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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Set your oven to 425°F to get it hot enough for roasting the cauliflower and chickpeas perfectly.
- 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.
- 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.
- 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.
- 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
