The Cauliflower Shawarma Bowls Recipe is a vibrant and flavorful meal that brings the magic of Middle Eastern spices right to your kitchen. This dish combines crispy roasted cauliflower and chickpeas tossed in a fragrant blend of curry, paprika, and cumin, served atop fluffy basmati rice and crowned with a luscious green tahini sauce. It’s a delightful, wholesome bowl that’s as satisfying to eat as it is to make, perfect for anyone craving a healthy dish bursting with color, texture, and bold, warm flavors.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking the rich, aromatic essence of this dish. Each element plays a vital role in balancing flavors and textures, from the tender yet crispy cauliflower to the fresh herbs that brighten every bite.
- Curry powder: Provides a fragrant, slightly spicy base that defines the shawarma flavor.
- Paprika: Adds smoky warmth and beautiful color to the roasted veggies.
- Ground cumin: Offers an earthy depth that pairs beautifully with the other spices.
- Kosher salt: Enhances all the natural flavors in the dish.
- Black pepper: Brings subtle heat and complexity.
- Extra-virgin olive oil: Helps the spices stick and aids caramelization while roasting.
- Cauliflower florets: The star of the bowl, tender with crispy edges after roasting.
- Chickpeas: Adds protein and a satisfying bite alongside the cauliflower.
- Cooked white basmati rice: A fragrant, fluffy base that balances the spices.
- English or Persian cucumber: Provides crispness and a fresh cooling contrast.
- Cherry tomatoes: Burst of sweetness and juiciness to brighten each mouthful.
- Fresh cilantro leaves: Adds vibrant herbal notes essential to the tahini sauce.
- Fresh parsley leaves: Lends a mild, grassy freshness complementing the cilantro.
- Tahini (sesame seed paste): Creates the creamy base for the zesty green tahini sauce.
- Fresh lemon juice: Adds a bright acidic punch to the sauce, cutting through the richness.
- Minced fresh garlic: Offers a savory zing that rounds out the sauce beautifully.
How to Make Cauliflower Shawarma Bowls Recipe
Step 1: Prep the Oven and Spice Mix
Start by preheating your oven to 425°F (220°C). Mixing the spices with olive oil in a large bowl creates a fragrant coating for the cauliflower and chickpeas. This spice blend is crucial as it infuses the veggies with the iconic shawarma flavor profile, making the dish unforgettable.
Step 2: Coat the Cauliflower and Chickpeas
Adding the cauliflower florets and chickpeas to the spice mixture and tossing until fully coated ensures every bite is rich with flavor. This step also evenly distributes the seasoning, which will help achieve those delightful crispy edges in the roasting process.
Step 3: Roast to Perfection
Spread the coated cauliflower and chickpeas in one layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through to promote even browning. The high heat helps the cauliflower become tender inside while developing a slight char that intensifies the flavor and texture, giving the dish its signature taste.
Step 4: Blend the Green Tahini Sauce
While the cauliflower roasts, blend fresh cilantro, parsley, tahini, lemon juice, minced garlic, cumin, salt, and pepper until silky smooth. Adding water little by little allows you to achieve a luscious yet pourable consistency. This sauce is the perfect fresh and creamy counterpart to the spiced roasted veggies.
Step 5: Assemble Your Bowls
Divide the cooked basmati rice evenly among your serving bowls as a fluffy foundation. Top generously with the roasted cauliflower and chickpeas, then drizzle with the vibrant green tahini sauce. This layering approach ensures every forkful is a perfect bite of hearty, fresh, and tangy flavors.
Step 6: Final Touches
Add optional garnishes like thinly sliced cucumber and halved cherry tomatoes for a refreshing crunch and a pop of color. Serve the bowls warm or at room temperature depending on your preference, and prepare for a truly satisfying meal.
How to Serve Cauliflower Shawarma Bowls Recipe
Garnishes
Fresh garnishes like thinly sliced cucumber and juicy cherry tomatoes not only bring vibrant color but also add a cooling balance to the warm, spiced flavors in the bowl. A sprinkle of extra fresh herbs on top enhances the aroma and adds an inviting brightness that complements each component.
Side Dishes
Although this recipe shines as a complete meal, pairing it with warm pita bread or a simple green salad can elevate the experience. The pita is perfect for scooping up any leftover sauce and veggies, while a lightly dressed salad adds a crisp, refreshing counterpoint to the rich shawarma spices.
