Description
These Cauliflower Shawarma Bowls are a delicious and healthy plant-based meal featuring spiced roasted cauliflower and chickpeas served over fluffy basmati rice, topped with a vibrant green tahini sauce made from fresh herbs and lemon. Perfect for a flavorful vegetarian dinner that comes together in 45 minutes.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed and drained
- 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
Base
- 2 cups cooked white basmati rice
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. kosher salt
- 1/4 tsp. black pepper
- Warm water, as needed for blending
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower and chickpeas, ensuring they become perfectly crispy and charred.
- Prepare Spice Mix: In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper to create a flavorful seasoning blend for the vegetables and chickpeas.
- Season Vegetables and Chickpeas: Toss the cauliflower florets with 2 tablespoons of olive oil and half of the spice mix on one baking sheet. On another baking sheet, coat the drained chickpeas with the remaining olive oil and spice mix evenly.
- Roast: Place both baking sheets in the oven and roast for about 30 minutes until the cauliflower is charred on the edges and the chickpeas are crispy and golden brown.
- Make Green Tahini Sauce: While the vegetables and chickpeas roast, blend the cilantro, parsley, tahini, lemon juice, garlic, ground cumin, kosher salt, and black pepper with warm water in a blender or food processor until smooth and creamy. Adjust consistency with warm water as needed.
- Assemble Bowls: Divide the cooked basmati rice into serving bowls. Top each bowl with the roasted cauliflower and chickpeas, then drizzle generously with the green tahini sauce. Serve immediately and enjoy your flavorful shawarma bowls!
Notes
- The spice blend can be adjusted according to taste for more or less heat and flavor.
- You can substitute basmati rice with quinoa or cauliflower rice for a low-carb option.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For extra protein, consider adding grilled chicken or tofu.
- Warm water is used in the tahini sauce to thin it out; add gradually to reach desired consistency.
