Cauliflower Shawarma Bowls Recipe

Discover a vibrant bowl of roasted cauliflower and crispy chickpeas paired with steaming basmati rice and topped with a lively green tahini sauce bursting with spices. This wholesome, vegan dish delivers a perfect medley of flavors and textures that make every bite both satisfying and invigorating. Try now.

I love cooking recipes that are both yummy and healthy. In my Cauliflower Shawarma Bowls, I use a medium head of cauliflower cut into florets that I toss in 2 tbsp of olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, and 1/2 tsp garlic powder plus salt and pepper to taste before roasting them till they’re tender.

I also add crispy chickpeas seasoned with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin and 1/2 tsp garlic powder which gives me a great protein and fiber boost. For the base, I cook 1 cup basmati rice in 2 cups water with a pinch of salt.

My Green Tahini Sauce is made with 1/3 cup tahini, 1/3 cup water, 2 tbsp lemon juice, 1 minced garlic clove, and 1/4 cup fresh parsley with a little salt. The dish is vegan and gluten free, perfect for a nutritious weekday meal.

Why I Like this Recipe

I really love this recipe because the spices and roasting bring out such an amazing flavor. The mix of cumin, paprika, and turmeric on the cauliflower gives it an almost smoky-sweet taste that makes every bite interesting.

I also dig how the crispy chickpeas add a fun crunch to the dish. It feels so satisfying when the soft rice and roasted veggies contrast with that extra crispy bite.

Another thing I like is that it is a healthy, vegan, and gluten free option that still feels super hearty and comforting. I can enjoy a delicious bowl without worrying about feeling guilty afterward.

Lastly, the green tahini sauce ties everything together perfectly. Its tangy, creamy texture brightens up the whole bowl and makes the recipe feel extra special.

Ingredients

• Cauliflower gives a crunchy bite, fiber, vitamins, and a mild earthy flavor.
• Chickpeas boost protein and fiber, adding hearty texture and nourishing goodness.
• Basmati rice offers vital carbohydrates, energy, and a light, fluffy texture.
• Tahini brings creaminess with healthy fats, nuttiness, and a rich depth of flavor.
• Olive oil enhances cooking with smooth, healthy fats and a subtle, fruity aroma.
• Lemon juice adds a tangy punch, brightening the dish with citrusy notes.
• Cumin, paprika, turmeric, and garlic powder meld to form a warm, aromatic spice mix.
• Smoked paprika lends a subtle heat and smoky complexity, elevating the chickpeas.

Ingredient Quantities

• 1 medium head cauliflower, cut into florets
• 2 tbsp olive oil (for the cauliflower)
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained, rinsed and patted dry
• 1 tbsp olive oil (for the chickpeas)
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin (for the chickpeas)
• 1/2 tsp garlic powder (for the chickpeas)
• 1 cup basmati rice, rinsed
• 2 cups water
• A pinch of salt (for the rice)
• 1/3 cup tahini
• 1/3 cup water (adjust to desired consistency)
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt to taste (for the sauce)

How to Make this

1. Preheat your oven to 425°F and line two baking sheets with parchment paper.

2. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp garlic powder, and some salt and pepper. Then, spread them out on one of the sheets.

3. On the other sheet, mix the chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp garlic powder. Make sure they’re evenly coated.

4. Roast the cauliflower in the oven for about 25-30 minutes until they’re tender and a bit charred on the edges.

5. At the same time, roast the chickpeas for about 20 minutes until they’re crispy, tossing them halfway through.

6. Meanwhile, rinse 1 cup basmati rice under cold water and then add it to a pot with 2 cups water and a pinch of salt. Bring it to a boil then lower the heat, cover and let it simmer until the water is absorbed and the rice is cooked through, about 15 minutes.

7. In a small bowl, whisk together 1/3 cup tahini, 1/3 cup water (adjust the amount to get your desired consistency), 2 tbsp lemon juice, 1 minced clove garlic, 1/4 cup chopped fresh parsley, and add salt to taste to create the green tahini sauce.

8. Once everything is done, check your roasted chickpeas if you want them extra crispy you can pop them under the broiler for an extra 2-3 minutes, but watch them closely.

9. To assemble, scoop some basmati rice in a bowl, top with the roasted cauliflower and crispy chickpeas, then drizzle a generous amount of green tahini sauce over the top.

10. Dig in while it’s warm and enjoy these delicious and easy Cauliflower Shawarma Bowls, perfect for a quick weekday meal!

Equipment Needed

1. Oven – Preheat this baby to 425°F
2. Two baking sheets and parchment paper
3. A large mixing bowl (for tossing the cauliflower)
4. A sharp knife and cutting board (to chop the cauliflower, garlic, and parsley)
5. A pot (for cooking the basmati rice)
6. A colander or strainer (for rinsing the rice and chickpeas)
7. Measuring cups and spoons (for the oils, spices, water, etc.)
8. A small bowl and whisk (for whipping up the green tahini sauce)
9. A spatula (to help toss the chickpeas mid-roast)

FAQ

Cauliflower Shawarma Bowls Recipe Substitutions and Variations

• If you dont have cauliflower you can swap it for broccoli or even brussels sprouts which kinda gives a similar roasted vibe
• If you dont have olive oil, try using avocado oil or canola oil. They work fine for roasting the veggies and chickpeas
• If youre short on basmati rice, quinoa or couscous make a good replacement and still soak up all those flavors
• If you dont have tahini, you could use Greek yogurt with a squeeze more lemon juice to get that tangy creaminess

Pro Tips

1. Make sure your chickpeas are totally dry before tossing them in oil and spices; any leftover moisture can stop them from getting that much-needed crispy texture.
2. Don’t overcrowd the baking sheet with cauliflower florets or chickpeas – if they’re too close, they tend to steam instead of roast, so give em some space.
3. For the tahini sauce, add the water bit by bit so you can control the consistency better; you dont want it too runny or too thick.
4. When roasting, check your veggies towards the end – if you like them extra charred, pop ‘em under the broiler for a couple extra minutes but keep a close eye, cause they can burn quickly.