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Cauliflower Shawarma Bowls

These Cauliflower Shawarma Bowls are a nourishing meal with roasted cauliflower and chickpeas, served over fluffy basmati rice and drizzled with a vibrant Green Tahini Sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Middle Eastern, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Spices for Roasting
  • 1 Tbsp. curry powder
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
Main Ingredients
  • 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
  • 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

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. In a bowl, mix together curry powder, paprika, ground cumin, kosher salt, and black pepper.
  3. Spread the cauliflower and chickpeas out on two separate baking sheets (or one large sheet if you have space).
  4. Toss the cauliflower with 2 Tbsp. of olive oil and the chickpeas with the remaining 1 Tbsp. of oil.
  5. 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.
Cooking
  1. Place both baking sheets in the oven. Set a timer for 30 minutes.
  2. After 15 minutes, shake the pan of chickpeas and give the cauliflower a good toss.
  3. 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.
Sauce Preparation
  1. 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.
Serving
  1. To serve, place 1/2 cup of cooked rice in 4 bowls. Divide the roasted cauliflower and chickpeas among the bowls.
  2. Add cucumber slices and/or cherry tomatoes if desired. Drizzle Green Tahini Sauce over everything.

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat the cauliflower and chickpeas in the oven or microwave before serving.