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
Scale
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.
