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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls
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If you’re in search of a vibrant and satisfying meal, look no further than these Cauliflower Shawarma Bowls. This delightful dish features perfectly roasted cauliflower and crispy chickpeas, all topped with a creamy Green Tahini Sauce that brings a burst of flavor to every bite. Packed with spices, this recipe is not only vegan and gluten-free but also an excellent option for busy weeknights or family gatherings. The beauty of these bowls lies in their simplicity—using wholesome ingredients, you can create a nutritious meal that feels indulgent without any guilt. Once you try this recipe, it’s destined to become a staple in your kitchen!

Ingredients

Scale
  • 1 Tbsp. curry powder
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 large head cauliflower, chopped into florets
  • 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
  • 2 cups cooked white basmati rice (or grain of choice)
  • Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
  • 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. each kosher salt and black pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper. Spread out the chopped cauliflower florets and drained chickpeas on two separate baking sheets. Drizzle the cauliflower with 2 tablespoons of olive oil and toss until coated. For the chickpeas, use the remaining tablespoon of oil along with 1 tablespoon of your spice mix—toss them well to coat.
  3. Place both baking sheets in the oven for about 30 minutes. After 15 minutes, give the chickpeas a shake and toss the cauliflower to ensure even roasting.
  4. In a blender or mini food processor, combine cilantro leaves, parsley leaves, tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper. As you blend this together, slowly pour in about 1/3 cup of warm water until smooth and creamy.
  5. Grab four bowls and place half a cup of cooked rice in each one. Divide the roasted cauliflower and crispy chickpeas evenly over the rice. Add sliced cucumbers or cherry tomatoes as toppings if you'd like. Finally, drizzle that heavenly Green Tahini Sauce over everything!

Nutrition

Find it online: https://foodiehometips.com/cauliflower-shawarma-bowls/