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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls

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Cauliflower Shawarma Bowls are a vibrant and satisfying meal that perfectly balances flavor and nutrition. This dish features crispy chickpeas and roasted cauliflower, all drizzled with a creamy Green Tahini Sauce. Not only is it easy to prepare, but it’s also vegan and gluten-free, making it an excellent choice for everyone at the table. Whether you’re looking for a quick weeknight dinner or a meal prep option for the week ahead, these bowls are sure to impress. The aromatic spices create a warm, comforting experience while the fresh toppings add a delightful crunch. Enjoy this wholesome dish that’s as colorful as it is delicious!

Ingredients

Scale
  • 1 large head cauliflower, chopped into florets
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 2 cups cooked white basmati rice (or any grain of choice)
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. curry powder
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup tahini (sesame seed paste)
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. minced fresh garlic
  • 1/4 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Thinly sliced English or Persian cucumber (optional)
  • Halved cherry tomatoes (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, mix curry powder, paprika, cumin, salt, and pepper.
  3. Toss cauliflower in olive oil with half the spice mix; spread on one baking sheet.
  4. Coat chickpeas in olive oil with remaining spice mix; spread on another sheet.
  5. Roast both for about 30 minutes until crispy, tossing halfway through.
  6. For the Green Tahini Sauce, blend cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper with warm water until smooth.
  7. Assemble bowls by layering rice with roasted cauliflower and chickpeas; top with sauce.

Nutrition