Cauliflower Shawarma Bowls
Flavorful roasted cauliflower and chickpeas with shawarma spices, served over rice with a creamy green tahini sauce.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
1 large head cauliflower, chopped into florets
1 (15-oz.) can chickpeas, rinsed and drained
3 Tbsp. extra-virgin olive oil
1 Tbsp. curry powder
2 tsp. paprika
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. black pepper
2 cups cooked white basmati rice
For Sauce: 1/4 cup tahini, 2 Tbsp. lemon juice, 1/2 tsp. minced garlic, 1/4 tsp. cumin, 1/4 tsp. each salt & pepper, 1/3 cup warm water
Toppings: Fresh cilantro, parsley, cucumber, cherry tomatoes (optional)
Instructions
- Preheat oven to 425°F. Mix curry powder, paprika, cumin, salt, and pepper.
- On baking sheets, toss cauliflower with 2 Tbsp oil and chickpeas with 1 Tbsp oil. Sprinkle spices over each, coating evenly.
- Roast for 30 min, shaking pans halfway. Remove chickpeas at 30 min; roast cauliflower 5-10 min more until charred.
- Blend tahini, lemon juice, garlic, cumin, salt, pepper. Stream in warm water until smooth.
- Divide rice among 4 bowls. Top with roasted veggies, optional toppings, and drizzle with sauce. Garnish with herbs.
Notes
- For crispier chickpeas, ensure they are very dry before roasting.
- Sauce can be made ahead; thin with warm water if it thickens.
- Sub rice with quinoa, couscous, or greens for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 402 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/cauliflower-shawarma-bowls/