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Cauliflower Shawarma Bowls

Delicious Cauliflower Shawarma Bowls You'll Crave Again and Again

These Cauliflower Shawarma Bowls are a flavorful, vegan, and gluten-free meal perfect for any night.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shawarma Spice Blend
  • 2 tablespoons Curry Powder Opt for a good-quality blend.
  • 1 tablespoon Paprika Choose sweet or smoked based on your preference.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
For the Roasted Vegetables
  • 1 head Cauliflower Substitute with seasonal vegetables if desired.
  • 1 can Chickpeas Ensure they are dried well before roasting.
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with other oils.
For Serving
  • 2 cups Basmati Rice Can swap for quinoa or your preferred grain.
  • 1 cup Cucumber Diced, optional toppings.
  • 1 cup Cherry Tomatoes Halved, optional toppings.
  • 1/4 cup Fresh Cilantro Chopped, for garnish.
  • 1/4 cup Fresh Parsley Chopped, for garnish.
For the Green Tahini Sauce
  • 1/2 cup Tahini Can be swapped with sunflower seed butter.
  • 2 tablespoons Fresh Lemon Juice Fresh is recommended.
  • 2 cloves Minced Garlic Use fresh for maximum impact.

Equipment

  • Baking Sheet
  • blender
  • Mixing Bowl
  • Oven

Method
 

Preparation Steps
  1. Combine curry powder, paprika, ground cumin, kosher salt, and black pepper in a small bowl and mix well to create the shawarma spice blend.
  2. Preheat your oven to 425°F (220°C). Toss cauliflower with olive oil and half of the spice blend. Place on a baking sheet.
  3. Toss chickpeas with olive oil and remaining spice blend. Spread on a separate baking sheet.
  4. Roast both sheets for 30-40 minutes until cauliflower is charred and tender, and chickpeas are golden and crispy.
  5. While roasting, blend tahini, fresh herbs, minced garlic, lemon juice, and a pinch of salt, adding warm water until desired consistency.
  6. Assemble the bowls starting with basmati rice, followed by roasted cauliflower and chickpeas. Top with cucumber, cherry tomatoes, and drizzle with Green Tahini Sauce.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

For best results, dry chickpeas thoroughly and avoid overcrowding baking sheets. Make tahini sauce ahead to save time.

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