Description
These Cauliflower Shawarma Bowls offer a flavorful and vibrant meal featuring spiced roasted cauliflower and chickpeas served over basmati rice, topped with a creamy green tahini sauce and fresh vegetables. Perfect for a healthy, plant-based lunch or dinner, this recipe combines Middle Eastern-inspired spices with wholesome ingredients for a satisfying and nutritious bowl.
Ingredients
Scale
Spiced Vegetables
- 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
Bowl Base
- 2 cups cooked white basmati rice (or grain of choice)
Fresh Garnishes
- Thinly sliced English or Persian cucumber
- Halved cherry tomatoes
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
Green Tahini Sauce
- 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 ensure it is hot and ready for roasting the cauliflower and chickpeas thoroughly.
- Mix the spices: In a large bowl, combine the curry powder, paprika, ground cumin, kosher salt, black pepper, and extra-virgin olive oil to create the shawarma spice blend that will coat the veggies.
- Coat cauliflower and chickpeas: Add the chopped cauliflower florets and chickpeas to the bowl and toss them thoroughly until they are evenly coated with the spice and oil mixture for bold flavor in every bite.
- Roast the vegetables: Spread the spiced cauliflower and chickpeas out in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred, creating a perfect texture and smoky taste.
- Prepare green tahini sauce: While the vegetables roast, combine cilantro, parsley, tahini, fresh lemon juice, minced garlic, cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time to achieve a pourable consistency for drizzling.
- Assemble the bowls: Divide the cooked basmati rice evenly among four bowls, then top each with the roasted cauliflower and chickpeas. Drizzle generously with the green tahini sauce and garnish with optional thinly sliced cucumbers and halved cherry tomatoes for freshness and crunch.
- Serve: Enjoy these vibrant bowls warm or at room temperature for a delicious, healthy meal that balances hearty roasted veggies with creamy, herby sauce and fresh accents.
Notes
- For a gluten-free option, ensure the spice blends and tahini are certified gluten-free.
- Use any grain of choice instead of basmati rice, such as quinoa or brown rice, to vary the base.
- You can prepare the green tahini sauce a day ahead and refrigerate to save time.
- Add extra heat by including a pinch of cayenne pepper to the spice mix if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
