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
Scale
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.
