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Cauliflower Shawarma Bowls

Delicious Cauliflower Shawarma Bowls for a Flavorful Meal Prep

Cauliflower Shawarma Bowls are a tasty vegan and gluten-free dish bursting with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons Curry Powder Provides warm, earthy flavor; substitute with garam masala for an alternative spice profile.
  • 1 teaspoon Paprika Adds sweetness and color; use smoked paprika for a bolder taste.
  • 1 teaspoon Ground Cumin Contributes a warm, nutty taste; essential for authentic shawarma flavor.
  • 1 head Cauliflower The star of the dish; substitute with broccoli or sweet potatoes if desired.
  • 1 can Chickpeas Adds plant-based protein and crunch; use cooked lentils or black beans for a different protein source.
  • 1 teaspoon Kosher Salt Enhances overall flavor; use sea salt or preferred salt as a substitute.
  • 1 teaspoon Black Pepper Enhances overall flavor; use fresh ground for best results.
  • 2 tablespoons Extra-Virgin Olive Oil Aids in roasting and adds richness; can be replaced with avocado oil for high-heat roasting.
For the Grain Base
  • 2 cups Basmati Rice Base for the bowl; substitute with quinoa, couscous, or preferred grain for variety.
For the Green Tahini Sauce
  • ½ cup Green Tahini Sauce Combines freshness from herbs and creaminess from tahini.
  • ¼ cup Fresh Cilantro Provides freshness and herbal notes; substitute with basil or mint if preferred.
  • ¼ cup Fresh Parsley Provides freshness and herbal notes; substitute with basil or mint if preferred.
  • 2 tablespoons Fresh Lemon Juice Adds brightness; lime juice can be used for a tangy alternative.
  • 1 clove Minced Garlic Enhances flavor; substitute with garlic powder if fresh garlic isn’t available.

Equipment

  • baking sheets
  • mixing bowls
  • blender

Method
 

Step‑by‑Step Instructions for Cauliflower Shawarma Bowls
  1. Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper.
  2. In a medium bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
  3. Chop the cauliflower into bite-sized florets. Drizzle with olive oil and half the spice mix, tossing until well coated. Combine chickpeas with remaining oil and spice mix in another bowl.
  4. Spread the seasoned cauliflower and chickpeas on separate baking sheets and roast for about 30 minutes, tossing halfway through.
  5. In a blender, combine cilantro, parsley, tahini, lemon juice, minced garlic, cumin, salt, and pepper. Blend until smooth, adding warm water for desired consistency.
  6. Assemble the bowls with cooked rice, roasted cauliflower, chickpeas, and drizzle with Green Tahini Sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 600mgPotassium: 500mgFiber: 12gSugar: 5gVitamin A: 750IUVitamin C: 95mgCalcium: 90mgIron: 4mg

Notes

For best texture, combine components just before eating. Store tahini sauce separately for longer freshness.

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