Description
These Cauliflower Shawarma Bowls are a delicious and satisfying vegan meal. Roasted cauliflower with Middle Eastern spices, chickpeas, fresh veggies, and a creamy tahini sauce come together for a flavorful and nutritious bowl.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon shawarma spice blend (or a mix of cumin, paprika, turmeric, coriander, garlic powder, and cinnamon)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup cooked quinoa or rice
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon water (to thin)
- Salt to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare cauliflower: Toss cauliflower with olive oil, shawarma spice, salt, and pepper. Roast for 25–30 minutes.
- Make tahini sauce: Whisk tahini, lemon juice, water, and salt until smooth.
- Assemble bowls: Layer quinoa/rice, chickpeas, roasted cauliflower, tomatoes, cucumber, and red onion in bowls. Drizzle with tahini sauce.
- Serve: Sprinkle with parsley before serving.
Notes
- You can swap quinoa for couscous or brown rice.
- Add hummus or avocado for extra creaminess.
- Great for meal prep—store components separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
