Cauliflower Shawarma Bowls

The aroma of spices wafts through the kitchen as the cauliflower roasts to perfection, giving way to a dish that is not only vibrant but utterly satisfying. Cauliflower Shawarma Bowls offer a delightful combination of roasted cauliflower, crispy chickpeas, and a creamy Green Tahini Sauce, all served over fluffy basmati rice. This recipe takes about 45 minutes to prepare, and the effortless assembly makes it a great choice for busy weeknights.

This dish is perfect for anyone looking to incorporate more plant-based meals into their diet without sacrificing flavor. It’s great for a cozy family dinner or meal prep for the week ahead. Leftovers can be stored in the fridge for an easy, delicious lunch!

Why You’ll Love This Recipe

• Roasted cauliflower adds a wonderful depth of flavor and texture.
• Crispy chickpeas bring a satisfying crunch to every bite.
• The Green Tahini Sauce offers a creamy, zesty finish.
• Basmati rice provides a fragrant and fluffy base for the dish.

What You’ll Need

Gather these ingredients to prepare your bowls.

For the Cauliflower and Chickpeas

• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon shawarma spice mix
• Salt and pepper to taste

For the Rice

• 2 cups basmati rice

For the Green Tahini Sauce

• 1/4 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/4 cup fresh parsley
• Salt to taste

Shawarma spice mix can be found at most grocery stores.

Substitutions & Swaps

• Use quinoa instead of basmati rice.
• Swap chickpeas for black beans for variety.
• Substitute lemon juice with apple cider vinegar.
• Fresh parsley can be replaced with cilantro.

How to Make It

Let’s get cooking!

Preheat the Oven

Preheat the oven to 400°F (200°C).

Toss and Roast

Toss the cauliflower florets with olive oil, shawarma spice mix, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes until golden.

Cook the Rice

Meanwhile, cook the basmati rice according to package instructions.

Prepare the Chickpeas

While the rice cooks, toss the chickpeas with olive oil, salt, and pepper, and roast in the oven for 20 minutes until crispy.

Blend the Sauce

To make the Green Tahini Sauce, blend tahini, water, lemon juice, garlic, parsley, and salt until smooth.

Assemble the Bowls

Assemble the bowls by placing rice at the bottom, topped with roasted cauliflower, crispy chickpeas, and drizzled with the Green Tahini Sauce. Serve warm.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it’s best fresh for texture.
Reheat: Microwave for 1-2 minutes or until warm.

Tips for Best Results

• Roast the cauliflower until golden for maximum flavor.
• Ensure chickpeas are dried well before roasting for crunchiness.
• Adjust the shawarma spice mix according to your heat preference.
• Blend the tahini sauce until completely smooth for a creamy consistency.

Serving Suggestions

• Serve with warm pita bread for a complete meal.
• Pair with a side salad for added freshness.
• Top with sliced avocado or pickled vegetables for extra flavor.