Go Back
–+ servings
Cauliflower Shawarma Bowls

Savory Cauliflower Shawarma Bowls for a Delightful Feast

Enjoy Cauliflower Shawarma Bowls filled with crispy chickpeas and vibrant Green Tahini Sauce for a delightful, vegan, and gluten-free meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons Curry Powder Adds warmth and depth; substitute with garam masala for a different flavor profile.
  • 2 teaspoons Paprika Provides smokiness and color; use smoked paprika for an extra kick.
  • 1 teaspoon Ground Cumin Offers a warm aroma and enhances the shawarma flavor.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust to taste.
  • 1 teaspoon Black Pepper Adds mild heat; freshly ground black pepper is recommended for better flavor.
  • 4 tablespoons Olive Oil Used for roasting and enhancing taste; can substitute with avocado oil for a higher smoke point.
  • 1 large Cauliflower The main vegetable providing structure; substitute with broccoli for a different base.
  • 1 can Chickpeas Adds protein and texture; use any other bean for variety, such as black beans.
For the Bowl Base
  • 1 cup Basmati Rice Base for the bowl, offers fluffiness; quinoa or couscous can be used as alternatives.
For the Optional Toppings
  • 1 cup Cucumber Adds crunch and freshness; any salad cucumber variant works.
  • 1 cup Cherry Tomatoes Provides sweetness and color; substitute with diced bell peppers if unavailable.
  • 1 cup Cilantro and Parsley Fresh herbs for the sauce, enhancing flavor; substitute with dill or green onions as desired.
For the Green Tahini Sauce
  • 1/2 cup Tahini Adds creaminess and nutty flavor for the sauce; sunflower seed butter can be used as an alternative.
  • 2 tablespoons Lemon Juice Offers acidity, balancing flavors; lime juice is a suitable substitute.
  • 2 cloves Garlic For pungency and depth in sauce; use garlic powder for a milder flavor.

Equipment

  • oven
  • baking sheets
  • blender
  • Medium Bowl
  • Large Bowl
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your baking sheets by lining them with parchment paper or lightly greasing them.
  2. Combine your curry powder, paprika, ground cumin, kosher salt, and freshly ground black pepper in a medium bowl.
  3. Cut the cauliflower into bite-sized florets and toss with 2 tablespoons of olive oil and half of your spice mixture.
  4. Rinse and drain your chickpeas, pat them dry, and toss with remaining olive oil and spice mixture.
  5. Roast the vegetables for 35-40 minutes for the cauliflower and about 30 minutes for the chickpeas, tossing each halfway through.
  6. In a blender, combine fresh cilantro, parsley, tahini, lemon juice, garlic, ground cumin, a pinch of salt, and warm water. Blend until smooth.
  7. Assemble the bowls by starting with ½ cup of cooked basmati rice, topped with crispy chickpeas and roasted cauliflower. Add optional toppings and drizzle with Green Tahini Sauce.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 10IUVitamin C: 80mgCalcium: 15mgIron: 20mg

Notes

Store components separately to maintain freshness. Prepare sauce right before serving for best flavor and texture.

Tried this recipe?

Let us know how it was!