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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls
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Discover the deliciousness of Cauliflower Shawarma Bowls, a vibrant and satisfying meal that brings together roasted cauliflower, crispy chickpeas, and a zesty Green Tahini Sauce. This dish is perfect for any occasion, whether you’re looking for a quick weeknight dinner or meal prep options for the week ahead. Bursting with flavor and nutrition, these bowls are vegan and gluten-free, making them a fantastic choice for anyone seeking healthy yet tasty meals. Customize your bowls with fresh vegetables like cucumbers or cherry tomatoes to elevate both taste and presentation. Enjoy this delightful blend of textures and flavors that will impress family and friends alike.

Ingredients

Scale
  • 1 large head of cauliflower, chopped into florets
  • 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
  • 1 Tbsp curry powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp extra-virgin olive oil
  • 2 cups cooked white basmati rice or grain of choice
  • Optional toppings: thinly sliced English or Persian cucumber, halved cherry tomatoes
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup tahini (sesame seed paste)
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp minced fresh garlic
  • 1/4 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Combine the curry powder, paprika, ground cumin, kosher salt, and black pepper in a bowl. Spread the chopped cauliflower florets on one baking sheet. Place the rinsed chickpeas on another baking sheet.
  3. Toss the cauliflower with 2 tablespoons of olive oil. Coat the chickpeas with the remaining tablespoon of oil. Sprinkle 1 tablespoon of spice mixture over the chickpeas; toss to coat. Use the remaining spice mix on the cauliflower; toss well. Place both pans in the oven.
  4. Set a timer for 30 minutes. After 15 minutes, shake the pan with chickpeas and give the cauliflower a good toss. Remove chickpeas once done; let cauliflower roast for an additional 5 to 10 minutes until lightly charred.
  5. Meanwhile, combine cilantro leaves, parsley leaves, tahini, lemon juice, minced garlic, ground cumin, kosher salt, black pepper in a blender or food processor. While blending, gradually add 1/3 cup warm water until smooth.
  6. In four serving bowls, place half a cup of cooked rice in each bowl. Divide roasted cauliflower and chickpeas among them. Add optional toppings like cucumber slices or cherry tomatoes if desired. Drizzle generously with Green Tahini Sauce before serving.

Nutrition

Find it online: https://yayarecipes.com/cauliflower-shawarma-bowls/