Creative Ways to Present
For a festive gathering, serve the Cauliflower Shawarma Bowls Recipe buffet-style, letting everyone customize their bowl with an array of toppings such as pickled onions, sliced radishes, or a dollop of Greek yogurt. You can also turn the ingredients into wraps by stuffing the roasted cauliflower, chickpeas, and greens into flatbreads for a handheld delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted cauliflower, chickpeas, and green tahini sauce in separate airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate helps maintain its texture and flavor, while the roasted veggies stay delicious with a brief reheating.
Freezing
If you want to make this dish in advance for convenience, freeze the roasted cauliflower and chickpeas without the sauce. Use a freezer-safe container or bag and keep for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently before serving with freshly made or stored tahini sauce.
Reheating
Reheat the roasted veggies in a hot oven or skillet to regain their crisp texture—avoid the microwave if possible for the best results. Warm the tahini sauce lightly if desired, but it also tastes fantastic cold or at room temperature. Reassemble the bowls just before serving for maximum freshness.
FAQs
Can I use a different grain instead of basmati rice?
Absolutely! While basmati rice adds a lovely fragrance and texture, you can swap in quinoa, couscous, or even cauliflower rice for a lower-carb option. Each will bring a slightly different texture but still work wonderfully with the roasted flavors.
Is this Cauliflower Shawarma Bowls Recipe suitable for vegans?
Yes, this recipe is entirely plant-based and vegan-friendly. It’s packed with protein and nutrients from chickpeas and tahini, making it a nourishing and satisfying vegan meal.
Can I make the green tahini sauce ahead of time?
Definitely! The green tahini sauce can be prepared up to two days in advance and stored in the fridge. Just give it a quick stir before serving, and if it’s too thick, thin it out with a bit of water or lemon juice.
What if I don’t have curry powder on hand?
If you’re out of curry powder, a blend of turmeric, coriander, and a pinch of cinnamon can replicate some of those warm flavors. Alternatively, substitute with garam masala or shawarma seasoning if you have them for convenience.
How spicy is this recipe?
This recipe has a mild warmth from black pepper and spices but isn’t overly spicy. You can easily adjust the heat by adding a pinch of cayenne pepper or chili flakes if you like more of a kick.
Final Thoughts
This Cauliflower Shawarma Bowls Recipe has quickly become one of my favorite go-to recipes for a flavorful and nourishing meal that’s surprisingly simple to prepare. The way the spices transform humble cauliflower and chickpeas is nothing short of magic, and paired with that creamy green tahini sauce, every bite feels like a celebration. I encourage you to try it soon—you’re in for a delicious, comforting dish that’s as joyous to make as it is to eat.
Print
Cauliflower Shawarma Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
These vibrant Cauliflower Shawarma Bowls are a flavorful, plant-based meal featuring spiced roasted cauliflower and chickpeas served over fluffy basmati rice. Topped with a creamy, herbaceous green tahini sauce and fresh vegetables, this recipe offers a delicious, wholesome, and nutrient-packed option perfect for lunch or dinner.
Ingredients
Spiced Vegetables
- 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
Base
- 2 cups cooked white basmati rice (or grain of choice)
Toppings and Garnishes
- Thinly sliced English or Persian cucumber
- Halved cherry tomatoes
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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Spice Mixture: In a large bowl, combine curry powder, paprika, ground cumin, kosher salt, black pepper, and olive oil to create a flavorful spice blend.
- Coat Cauliflower and Chickpeas: Add the cauliflower florets and chickpeas to the bowl with the spice mixture, tossing thoroughly to coat them evenly.
- Roast Vegetables: Spread the coated cauliflower and chickpeas in a single layer on a baking sheet and roast in the oven for 25–30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred.
- Make Green Tahini Sauce: While roasting, combine cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water tablespoon by tablespoon until desired consistency is reached.
- Assemble Bowls: Divide the cooked basmati rice among serving bowls. Top with the roasted cauliflower and chickpeas, drizzle generously with the green tahini sauce, and garnish with sliced cucumbers and cherry tomatoes if desired.
- Serve: Serve the bowls warm or at room temperature for a satisfying meal.
Notes
- For a gluten-free variation, ensure the grain used is gluten-free.
- The green tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to substitute brown rice or quinoa for basmati rice for different textures and flavors.
- Adjust spices to your taste for more or less heat and aroma.
- This dish is vegetarian and can be made vegan by confirming the tahini does not contain any animal products.
- Leftovers keep well in the fridge for up to 3 days and are great for meal prep.
