Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are a delightful blend of flavors and textures that make for a satisfying vegan meal. Perfect for busy weeknights or meal prep, these bowls feature roasted cauliflower and crispy chickpeas paired with a creamy Green Tahini Sauce. Whether you’re hosting a gathering or enjoying a cozy dinner at home, these bowls will impress everyone at the table.
Why You’ll Love This Recipe
- Easy to Prepare: This recipe requires minimal hands-on time, making it perfect for busy schedules.
- Flavor-Packed: The combination of spices and tahini sauce creates a rich, savory profile that’s sure to please.
- Versatile Meal: Customize your bowls with your favorite grains and toppings for endless variations.
- Nutritious Ingredients: Packed with vegetables and plant-based protein, this dish supports a healthy lifestyle.
- Vegan and Gluten-Free: Enjoy the goodness without worrying about dietary restrictions.
Tools and Preparation
To make your cooking experience smooth, gather the necessary tools before you start. Having everything ready can help streamline the process.
Essential Tools and Equipment
- Baking sheets
- Mixing bowls
- Blender or mini food processor
- Measuring spoons
- Knife and cutting board
Importance of Each Tool
- Baking sheets: Essential for roasting the cauliflower and chickpeas evenly.
- Blender or mini food processor: Makes whipping up the Green Tahini Sauce quick and easy, ensuring a smooth consistency.
Ingredients
For these delicious Cauliflower Shawarma Bowls, you’ll need:
Spices & Seasonings
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For Roasting
- 3 Tbsp. extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
For Serving
- 2 cups cooked white basmati rice (or grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber, halved cherry tomatoes
Green Tahini Sauce Ingredients
- 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
How to Make Cauliflower Shawarma Bowls
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help achieve perfectly roasted vegetables.
Step 2: Prepare the Spice Mixture
In a mixing bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper.
Step 3: Roast the Cauliflower and Chickpeas
- Spread the chopped cauliflower on one baking sheet.
- Place the rinsed chickpeas on another baking sheet (or combine them if there’s space).
- Toss the cauliflower with 2 tablespoons of olive oil.
- Drizzle the remaining tablespoon of olive oil over the chickpeas.
- Sprinkle 1 tablespoon of spice mixture over chickpeas; toss to coat evenly.
- Use the remaining spice mixture on the cauliflower; toss to coat well.
- Place both baking sheets in the oven for 30 minutes.
- At the 15-minute mark, shake the pan with chickpeas and toss the cauliflower for even cooking.
- Remove chickpeas once golden brown; let cauliflower roast an additional 5 to 10 minutes until lightly charred.
Step 4: Make Green Tahini Sauce
In a blender or mini food processor:
– Combine cilantro leaves, parsley leaves, tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper.
– With motor running, gradually add in 1/3 cup warm water until you achieve a smooth consistency.
Step 5: Assemble Your Bowls
For each bowl:
– Place 1/2 cup cooked rice as a base.
– Divide roasted cauliflower and chickpeas evenly among four bowls.
– Add optional toppings such as cucumber slices or cherry tomatoes if desired.
– Drizzle generously with Green Tahini Sauce before serving.
Enjoy your flavorful Cauliflower Shawarma Bowls!
How to Serve Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are versatile and can be enjoyed in a variety of ways. Here are some serving suggestions to elevate your meal experience.
With Fresh Vegetables
- Cucumber Slices: Thinly sliced English or Persian cucumbers add a refreshing crunch.
- Cherry Tomatoes: Halved cherry tomatoes provide a burst of sweetness and color.
As a Meal Prep Option
- Pack for Lunch: These bowls store well in the fridge, making them perfect for quick lunches throughout the week.
- Customize Portions: Divide ingredients into containers for easy grab-and-go meals.
Drizzled with Extra Sauce
- Green Tahini Sauce: A generous drizzle enhances flavors and adds creaminess.
- Spicy Harissa: For those who enjoy heat, a swirl of harissa can spice things up.
Garnished with Herbs
- Fresh Cilantro: Chopped cilantro adds brightness and freshness to each bite.
- Parsley Sprinkles: A sprinkle of parsley complements the dish visually and flavor-wise.
How to Perfect Cauliflower Shawarma Bowls
To create the best Cauliflower Shawarma Bowls, consider these tips that will enhance flavor and presentation.
- Use Fresh Spices: Fresh spices have more flavor than older ones. Ensure your spices are recent for optimal taste.
- Roast Until Charred: Roasting cauliflower until lightly charred adds depth and enhances its natural sweetness.
- Adjust Consistency of Sauce: If your Green Tahini Sauce is too thick, add warm water gradually until you reach your desired consistency.
- Mix Up Your Grains: While white basmati rice works well, try quinoa or farro for added texture and nutrients.
