Description
Cauliflower Shawarma Bowls are a vibrant and nutritious meal option that beautifully combines roasted cauliflower and crispy chickpeas with a creamy Green Tahini Sauce. This vegan and gluten-free dish is not only visually appealing but also packed with flavor, making it perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 1 large head of cauliflower
- 1 (15 oz) can chickpeas
- 2 cups cooked white basmati rice
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp curry powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 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 each kosher salt and black pepper
- Thinly sliced English or Persian cucumber (optional)
- Halved cherry tomatoes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix spices: curry powder, paprika, cumin, salt, and pepper.
- Toss cauliflower florets with 2 tablespoons olive oil and chickpeas with 1 tablespoon olive oil separately. Coat chickpeas with 1 tablespoon spice mixture; use the remaining spices for the cauliflower.
- Roast both on separate baking sheets for about 30 minutes until golden brown and crispy.
- For the Green Tahini Sauce, blend all sauce ingredients together with warm water until smooth.
- Assemble bowls by placing rice at the base and topping with roasted cauliflower and chickpeas. Drizzle with the Green Tahini Sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 460
- Sugar: 5g
- Sodium: 375mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg