Cauliflower and Chickpea Shawarma Bowl

Name: Cauliflower and Chickpea Shawarma Bowl with Quinoa
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 240 Grams of Chickpeas; 3 Tbsp of Olive oil; 2 Grams of Paprika powder; 2 Grams of Chilli powder; 1 Tsp of Salt; 40 Grams of Whole almonds; 100 Grams of Mixed quinoa; 250 ML of Water; 1 Pieces of Vegetable stock cube; 20 Grams of Fresh parsley; 250 Grams of Cherry tomatoes; 1 Pieces of Cucumber; 1 Pieces of Lemon; 2 Grams of Sumac; 60 Grams of Tahini; 20 Grams of Maple syrup; 80 ML of Water; 1 Tsp of Salt

with Quinoa

This tasty low-carb bowl is loaded with well-spiced shawarma vegetables.

Cals 716 · 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 716 · 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)	2464 / 716
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

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.

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.

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.

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.

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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