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Cauliflower Shawarma Bowl

Cauliflower Shawarma Bowl

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Spice up your dinner routine with this vibrant Cauliflower Shawarma Bowl, a hearty and flavorful dish that’s perfect for any occasion. Featuring roasted cauliflower seasoned with warm Middle Eastern spices, crispy chickpeas, and a refreshing salad, this bowl is not only delicious but also packed with nutritious ingredients. Whether you’re meal prepping for the week or hosting friends, this recipe offers versatility and ease of preparation. The creamy tahini sauce adds a delightful touch that ties all the flavors together. Dive into this plant-based delight for a satisfying meal that everyone will love!

Ingredients

Scale
  • 1 head cauliflower
  • 1 can (15 oz) chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 cup couscous or quinoa
  • 1/4 cup tahini
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons warm water
  • 1/4 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste
  • Lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C). Chop cauliflower into bite-sized florets.
  2. Toss cauliflower with olive oil and spices until well coated.
  3. Roast on a baking sheet for 25-30 minutes, flipping halfway through.
  4. Sauté dried chickpeas in olive oil until golden brown and crispy.
  5. Cook couscous or quinoa as directed; fluff with lemon juice and salt.
  6. Toss cherry tomatoes, cucumber, red onion, and parsley in a bowl with olive oil and lemon juice.
  7. Whisk tahini, minced garlic, lemon juice, warm water, and salt until smooth.
  8. Assemble bowls with couscous/quinoa base topped with roasted cauliflower, crispy chickpeas, fresh salad, and drizzle of tahini sauce.

Nutrition