Description
These Cauliflower Shawarma Bowls are a delicious, plant-based meal featuring spiced roasted cauliflower, crispy chickpeas, basmati rice, and a creamy green tahini sauce. Packed with flavor, fiber, and protein, this dish is perfect for meal prep or a nourishing weeknight dinner.
Ingredients
Scale
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For the Cauliflower & Chickpeas:
- 1 large cauliflower, chopped into florets
- 1 can (15 oz) chickpeas, rinsed and dried
- 3 tbsp olive oil
- 1 tbsp curry powder
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
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For the Green Tahini Sauce:
- ¼ cup tahini
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 2 tbsp lemon juice
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp cumin
- ⅓ cup warm water (adjust for consistency)
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For Serving:
- 2 cups cooked basmati rice
- ½ cucumber, sliced
- ½ cup cherry tomatoes, halved
- 1 avocado, sliced (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Mix the spices in a small bowl.
- Season the cauliflower: Toss the florets with 2 tbsp olive oil and half the spice blend. Spread on one baking sheet.
- Season the chickpeas: Toss with 1 tbsp olive oil and the remaining spice blend. Spread on the second baking sheet.
- Roast: Bake chickpeas for 30 minutes and cauliflower for 40 minutes, flipping halfway through.
- Make the sauce: Blend tahini, parsley, cilantro, lemon juice, garlic, salt, cumin, and warm water until smooth.
- Assemble bowls: Add rice, top with roasted cauliflower and chickpeas, drizzle with tahini sauce, and garnish with cucumber, tomatoes, and avocado.
Notes
- For extra crispiness, roast at 450°F (230°C) for the last 5 minutes.
- Swap the rice for quinoa or cauliflower rice for a different texture.
- Store leftovers separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern