Description
Delicious and wholesome Cauliflower Shawarma Bowls featuring roasted spiced cauliflower and chickpeas, served over fragrant basmati rice with a creamy green tahini sauce. This vibrant, plant-based meal is packed with Middle Eastern flavors and fresh herbs, perfect for a nutritious lunch or dinner.
Ingredients
Scale
Spiced Vegetables and Chickpeas
- 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
Base and Garnishes
- 2 cups cooked white basmati rice (or grain of choice)
- Thinly sliced English or Persian cucumber (optional)
- Halved cherry tomatoes (optional)
Green Tahini Sauce
- 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
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the cauliflower and chickpeas.
- Mix the spices and oil: In a large bowl, combine the curry powder, paprika, ground cumin, kosher salt, black pepper, and extra-virgin olive oil to create a flavorful spice mixture.
- Coat cauliflower and chickpeas: Add the cauliflower florets and chickpeas to the bowl with the spice mixture and toss thoroughly to ensure even coating on all pieces.
- Roast the vegetables: Spread the coated cauliflower and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred for maximum flavor.
- Prepare the green tahini sauce: While the vegetables roast, place cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time until the sauce reaches your desired consistency.
- Assemble the bowls: Divide the cooked basmati rice evenly among four bowls. Top with the warm roasted cauliflower and chickpeas, then drizzle generously with the green tahini sauce. Garnish with thinly sliced cucumber and halved cherry tomatoes if desired.
- Serve: Enjoy your Cauliflower Shawarma Bowls warm or at room temperature for a delightful and healthy meal.
Notes
- You can use any grain of your choice instead of basmati rice, such as quinoa or couscous.
- Adjust the spiciness by modifying the amount of curry powder and paprika according to your taste preferences.
- The green tahini sauce can be prepared a day ahead and stored in the refrigerator for convenience.
- For added protein, consider topping the bowls with grilled chicken or baked tofu if not strictly vegetarian.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
