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Cauliflower Shawarma Bowls

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A flavorful and healthy plant-based dish featuring roasted cauliflower and chickpeas seasoned with shawarma spices, served over rice with fresh herbs and tahini sauce.

Ingredients

Vegetables

  • 1 large head cauliflower, chopped into florets
  • 1 15-oz can chickpeas, rinsed and drained
  • 2 cups cooked white basmati rice (or grain of choice)

Sauces & Spices

  • 1/4 cup tahini
  • Fresh cilantro and parsley leaves Fresh cilantro and parsley leaves
  • Spices: curry powder, paprika, ground cumin, kosher salt, black pepper Spices: curry powder, paprika, ground cumin, kosher salt, black pepper
  • 2 tablespoons extra-virgin olive oil

Optional toppings

  • Cucumber slices, cherry tomatoes cucumber slices, cherry tomatoes

Instructions 

  • Preheat oven to 425°F (220°C).
  • Mix spices; toss cauliflower and chickpeas with olive oil and coat with spice mixture.
  • Roast cauliflower and chickpeas on baking sheets for 30 minutes, shaking halfway; remove chickpeas when crispy.
  • Blend cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper with warm water to make sauce.
  • Assemble bowls with rice, roasted vegetables, and drizzle with tahini sauce; add optional toppings.

Notes

For extra flavor, marinate the cauliflower in spices before roasting.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Middle Eastern
Keyword: Cauliflower