Cauliflower Shawarma Bowls
A vibrant and delicious meal that combines roasted cauliflower and chickpeas with spices, served over fluffy rice and topped with fresh vegetables and a creamy tahini sauce.
Ingredients
For the main dish
- 1 large head cauliflower, chopped into florets
- 1 15-oz can chickpeas, rinsed, drained, and patted dry
- 2 cups cooked white basmati rice or substitute your grain of choice
- 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
For optional toppings
- 1 medium English or Persian cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
For the 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
Preparation
- In a large bowl, combine the cauliflower florets and chickpeas with olive oil, curry powder, paprika, cumin, salt, and pepper. Toss until well-coated.
Roasting
- Spread the seasoned cauliflower and chickpeas on a baking sheet in a single layer. Roast in a preheated oven at 425°F (220°C) for about 25–30 minutes, or until the vegetables are tender and golden brown.
Cooking the Base
- While the cauliflower and chickpeas roast, cook your rice (or chosen grain) according to package instructions. You want it light and fluffy.
Making the Tahini Sauce
- In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, cumin, salt, and pepper until smooth. If the sauce is too thick, add a little water until you reach your desired consistency.
Assembly
- Start with a base of rice or grain. Top it with the roasted cauliflower and chickpeas, and sprinkle on your fresh vegetables and herbs. Drizzle tahini sauce over the top and enjoy!
Notes
Make it a meal prep star by cooking a large batch of cauliflower and chickpeas and portioning them into individual containers for easy reheating. Swap in other vegetables like roasted carrots or zucchini for variation. Adjust spice levels by adding harissa or cayenne pepper if desired.