If you are searching for a vibrant and healthy dish that bursts with Middle Eastern-inspired flavors, look no further than this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe. It brings together the smoky warmth of roasted cauliflower and chickpeas tossed in aromatic spices, perfectly balanced by a bright, herbaceous green tahini sauce. Loaded with fresh herbs, crisp veggies, and fluffy basmati rice, this bowl is both satisfying and nourishing, making it an absolute favorite for cozy dinners or meal prepping throughout the week.
Ingredients You’ll Need
Every ingredient in this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe has a role to play—whether it’s to build layers of flavor, add texture, or bring a splash of color to the plate. These simple but essential components are easy to find and combine to create a dish that tastes much more complex than it looks.
- Curry powder: Provides a warm, earthy base flavor that complements the veggies beautifully.
- Paprika: Adds a subtle smoky sweetness and gorgeous color to the roasted cauliflower.
- Ground cumin: Infuses the dish with its signature Middle Eastern aroma and depth.
- Kosher salt: Enhances all the flavors without overpowering.
- Black pepper: Gives a gentle bite and rounds out the seasoning.
- Extra-virgin olive oil: Helps to coat the cauliflower and chickpeas, aiding in roasting and flavor absorption.
- Cauliflower florets: The hearty, nutritious star of the bowl that soaks up all the spices as it roasts.
- Chickpeas: Add protein and a tender bite, balancing the textures nicely.
- Cooked white basmati rice: Provides a fluffy, aromatic foundation for the bowls (feel free to swap grains if you prefer).
- English or Persian cucumber: Brings a refreshing crunch with natural sweetness.
- Cherry tomatoes: Juicy bursts of flavor that brighten the bowl.
- Fresh cilantro leaves: An herbaceous, citrusy note that’s essential for the green tahini sauce’s vibrancy.
- Fresh parsley leaves: Adds freshness and a mild peppery undertone to the sauce.
- Tahini (sesame seed paste): Creamy, nutty base for the green tahini sauce that ties all the flavors together.
- Fresh lemon juice: Provides acidity to balance the rich tahini and spices.
- Minced fresh garlic: Packs a punch of pungent, savory flavor in the sauce.
How to Make Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Step 1: Preheat and Prep
Start by heating your oven to 425°F (220°C). This high heat is essential for roasting the cauliflower perfectly so it becomes tender with a slight char that adds incredible flavor. Meanwhile, gather your spices and olive oil to prepare the shawarma seasoning blend.
Step 2: Create the Shawarma Spice Mix
In a large mixing bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper with the olive oil. This vibrant spice mix will coat the cauliflower and chickpeas, infusing them with those signature shawarma flavors.
Step 3: Toss Cauliflower and Chickpeas
Add the chopped cauliflower florets and the rinsed, dried chickpeas to the bowl. Toss everything together until each piece is fully coated with that fragrant spice oil mixture—this ensures every bite bursts with flavor.
Step 4: Roast Until Perfectly Tender
Spread the cauliflower and chickpeas out evenly on a baking sheet in a single layer. Roast them in the oven for 25 to 30 minutes, stirring halfway through. You want the cauliflower to be tender and slightly caramelized on edges, which adds such a rich, complex taste and texture to the bowl.
Step 5: Blend the Green Tahini Sauce
While your veggies roast, prepare the luscious green tahini sauce. In a blender or food processor, combine fresh cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth, adding water one tablespoon at a time to reach the perfect creamy consistency. This sauce is a true gamechanger, adding brightness and creaminess to balance the warm spices.
Step 6: Assemble Your Bowls
Divide the cooked basmati rice among the serving bowls. Top generously with the roasted cauliflower and chickpeas. Drizzle over the vibrant green tahini sauce and add slices of cucumber and halved cherry tomatoes for freshness and crunch. This assembly is as joyful as it is beautiful!
Step 7: Serve Warm or Room Temperature
This dish is wonderfully versatile. Serve the bowls warm right out of the oven, or if you prefer, enjoy them at room temperature. Both ways allow the flavors to shine and will surely satisfy.
How to Serve Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Garnishes
Adding garnishes like fresh mint leaves, a few toasted pine nuts, or a sprinkle of sumac can elevate your Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe. They bring extra texture and a pop of color that make the dish feel even more special and festive.
Side Dishes
Serve alongside a crisp greens salad with a simple lemon vinaigrette or warm pita bread to scoop up every bit of the delicious bowl. A side of pickled vegetables would also add a pleasing tang and crunch that complement the flavors beautifully.
