why make this recipe

Cauliflower Shawarma Bowls are not just a feast for the eyes; they are also a nourishing and delicious meal. This recipe is a great way to incorporate more vegetables into your diet while still enjoying bold flavors. The roasted cauliflower and chickpeas are spiced just right and served over a bed of fluffy basmati rice, making it a filling and satisfying meal. Plus, it’s quick to prepare and perfect for meal prep!

how to make Cauliflower Shawarma Bowls

Ingredients:

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
2 cups cooked white basmati rice (sub grain of choice)
Optional toppings: thinly sliced English or Persian cucumber and 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. each kosher salt and black pepper

Directions:

Preheat oven to 425°F.
In a bowl, mix together curry powder, paprika, ground cumin, kosher salt, and black pepper.
Spread the cauliflower and chickpeas out on two separate baking sheets (or one large sheet if you have space).
Toss the cauliflower with 2 Tbsp. of olive oil and the chickpeas with the remaining 1 Tbsp. of oil.
Sprinkle 1 Tbsp. of the spice mixture over the chickpeas and toss to coat. Use the remaining spice mixture on the cauliflower and toss as well.
Place both baking sheets in the oven. Set a timer for 30 minutes.
After 15 minutes, shake the pan of chickpeas and give the cauliflower a good toss.
When the timer goes off, remove the chickpeas from the oven. Let the cauliflower roast for another 5 to 10 minutes until the tips of the florets are lightly charred.
While they roast, prepare the Green Tahini Sauce by blending all sauce ingredients in a blender or food processor. Slowly add 1/3 cup warm water while blending until smooth.
To serve, place 1/2 cup of cooked rice in 4 bowls. Divide the roasted cauliflower and chickpeas among the bowls. Add cucumber slices and/or cherry tomatoes if desired. Drizzle Green Tahini Sauce over everything.

how to serve Cauliflower Shawarma Bowls

Serve your Cauliflower Shawarma Bowls warm, topped with fresh cucumber, tomatoes, and a generous drizzle of Green Tahini Sauce. These bowls are great for both lunch and dinner and can also be served as a side dish or at potlucks.

how to store Cauliflower Shawarma Bowls

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days. You can reheat the cauliflower and chickpeas in the oven or microwave before serving.

tips to make Cauliflower Shawarma Bowls

Make sure to pat the chickpeas dry well. This will help them get crispy in the oven.
Feel free to add other vegetables like bell peppers or carrots for extra color and nutrition.
You can adjust the spice levels by adding more or less spice to suit your taste.

variation

You can easily make this recipe vegan-friendly by substituting the tahini with a nut butter or yogurt alternative if needed. Also, try using quinoa or farro instead of rice for a different grain option.

FAQs

1. Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower. Just make sure to thaw it well and remove any excess moisture before roasting.

2. What can I substitute for chickpeas?
You can use any canned beans, such as black beans or kidney beans, as a substitute for chickpeas.

3. Can I make the Green Tahini Sauce ahead of time?
Yes, you can prepare the Green Tahini Sauce ahead of time. Store it in the fridge in an airtight container for up to a week. Just stir well before serving!