Description

Cauliflower Shawarma Bowls are a vibrant and nutritious meal that combines roasted cauliflower, crispy chickpeas, and a creamy Green Tahini Sauce. This dish is perfect for those looking for a healthy, vegan option that doesn’t compromise on flavor. The unique blend of spices creates an exciting taste experience, making it ideal for meal prep or a quick weeknight dinner. Customize these bowls with your favorite toppings for an extra burst of freshness and satisfaction.

Ingredients

Scale

1 large head cauliflower, chopped into florets
1 (15-oz.) can chickpeas, rinsed and drained
2 cups cooked white basmati rice (or grain of choice)
1/4 cup tahini
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
1 Tbsp. curry powder
2 tsp. paprika
1 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. black pepper
Thinly sliced English or Persian cucumber (optional)
Halved cherry tomatoes (optional)
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
Olive oil for tossing

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Instructions

Preheat your oven to 425°F (220°C).
In a bowl, mix curry powder, paprika, cumin, salt, and pepper.
Toss cauliflower florets with olive oil and half of the spice mix; spread on a baking sheet.
Toss chickpeas with olive oil and the remaining spice mix; spread on another baking sheet.
Roast both sheets in the oven for 30 minutes, shaking halfway through.
While roasting, blend tahini, lemon juice, garlic, cumin, salt, pepper, and warm water until smooth.
Serve by layering rice in bowls topped with roasted vegetables, optional toppings (like cucumbers or cherry tomatoes), and drizzle with Green Tahini Sauce.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 490
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg