Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls: A Flavorful Vegan Delight

Welcome back to my kitchen, where today we’re exploring a dish that brings vibrant flavors and healthy ingredients together in one bowl—Cauliflower Shawarma Bowles. This recipe combines roasted cauliflower and chickpeas with a zesty Green Tahini Sauce, creating a perfect meal for any day of the week. Whether you’re a vegan or just looking to add more plant-based meals into your diet, this recipe is a delightful choice. Let’s dive in!

Ingredients

For the Bowls:

• 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
• 2 cups cooked white basmati rice (substitute grain of choice)
• Optional toppings: thinly sliced English or Persian cucumber, halved cherry tomatoes

For the 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. each kosher salt and black pepper

Directions

1. Preheat your oven to 425°F.
2. Mix spices: In a small bowl, combine the curry powder, papaga, cumin, salt, and pepper.
3. Prepare the vegetables: Spread cauliflower and chickpeas on two separate rimmed baking sheets. Toss the cauliflower with 2 Tbsp. of olive oil and the chickpeas with the remaining 1 Tbsp.
4. Season: Evenly sprinkle 1 Tbsp. of the spice mixture over the chickpeas and the rest over the cauliflower. Toss each to coat well.
5. Roast: Bake in the preheated oven. After 15 minutes, shake the chickpeas and toss the cauliflower. Remove chickpeas after 30 minutes and let the cauliflower roast for an additional 5 to 10 minutes until lightly charred.
6. Make the sauce: While the veggies roast, blend cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper in a blender. Gradually add 1/3 cup warm water until the sauce is smooth.
7. Assemble the bowls: Scoop 1/2 cup of rice into each bowl. Top with roasted cauliflower and chickpeas, add cucumbers and tomatoes if desired, and drizzle generously with Green Tahini Sauce.

Nutritional Information

• Calories: 300 kcal per serving
• Servings: 4

This Cauliflower Shawarma Bowl not only satisfies your taste buds but also packs a nutritional punch, providing a fulfilling meal with a good balance of protein, healthy fats, and carbs. The Green Tahina Sauce adds a creamy texture and bold flavors, making it a dish that you’ll want to make again and again. Enjoy your cooking and savor every bite of this Middle Eastern-inspired vegan feast!

Cauliflower Shawarma Bowls

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• Author: Dulcia
• Total Time: 45-50 minutes
• Yield: 4 1x

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Description

The Cauliflower Shawarma Bowls are a delightful fusion of flavors and textures, featuring perfectly roasted cauliflower and chickpeas seasoned with a rich blend of spices. The vibrant green tahini sauce, made with fresh cilantro and parsley, adds a refreshing and creamy touch that elevates the dish to a new level of deliciousness.

These bowls are not only visually stunning but also incredibly nutritious, making them a perfect choice for a wholesome meal. Whether you’re looking for a satisfying dinner or a meal prep option for the week, these Cauliflower Shawarma Bowls are sure to impress with their bold flavors and health benefits.

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Ingredients

Scale 1x2x3x

For the Bowls:

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
2 cups cooked white basmati rice (substitute grain of choice)
Optional toppings: thinly sliced English or Persian cucumber, halved cherry tomatoes
For the 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. each kosher salt and black pepper

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Instructions

Preheat oven to 425°F.
Combine curry powder, paprika, cumin, salt, and pepper in a bowl.
Spread cauliflower and chickpeas out on two separate rimmed baking sheets (or one large baking sheet if you can fit it all).
Toss cauliflower with 2 Tbsp. of the oil, and chickpeas with remaining 1 Tbsp. oil.
Sprinkle 1 Tbsp. of the spice mixture over chickpeas, and toss to coat.
Sprinkle remaining spice mixture over cauliflower, and toss to coat.
Place both baking sheets in the oven, and set a timer for 30 minutes.
After 15 minutes, shake the pan of chickpeas, and give the cauliflower a good toss.
Remove chickpeas from the oven when the timer goes off, and let the cauliflower go 5 to 10 minutes longer, until the tips of the florets are lightly charred.
Meanwhile, prepare Green Tahini Sauce by combining all ingredients in a blender or mini food processor. With the motor running, gradually stream in 1/3 cup warm water and blend until smooth.
Prepare bowls by placing 1/2 cup cooked rice in 4 bowls.
Divide roasted cauliflower and chickpeas evenly over each bowl, along with cucumber slices and/or cherry tomatoes, if using.
Drizzle Green Tahini Sauce over everything.

• Prep Time: 15 minutes
• Cook Time: 300-35 minutes

Nutrition

• Calories: 300 kcal