Description
Delicious and vibrant Cauliflower Shawarma Bowls featuring roasted spiced cauliflower and chickpeas, served over fluffy basmati rice and drizzled with a fresh green tahini sauce. A perfect vegetarian and wholesome meal packed with Middle Eastern flavors, ready in about 40 minutes.
Ingredients
Scale
Spiced Cauliflower and Chickpeas
- 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 and Garnishes
- 2 cups cooked white basmati rice (or grain of choice)
- Thinly sliced English or Persian cucumber (optional)
- Halved cherry tomatoes (optional)
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
- Water (as needed for desired sauce consistency)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the cauliflower and chickpeas, ensuring they cook evenly and develop a lovely char.
- Prepare the spice mixture: In a large bowl, combine curry powder, paprika, ground cumin, kosher salt, black pepper, and extra-virgin olive oil. Mix thoroughly to create a flavorful coating.
- Coat cauliflower and chickpeas: Add the cauliflower florets and chickpeas to the bowl with the spice mixture. Toss everything well so that each piece is evenly coated with the spices and oil.
- Roast the vegetables: Spread the coated cauliflower and chickpeas in a single layer on a baking sheet. Roast them in the preheated oven for 25 to 30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred on the edges.
- Make the green tahini sauce: While the vegetables roast, combine fresh cilantro, parsley, tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper in a blender or food processor. Blend until smooth, gradually adding water a tablespoon at a time to reach a creamy sauce consistency.
- Assemble the bowls: Divide the cooked basmati rice evenly among serving bowls. Top each bowl with the roasted cauliflower and chickpeas, then drizzle generously with the homemade green tahini sauce. Add optional garnishes like thinly sliced cucumber and halved cherry tomatoes for freshness.
- Serve: Enjoy these shawarma bowls warm or at room temperature as a hearty, flavorful vegetarian meal.
Notes
- You can substitute the basmati rice with other grains such as quinoa or farro if preferred.
- Adjust the spice levels by increasing or decreasing the curry powder and paprika according to taste.
- The green tahini sauce can be stored in the refrigerator for up to 3 days.
- For added protein, consider topping the bowls with grilled chicken or tofu.
- Use fresh herbs for the green tahini sauce to ensure the best flavor.
