Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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; 2 cups cooked white basmati rice (or grain of choice); Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes; For the Green Tahini Sauce: 1/2 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 1/4 cup tahini, 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

Cauliflower Shawarma Bowls

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Cauliflower Shawarma Bowls are a flavorful and satisfying meal that brings together roasted cauliflower, crispy chickpeas, and a creamy Green Tahini Sauce. This vibrant dish is not only vegan and gluten-free but also packed with nutrients, making it perfect for a nutritious lunch or dinner. The combination of spices enhances the natural flavors of the vegetables, while the tahini sauce adds a rich creaminess that ties everything together. These bowls are easy to prepare and can be customized with your favorite toppings, making them ideal for meal prep or quick weeknight dinners.

Author: Celeste
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Mediterranean

Ingredients

Scale

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
2 cups cooked white basmati rice (or grain of choice)
Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
For the Green Tahini Sauce: 1/2 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 1/4 cup tahini, 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

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Instructions

Preheat oven to 425°F (220°C).
In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
On two baking sheets, toss cauliflower with 2 tablespoons olive oil and chickpeas with remaining oil; sprinkle the spice mixture over both.
Roast for 30 minutes, tossing halfway through until crispy.
To make the Green Tahini Sauce, blend cilantro leaves, parsley leaves, tahini, lemon juice, minced garlic, ground cumin, kosher salt, black pepper, and warm water until smooth.
Assemble bowls with rice as the base topped with roasted cauliflower and chickpeas; drizzle with tahini sauce.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 480
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg

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