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Cauliflower Shawarma Bowls

Flavor-Packed Cauliflower Shawarma Bowls You’ll Crave!

Delicious Cauliflower Shawarma Bowls packed with flavor, nutrition, and perfect for any dietary needs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Cauliflower and Chickpeas
  • 2 Tbsp Curry Powder A warm spice blend that provides complex flavor.
  • 1 Tbsp Paprika Adds vibrant color and a hint of sweetness.
  • 1 Tbsp Ground Cumin Contributes earthy undertones.
  • 1 tsp Kosher Salt Enhances all flavors.
  • 1 tsp Black Pepper Adds a touch of mild heat.
  • 2 Tbsp Extra-Virgin Olive Oil Used for roasting.
  • 1 large head Cauliflower Roasted for texture.
  • 15 oz Chickpeas Protein-packed; dry thoroughly before roasting.
  • 2 cups Basmati Rice Cooked; can substitute with other grains.
For the Green Tahini Sauce
  • 1/2 cup Fresh Cilantro Adds brightness.
  • 1/2 cup Fresh Parsley Adds flavor.
  • 1/4 cup Tahini Creamy base providing nutty flavor.
  • 2 Tbsp Fresh Lemon Juice Brightens the sauce.
  • 1/2 tsp Minced Fresh Garlic Adds savory touch.
Optional Toppings
  • Cucumber For garnishing.
  • Cherry Tomatoes For garnishing.
  • Additional Fresh Herbs For garnishing.

Equipment

  • Oven
  • Baking Sheet
  • blender
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and gather your ingredients.
  2. In a medium bowl, mix curry powder, paprika, ground cumin, kosher salt, and black pepper until uniform.
  3. Cut cauliflower into florets, drizzle with olive oil and half of the spice mix, toss gently. Rinse and dry chickpeas, coat with remaining oil and spice mix.
  4. Spread spiced cauliflower and chickpeas on baking sheets and roast for about 30 minutes, shaking chickpeas after 15 minutes.
  5. After 30 minutes, chickpeas should be crispy; cauliflower may need an additional 5-10 minutes until lightly charred.
  6. Blend tahini, cilantro, parsley, garlic, and lemon juice in a blender, adding warm water for creamy consistency.
  7. Assemble by layering cooked basmati rice, roasted cauliflower, crispy chickpeas, and drizzling with green tahini sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 900mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 1000IUVitamin C: 70mgCalcium: 100mgIron: 3mg

Notes

Ensure chickpeas are completely dry before roasting for maximum crispiness. Store sauce and garnishes separately if leftovers remain.

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