Shawarma Cauliflower Bowl
Middle EasternVegetarianGluten free30 minHigh proteinBudget friendlyLow calorieVegetarianGluten freeHigh proteinLow calorie
25 min4 servings
Why this meal
30-min mealHigh proteinBudget friendlyVegetarianGluten-freeLower calorie
Ingredients
- 4 medium carrots
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 clove garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 0.5 cup plain yogurt
- 2 tablespoons toasted slivered almonds
Instructions
- 1.Peel and grate the carrots into a large mixing bowl.
- 2.Heat olive oil in a small pan over medium heat. Add ground cumin, ground coriander, paprika, cinnamon, and a pinch of salt. Stir for 30 seconds until fragrant.
- 3.Pour the warm spiced oil over the grated carrots and toss until evenly coated.
- 4.Add lemon juice, honey, and minced garlic to the carrots and mix well.
- 5.Chop the fresh parsley and mint finely, then add to the salad and toss again.
- 6.In a separate small bowl, whisk the plain yogurt until smooth.
- 7.Plate the carrot salad in a serving bowl or individual plates and drizzle the yogurt over the top.
- 8.Garnish with a sprinkle of toasted slivered almonds and a few whole mint leaves before serving.
Recipe by
Tess Laurent