Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
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

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

Scale

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

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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