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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls
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If you’re in search of a delightful and nutritious meal, look no further than these Cauliflower Shawarma Bowls. Bursting with vibrant flavors and textures, this dish features roasted cauliflower, crispy chickpeas, and a creamy Green Tahini Sauce that ties everything together beautifully. Perfect for busy weeknights or meal prep, these bowls are not only satisfying but also vegan and gluten-free. Enjoy them as a wholesome lunch option or a comforting dinner that will impress family and friends alike!

Ingredients

Scale
  • 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 (or grain of choice)
  • Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
  • 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

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, mix curry powder, paprika, cumin, salt, and pepper.
  3. Toss cauliflower florets with 2 tablespoons olive oil and half the spice mix on one baking sheet. On another sheet, coat chickpeas with remaining oil and spice mix.
  4. Roast both sheets for 30 minutes; shake chickpeas halfway through.
  5. Meanwhile, blend tahini sauce ingredients until smooth.
  6. Assemble each bowl with rice, roasted cauliflower, chickpeas, and drizzle with tahini sauce.

Nutrition

Find it online: https://isabellacooks.com/cauliflower-shawarma-bowls/