

Meanwhile, rinse and halve the cherry tomatoes. Rinse the cucumbers and chop them into cubes. Season with 1 Tbsp of lemon juice and the sumac powder.
Make dressing

4 Make dressing

Transfer the tahini and agave syrup to a bowl and gradually add the water, whisking constantly, until you are left with a smooth dressing. Season the dressing with salt.
Assemble

5 Assemble

Chop the almonds and sprinkle them over the roasted cauliflower and chickpeas. Divide the quinoa among bowls. Top with the cauliflower and chickpea roast and the tomato and cucumber salad. Drizzle with the tahini sauce.
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