Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe

Introduction

Cauliflower Shawarma Bowls offer a flavorful and wholesome meal that’s easy to prepare and packed with Middle Eastern-inspired spices. With roasted cauliflower, crispy chickpeas, and a zesty green tahini sauce, these bowls are perfect for a satisfying lunch or dinner.

Ingredients

• 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 (substitute 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. Step 1: Preheat your oven to 425°F (220°C). In a small bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper to create the spice mix.
2. Step 2: Spread the cauliflower florets and chickpeas on two separate rimmed baking sheets, or use one large baking sheet if space allows. Toss the cauliflower with 2 tablespoons of olive oil and the chickpeas with the remaining 1 tablespoon. Sprinkle 1 tablespoon of the spice mixture over the chickpeas and toss to coat evenly. Then sprinkle the remaining spice mix over the cauliflower and toss well.
3. Step 3: Place both baking sheets in the oven and set a timer for 30 minutes. After 15 minutes, shake the chickpeas tray and toss the cauliflower to ensure even roasting. Remove the chickpeas when the timer goes off. Continue roasting the cauliflower for another 5 to 10 minutes until the tips are lightly charred.
4. Step 4: While the vegetables roast, prepare the green tahini sauce. Combine cilantro, parsley, tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper in a blender or mini food processor. With the motor running, gradually stream in 1/3 cup of warm water until the sauce is smooth and creamy.
5. Step 5: To assemble the bowls, divide 1/2 cup cooked rice into four serving bowls. Evenly distribute the roasted cauliflower and chickpeas over the rice. Add optional cucumber slices and cherry tomatoes if using. Drizzle the green tahini sauce generously over each bowl and serve immediately.

Tips & Variations

• For extra crunch, roast the chickpeas until they are crisp but not burnt. You can also swap basmati rice for quinoa or couscous if preferred.
• Add a dollop of Greek yogurt or a squeeze of fresh lemon juice for extra brightness.
• Use store-bought shawarma spice blend if you want to simplify the seasoning step.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted cauliflower and chickpeas in the oven or on the stovetop to maintain their texture. The green tahini sauce is best served fresh but can be kept refrigerated for up to 2 days; stir well before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients and no animal products.

How do I prevent the chickpeas from becoming soggy?

Be sure to pat the chickpeas dry before roasting and avoid overcrowding the baking sheet to allow proper air circulation, which helps them crisp up nicely.

Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe

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★★★★★

4.8 from 121 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These Cauliflower Shawarma Bowls are a flavorful, plant-based meal featuring roasted spiced cauliflower and chickpeas served over fluffy basmati rice. Finished with a vibrant green tahini sauce and fresh vegetable toppings, this dish offers a delicious Middle Eastern-inspired bowl that’s perfect for a wholesome lunch or dinner.

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Ingredients

Scale 1x2x3x

Spice Blend

• 1 Tbsp. curry powder
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Roasted Vegetables

• 3 Tbsp. extra-virgin olive oil
• 1 large head cauliflower, chopped into florets
• 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry

Base

• 2 cups cooked white basmati rice (substitute with grain of choice)

Optional Toppings

• Thinly sliced English or Persian cucumber
• Halved cherry tomatoes

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
• 1/3 cup warm water (gradually added to blend)

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Instructions

1. Preheat Oven: Set your oven to 425°F to get it hot enough for roasting the cauliflower and chickpeas perfectly.
2. Mix Spices & Toss Veggies: In a bowl, combine curry powder, paprika, cumin, kosher salt, and black pepper. Arrange cauliflower florets and chickpeas separately on rimmed baking sheets. Toss cauliflower with 2 Tbsp. olive oil and chickpeas with the remaining 1 Tbsp. oil. Sprinkle 1 Tbsp. of the spice mix over chickpeas and toss to coat; sprinkle remaining spices over cauliflower and toss well.
3. Roast Vegetables: Place both baking sheets in the oven. Roast for 30 minutes total, shaking the chickpeas pan and tossing the cauliflower after 15 minutes. Remove chickpeas when time is up, but let cauliflower roast an additional 5–10 minutes until florets develop a light char on the edges.
4. Prepare Green Tahini Sauce: While the veggies roast, combine cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper in a blender or mini food processor. With the motor running, slowly stream in warm water until the sauce is smooth and pourable.
5. Assemble Bowls: In four bowls, place 1/2 cup cooked basmati rice each. Evenly distribute roasted cauliflower and chickpeas over the rice. Add optional cucumber slices and/or cherry tomatoes if desired. Drizzle each bowl generously with the green tahini sauce and serve immediately.

Notes

• You can substitute basmati rice with quinoa, couscous, or any grain of choice for variation.
• For extra protein, consider adding grilled chicken or tofu.
• The green tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
• Adjust the spice levels by adding cayenne or chili powder if you prefer more heat.
• Leftover roasted cauliflower and chickpeas can be refrigerated for up to 3 days and reheated.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Middle Eastern

Keywords: Cauliflower Shawarma, Shawarma Bowls, Roasted Cauliflower, Chickpea Recipe, Middle Eastern, Vegetarian Bowl, Healthy Dinner, Tahini Sauce