Go Back
–+ servings
Cauliflower Shawarma Bowls

Savory Cauliflower Shawarma Bowls That Everyone Will Love

Delightful Cauliflower Shawarma Bowls featuring crispy chickpeas and creamy Green Tahini Sauce, packed with nutritious ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 head Cauliflower Roasted for sweetness and texture; broccoli can be a great alternative.
  • 2 tbsp Extra-Virgin Olive Oil Used for roasting while adding healthy fats; avocado oil is a suitable substitute.
  • 2 tbsp Curry Powder Adds depth with spices like turmeric and coriander.
  • 1 tsp Paprika Provides color and mild sweetness; opt for smoked paprika for extra flavor.
  • 1 tsp Ground Cumin Essential for authentic shawarma taste.
  • 1 tsp Kosher Salt Enhances all flavors.
  • 1 tsp Black Pepper Adds a bit of heat.
For the Crispy Chickpeas
  • 1 can Chickpeas Offers protein and crunch; try black beans as a substitute.
  • 1 tbsp Extra-Virgin Olive Oil Helps achieve crispiness.
For the Base
  • 1 cup White Basmati Rice Serves as a lovely base; quinoa or farro can be excellent swaps.
For the Green Tahini Sauce
  • 1/4 cup Tahini A nutty, creamy base made from sesame seeds.
  • 2 tbsp Fresh Lemon Juice Brightens with acidity; lime juice can work as an alternative.
  • 1 clove Minced Garlic Adds aromatic depth.
  • 1/4 cup Fresh Cilantro Infuses freshness into the sauce.
  • 1/4 cup Fresh Parsley Infuses freshness into the sauce.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
  3. Coat cauliflower florets with olive oil and half of the spice mixture. Toss chickpeas with olive oil and remaining spice mix.
  4. Spread seasoned cauliflower on one baking sheet and chickpeas on another.
  5. Roast the chickpeas for about 30 minutes and cauliflower for 10-15 minutes until charred and tender.
  6. Blend tahini, lemon juice, garlic, cilantro, parsley, and a pinch of salt, adding water for a smooth consistency.
  7. Assemble bowls with rice, roasted cauliflower, chickpeas, and drizzle with Green Tahini Sauce.
  8. Serve immediately with fresh sliced cucumbers or cherry tomatoes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 70mgCalcium: 10mgIron: 15mg

Notes

Store assembled bowls in airtight containers for up to 3 days. Keep Green Tahini Sauce separate.

Tried this recipe?

Let us know how it was!