The Whole Food Plant Based Cooking Show
Plant-Based Cauliflower Shawarma
Calories: 170kcal
We love all things cauliflower! This shawarma recipe, server over Our World Famous Hummus, is a delicious and easy one tray meal the whole family will love!
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Equipment
Ingredients
- 1 tbsp smoked paprika
- 1 tsp coriander dry, ground
- 1 tsp cumin
- 1 tsp ginger powder
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp cracked pepper
- 1 tbsp tamari low sodium
- 2 tbsp lemon juice
- ½ cup vegetable broth low sodium
- 1 medium cauliflower cut into bite size florets
- 1 medium red onion chopped
- 1 medium yellow potato cubed, bite size
- 8 ounces tempeh cut into bite size cubes
- 2 cloves garlic minced
Instructions
- Preheat oven to 425°F.
- Add the spices, tamari, lemon juice and vegetable broth to a large mixing bowl and stir well.
- Add the cauliflower, onions, potato and garlic and stir until all is well coated with the spice mixture.
- Ladle mixture onto a parchment lined baking tray leaving the remaining liquid in the bowl.
- Bake for 15 minutes. Pour on remaining liquid and stir around a bit. Bake for another 10 minutes.
- Serve on top of a spoonful of hummus spread onto a plate.
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Nutrition
Calories: 170kcal | Carbohydrates: 19g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 152mg | Potassium: 542mg | Fiber: 3g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 3mg