Creative Ways to Present
For a fun twist, try layering the ingredients in mason jars for portable lunches or serve everything family-style on a large platter where everyone can build their own bowls. Using colorful bowls enhances the visual appeal, making your meal as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Your leftover Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe can be stored in airtight containers in the fridge for up to 3 days. To keep the ingredients fresh, it’s best to store the tahini sauce separately from the rice and roasted veggies.
Freezing
While it’s possible to freeze the roasted cauliflower and chickpeas, it’s recommended to freeze them without the tahini sauce for best texture retention. When thawed, reheat gently before adding freshly blended green tahini sauce for the freshest taste.
Reheating
Reheat the roasted veggies and chickpeas in the oven or microwave until warmed through, then drizzle with your fresh green tahini sauce. The rice can be reheated similarly or enjoyed cold if you prefer a lighter bite when reheating is not possible.
FAQs
Can I use other grains besides basmati rice for this recipe?
Absolutely! Quinoa, couscous, or even cauliflower rice all work wonderfully to customize the bowl to your preference or dietary needs.
Is the green tahini sauce vegan and dairy-free?
Yes, the sauce is entirely plant-based, made from tahini, herbs, and spices without any dairy or animal products involved.
How spicy is this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe?
The recipe has a gentle warmth from the curry powder and black pepper but isn’t overly spicy. You can easily adjust the spice level by adding chili flakes or hot sauce if you desire more heat.
Can I prepare the green tahini sauce in advance?
Definitely! The sauce can be made up to two days ahead and stored in the fridge. Just give it a good stir before serving as it may thicken upon chilling.
What if I’m not a fan of cilantro?
No worries—swap the cilantro for more parsley or fresh basil for a different but just as fresh and vibrant flavor in your green tahini sauce.
Final Thoughts
This Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe is an absolute joy to make and eat. It offers vibrant colors, a well-rounded flavor profile, and wholesome ingredients that make every bite special. Whether you’re cooking for yourself, your family, or entertaining guests, it’s a recipe that will quickly become a beloved staple. I encourage you to try it soon—your taste buds will thank you!
Print
Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This vibrant Cauliflower Shawarma Bowl features spiced roasted cauliflower and chickpeas served over fluffy basmati rice, topped with a fresh and creamy green tahini sauce, and garnished with crisp cucumbers and juicy cherry tomatoes. Perfect for a flavorful, wholesome plant-based meal that’s easy to prepare and packed with Middle Eastern-inspired spices.
Ingredients
Spice Mix and Vegetables
- 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
- 1 large head cauliflower, chopped into florets
- 1 (15-oz) can chickpeas, rinsed, drained, and patted dry
Base and Garnishes
- 2 cups cooked white basmati rice (or grain of choice)
- Thinly sliced English or Persian cucumber
- Halved cherry tomatoes
Green Tahini Sauce
- 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 kosher salt
- 1/4 tsp black pepper
- Water, as needed to adjust consistency
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the cauliflower and chickpeas to a perfect tender and slightly charred texture.
- Mix Spices and Oil: In a large bowl, combine curry powder, paprika, ground cumin, kosher salt, black pepper, and olive oil to create a flavorful spice mixture that will coat the vegetables evenly.
- Coat Vegetables: Add the chopped cauliflower florets and drained chickpeas into the bowl with the spice mixture. Toss thoroughly to make sure every piece is well coated with the seasoning.
- Roast Vegetables: Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet. Roast them in the preheated oven for 25 to 30 minutes, stirring halfway through cooking, until the cauliflower is tender and has developed some charred edges for depth of flavor.
- Prepare Green Tahini Sauce: While roasting, combine the cilantro, parsley, tahini, lemon juice, minced garlic, ground cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water one tablespoon at a time to achieve a creamy yet pourable consistency.
- Assemble Bowls: Divide the cooked basmati rice evenly among four bowls. Top each with the roasted cauliflower and chickpeas, then drizzle generously with the green tahini sauce. Garnish with thinly sliced cucumber and halved cherry tomatoes for a fresh crunch.
- Serve: Serve the cauliflower shawarma bowls warm or at room temperature, making it a versatile meal option perfect for any time of the day.
Notes
- You can substitute white basmati rice with any grain of your choice, such as quinoa or brown rice, for a different texture or nutritional profile.
- The green tahini sauce can be adjusted in consistency by adding more or less water depending on your preference.
- For extra protein, consider adding grilled chicken or tofu as an optional addition.
- Leftovers keep well refrigerated for up to three days and can be reheated in the oven or microwave.
- Adjust spice levels by increasing or decreasing the paprika or curry powder to suit your taste.
