Cauliflower Shawarma Bowls
Flavorful, filling, and fresh, these Cauliflower Shawarma Bowls feature roasted cauliflower and chickpeas, topped with a bright green tahini sauce, making it a perfect weeknight dinner.
Ingredients
Shawarma Spice Blend and Roasting
- 1 Tbsp. curry powder (mild or Madras for more heat)
- 2 tsp. paprika (smoked paprika adds depth)
- 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 and Sauce Ingredients
- 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
- 1/3 cup warm water (as needed for consistency) to thin the tahini sauce
Instructions
Preparation
- Preheat the oven to 425°F.
- In a small bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper. Stir to mix evenly.
- Spread cauliflower florets on one rimmed baking sheet. Spread chickpeas in a single layer on a second rimmed baking sheet.
- Drizzle 2 Tbsp. olive oil over the cauliflower and 1 Tbsp. olive oil over the chickpeas. Toss each until coated.
- Sprinkle 1 Tbsp. of the spice mix over the chickpeas and toss. Sprinkle the remaining spice mix over the cauliflower and toss to coat.
Cooking
- Roast both pans in the oven for 30 minutes total. After 15 minutes, shake the chickpea pan and give the cauliflower a good toss.
- When the 30 minutes are up, remove the chickpeas. Let the cauliflower roast additional 5–10 minutes until the florets are lightly charred and tender.
Sauce Preparation
- While the veg roasts, make the Green Tahini Sauce by combining tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper in a blender.
- Gradually stream in warm water until the sauce is smooth and pourable. Taste and adjust salt or lemon as needed.
Assembly
- Place 1/2 cup cooked rice in each of four bowls. Divide the roasted cauliflower and chickpeas evenly.
- Add cucumber slices and cherry tomatoes if using. Scatter cilantro and parsley, then drizzle generously with the green tahini sauce and serve.
Notes
Refrigerate components separately for up to 4 days. To reheat, use a hot oven or microwave. Roasted veggies can be frozen for up to 2 months.