Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
These Cauliflower Shawarma Bowls offer a flavorful and vibrant plant-based meal featuring oven-roasted cauliflower and chickpeas seasoned with aromatic Middle Eastern spices. Served with fluffy basmati rice and topped with a bright, creamy green tahini sauce, this recipe is perfect for a healthy, satisfying lunch or dinner with optional fresh cucumber and cherry tomato toppings for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Spice Mix & 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
- 2 cups cooked white basmati rice (or grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber and 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
- 1/3 cup warm water (to blend)
Instructions
- Preheat oven: Set your oven to 425°F to prepare for roasting the cauliflower and chickpeas evenly and thoroughly.
- Prepare spice mix and vegetables: In a bowl, mix curry powder, paprika, cumin, kosher salt, and black pepper. Spread the cauliflower florets and chickpeas out on two separate rimmed baking sheets, or use one large baking sheet if space allows.
- Season and oil vegetables: Toss the cauliflower with 2 tablespoons of olive oil and the chickpeas with the remaining 1 tablespoon. Sprinkle 1 tablespoon of the seasoning mixture over the chickpeas and toss to coat evenly. Then sprinkle the remaining seasoning over the cauliflower and toss to coat.
- Roast vegetables: Place both baking sheets in the preheated oven and set timer for 30 minutes. After 15 minutes, shake the pan with chickpeas and toss the cauliflower to ensure even cooking. Remove the chickpeas once the timer ends, and continue roasting the cauliflower for another 5 to 10 minutes, until the tips become lightly charred.
- Make Green Tahini Sauce: While roasting, combine cilantro, parsley, tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper in a blender or mini food processor. With the motor running, gradually add 1/3 cup warm water and blend until smooth and creamy.
- Assemble the bowls: Place 1/2 cup cooked rice into each of 4 serving bowls. Evenly divide the roasted cauliflower and chickpeas among the bowls. Add optional cucumber slices and cherry tomatoes if using. Drizzle the green tahini sauce generously over the top and serve immediately.
Notes
- All components can be prepared a day or two ahead and stored in airtight containers refrigerated for up to 3 days.
- If reheating, microwave the rice, cauliflower, and chickpeas first, then add the green tahini sauce and fresh garnishes afterward to maintain flavor and texture.
- For a gluten-free option, ensure the basmati rice is naturally gluten-free and check any pre-packaged ingredients like tahini for cross-contamination.
