Cauliflower Shawarma Buddha Bowl

oursaltykitchen.com

Mica K

1 c quinoa

½ 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

½ pint cherry tomatoes quartered

2 persian cucumbers diced into ½" pieces

½ small red onion thinly sliced

¼ c chopped parsley

¼ c chopped mint

1 lemon zested and juiced

½ cup tahini dressing

subheading: Shawarma Spice Blend:

2 tsp cracked black pepper

2 tsp cumin

2 tsp paprika

1 tsp kosher salt

½ tsp turmeric

½ tsp red pepper flakes

¼ tsp garlic powder

Directions at oursaltykitchen.com

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