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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls
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Cauliflower Shawarma Bowls are a vibrant and satisfying meal that brings together the delightful flavors of roasted cauliflower, crispy chickpeas, and a creamy Green Tahini Sauce. This wholesome dish is perfect for busy weeknights or meal prep, offering a healthy, plant-based option that doesn’t skimp on flavor. With its aromatic spices and fresh ingredients, this bowl is not only visually appealing but also packed with nutrients. Customize it with your favorite toppings or grains to create a dish that suits your taste. Enjoy a burst of Mediterranean-inspired goodness in every bite!

Ingredients

Scale
  • 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 (or grain of choice)
  • 2 cups 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. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
  3. Spread cauliflower florets on one baking sheet and chickpeas on another.
  4. Drizzle cauliflower with 2 Tbsp of olive oil; toss to coat evenly.
  5. Toss chickpeas with remaining 1 Tbsp olive oil and sprinkle with 1 Tbsp spice mixture to coat well.
  6. Sprinkle remaining spice mixture over cauliflower; toss again.
  7. Bake both sheets in the preheated oven for 30 minutes, shaking the pan of chickpeas and tossing cauliflower after 15 minutes.
  8. Remove chickpeas from the oven when done and let them cool slightly. Allow cauliflower to roast for an additional 5–10 minutes until lightly charred.
  9. In a blender or mini food processor, combine cilantro leaves, parsley leaves, tahini, lemon juice, garlic, ground cumin, kosher salt, and black pepper. Gradually stream in 1/3 cup warm water while blending until smooth.
  10. Place 1/2 cup cooked rice in four bowls. Divide roasted cauliflower and chickpeas evenly over each bowl.
  11. Add optional cucumber slices and/or cherry tomatoes if desired. Drizzle with Green Tahini Sauce before serving.

Nutrition

Find it online: https://cookingwithallison.com/cauliflower-shawarma-bowls/