Best Side Dishes for Cauliflower Shawarma Bowls
Pairing side dishes with your Cauliflower Shawarma Bowls can create a well-rounded meal. Here are some delightful options.
- Hummus: Creamy chickpea dip that complements the flavors beautifully; serve with pita chips or veggie sticks.
- Tabbouleh Salad: A refreshing mix of parsley, mint, tomatoes, and bulgur that brings brightness to the table.
- Roasted Vegetables: Seasonal roasted vegetables add color and variety; season with olive oil and herbs for extra flavor.
- Pita Bread: Warm pita bread is perfect for scooping up all the delicious components of your bowls.
- Olives: A small bowl of marinated olives adds a salty bite that contrasts nicely with the sweetness of roasted cauliflower.
- Lentil Soup: A warm lentil soup provides protein and pairs well with the spices in the shawarma bowls.
Common Mistakes to Avoid
When making Cauliflower Shawarma Bowls, it’s easy to overlook some details. Here are common mistakes and how to avoid them.
- Skipping the spice mix: This dish relies heavily on the spices for flavor. Be sure to coat both the cauliflower and chickpeas thoroughly with the spice mixture.
- Not preheating the oven: A hot oven is crucial for achieving crispy textures. Always preheat your oven to 425°F before roasting.
- Overcrowding the baking sheet: If you cram too much onto one pan, the ingredients will steam instead of roast. Use separate sheets or ensure ample space for air circulation.
- Neglecting to shake the chickpeas: During roasting, shake or toss the chickpeas halfway through. This ensures they become evenly crispy and don’t burn.
- Ignoring topping options: Fresh toppings enhance flavor and texture. Don’t skip the optional cucumbers or cherry tomatoes; they add a refreshing crunch.
- Forgetting about meal prep: These bowls are perfect for meal prep! Make extra for quick lunches throughout the week.
Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers.
- Keep in the fridge for up to 4 days.
Freezing Cauliflower Shawarma Bowls
- Freeze in freezer-safe containers.
- Good for up to 3 months; label with dates.
Reheating Cauliflower Shawarma Bowls
- Oven: Preheat to 350°F and bake for about 10-15 minutes until heated through.
- Microwave: Heat in short bursts of 1 minute, stirring between, until warm.
- Stovetop: Place in a skillet over medium heat, stirring occasionally until warmed.
Frequently Asked Questions
Here are some common questions about Cauliflower Shawarma Bowls that might help you as you prepare this dish.
Can I make Cauliflower Shawarma Bowls ahead of time?
Yes! You can roast the cauliflower and chickpeas ahead of time and store them separately from the rice. Assemble just before serving.
What can I substitute for tahini in Green Tahini Sauce?
You can use sunflower seed butter or almond butter as a substitute if you’re looking for a nut-free option.
Are Cauliflower Shawarma Bowls gluten-free?
Absolutely! This recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.
How can I customize my Cauliflower Shawarma Bowls?
Feel free to add grilled vegetables, different grains like quinoa, or your favorite sauces to personalize your bowls.
What should I serve with Cauliflower Shawarma Bowls?
These bowls pair well with a simple side salad or pita bread for a more filling meal.
Final Thoughts
Cauliflower Shawarma Bowls are not only delicious but also versatile. You can customize them with various toppings and sides to suit your taste. Whether it’s a cozy dinner at home or a quick lunch on-the-go, these bowls offer satisfying flavors that everyone will love!
Cauliflower Shawarma Bowls
- Total Time: 45 minutes
- Yield: Serves 4
Description
Cauliflower Shawarma Bowls are a delicious and satisfying vegan meal that effortlessly combines the rich, aromatic flavors of roasted cauliflower and crispy chickpeas with a creamy Green Tahini Sauce. Perfect for busy weeknights or meal prepping, these bowls are customizable to suit your taste preferences. Top them with fresh veggies and herbs for extra crunch and flavor. Ideal for both casual dinners and gatherings, these vibrant bowls are sure to impress everyone at your table.
Ingredients
- 1 large head cauliflower
- 1 (15-oz.) can chickpeas
- 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 (or grain of choice)
- 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
- Optional toppings: thinly sliced English or Persian cucumber, halved cherry tomatoes
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the spice mixture by combining curry powder, paprika, ground cumin, kosher salt, and black pepper in a bowl.
- On separate baking sheets, toss cauliflower with 2 tablespoons olive oil and coat chickpeas with remaining olive oil and 1 tablespoon of spice mix. Roast both for 30 minutes.
- While roasting, blend cilantro, parsley, tahini, lemon juice, garlic, ground cumin, kosher salt, black pepper, and warm water to make the Green Tahini Sauce.
- Assemble each bowl with 1/2 cup cooked rice as a base topped with roasted cauliflower and chickpeas. Drizzle with sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 560
- Sugar: 7g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
