Description
A flavorful and healthy Cauliflower Shawarma Bowl featuring oven-roasted cauliflower and chickpeas coated in aromatic spices, served over fluffy basmati rice and drizzled with a creamy, herbaceous green tahini sauce. This easy-to-make, plant-based meal is perfect for a nutritious lunch or dinner and can be served warm or at room temperature.
Ingredients
Scale
Spice Mix and Vegetables
- 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
- 1 large head cauliflower, chopped into florets
- 1 (15-oz) can chickpeas, rinsed, drained, and patted dry
Base and Toppings
- 2 cups cooked white basmati rice (or grain of choice)
- Thinly sliced English or Persian cucumber
- Halved cherry tomatoes
Green Tahini Sauce
- 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower and chickpeas.
- Prepare Spice Mixture: In a large bowl, combine curry powder, paprika, ground cumin, kosher salt, black pepper, and extra-virgin olive oil, mixing well to create an evenly seasoned spice blend.
- Coat Cauliflower and Chickpeas: Add the cauliflower florets and rinsed, dried chickpeas to the bowl with the spice mix. Toss thoroughly to ensure all pieces are well-coated with the mixture for maximum flavor.
- Roast Vegetables: Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred to develop a smoky, rich flavor.
- Make Green Tahini Sauce: While roasting, combine fresh cilantro, parsley, tahini, lemon juice, minced garlic, cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water gradually, one tablespoon at a time, until the sauce reaches your desired consistency.
- Assemble Bowls: Divide cooked basmati rice evenly among serving bowls. Top each bowl with the roasted cauliflower and chickpeas, drizzle generously with the green tahini sauce, and garnish with thinly sliced cucumbers and halved cherry tomatoes if desired.
- Serve: Serve the bowls warm or at room temperature for a versatile and satisfying meal.
Notes
- For a nuttier flavor, toast the spices lightly in a dry pan before mixing.
- If you prefer a gluten-free grain option, quinoa or millet work well instead of basmati rice.
- The green tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the water in the tahini sauce to customize thickness for drizzling or dipping.
- To make it spicier, add a pinch of cayenne pepper to the spice mixture or green tahini sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
