Cauliflower Shawarma Bowls are a flavorful and vibrant dish that brings together crispy chickpeas and roasted cauliflower, all topped with a creamy Green Tahini Sauce. These bowls are not only vegan and gluten-free but also perfect for meal prep or a quick weeknight dinner. The combination of spices gives each bite a warm, aromatic quality, making it an irresistible choice for any occasion.
Why You’ll Love This Recipe
- Flavorful Spices: The blend of curry powder, paprika, and cumin creates a rich flavor profile that elevates the simple ingredients.
- Easy to Prepare: With straightforward steps and minimal prep time, making these bowls is a breeze.
- Versatile Meal: You can customize toppings like cucumbers or cherry tomatoes to suit your taste, making this dish adaptable.
- Healthy Option: Packed with nutrients from cauliflower and chickpeas, these bowls are both filling and nourishing.
- Great for Meal Prep: These bowls store well in the fridge, making them ideal for lunches throughout the week.
Tools and Preparation
Before diving into creating your Cauliflower Shawarma Bowls, gather your kitchen tools. Having everything ready will streamline your cooking process.
Essential Tools and Equipment
- Baking sheets
- Mixing bowls
- Blender or mini food processor
- Measuring spoons and cups
- Rubber spatula
Importance of Each Tool
- Baking sheets: Essential for roasting cauliflower and chickpeas evenly to achieve that perfect crispiness.
- Blender or mini food processor: Needed for creating the smooth Green Tahini Sauce that ties the dish together.
Ingredients
Cauliflower Shawarma Bowls with crispy chickpeas and Green Tahini Sauce. These vegan and gluten-free bowls are perfect for meal prep lunch or easy weeknight dinner.
Spices
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For the Roasting
- 3 Tbsp. extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
For Serving
- 2 cups cooked white basmati rice (sub grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
For the 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. each kosher salt and black pepper
How to Make Cauliflower Shawarma Bowls
Step 1: Preheat the Oven
Preheat your oven to 425°F. This high temperature is crucial for achieving crispy roasted vegetables.
Step 2: Prepare the Spice Mixture
In a mixing bowl, combine:
1. Curry powder
2. Paprika
3. Ground cumin
4. Kosher salt
5. Black pepper
Spread the chopped cauliflower florets and chickpeas on two separate baking sheets (or one large sheet if space allows). Toss the cauliflower with 2 Tbsp. of olive oil while coating the chickpeas with the remaining oil.
Step 3: Season the Vegetables
Sprinkle 1 Tbsp. of the spice mixture over the chickpeas and toss to coat evenly. Use the remaining spice mixture to season the cauliflower in a similar manner.
Step 4: Roast in the Oven
Place both baking sheets in the preheated oven:
– Set a timer for 30 minutes.
– After 15 minutes, shake the pan with chickpeas gently and toss the cauliflower again.
– Remove chickpeas when done; let cauliflower roast for an additional 5-10 minutes until lightly charred around the edges.
Step 5: Make Green Tahini Sauce
While vegetables roast, combine all sauce ingredients in a blender or mini food processor:
1. Fresh cilantro leaves
2. Fresh parsley leaves
3. Tahini
4. Lemon juice
5. Minced garlic
6. Ground cumin
7. Kosher salt
8. Black pepper
With motor running, gradually add 1/3 cup warm water until smooth.
Step 6: Assemble Your Bowls
In four bowls:
1. Place 1/2 cup cooked rice as a base.
2. Divide roasted cauliflower and chickpeas evenly over each bowl.
3. Add optional toppings like cucumber slices or cherry tomatoes if desired.
4. Drizzle generously with Green Tahini Sauce before serving.
Enjoy your delicious Cauliflower Shawarma Bowls!
How to Serve Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are versatile and can be customized to fit your taste. Here are some delicious serving suggestions that can elevate your meal.
Fresh Vegetables
- Cucumber slices: Thinly sliced English or Persian cucumbers add a refreshing crunch.
- Cherry tomatoes: Halved cherry tomatoes bring a burst of sweetness and color.
Extra Protein
- Chickpeas: For those who want more protein, add a few extra roasted chickpeas on top.
- Tofu: Crumbled or grilled tofu can enhance the protein content and add another layer of texture.
Flavor Boosters
- Pickled onions: Add tangy pickled onions for an extra zing.
- Feta cheese: Sprinkle crumbled feta on top for a creamy, salty element.
Herb Garnish
- Fresh cilantro: Chopped cilantro adds brightness and enhances the dish’s overall flavor.
- Fresh parsley: A sprinkle of chopped parsley gives a fresh finish to the bowls.
How to Perfect Cauliflower Shawarma Bowls
To make your Cauliflower Shawarma Bowls even better, here are some helpful tips.
- Use fresh spices: Make sure your spices are fresh for maximum flavor impact.
- Preheat the oven: Ensure your oven is fully preheated to get that perfect roast on the cauliflower and chickpeas.
- Adjust seasoning: Don’t hesitate to taste and adjust the spice mixture according to your preference before roasting.
- Mix it up: Try different grains like quinoa or farro instead of white basmati rice for variety.
- Store properly: Keep leftovers in airtight containers in the fridge for up to three days.
- Reheat effectively: When reheating, use an oven or air fryer to maintain crispiness.
Best Side Dishes for Cauliflower Shawarma Bowls
Pairing side dishes with your Cauliflower Shawarma Bowls can enhance the meal experience. Here are some delightful options to consider.
- Hummus: Creamy hummus is a classic dip that complements the flavors perfectly. Serve with pita chips or veggie sticks.
- Tabbouleh Salad: This refreshing salad made with parsley, tomatoes, and bulgur wheat adds brightness and freshness.
- Roasted Vegetables: Seasonal roasted vegetables provide additional flavors and textures alongside your bowls.
- Pita Bread: Warm pita bread can be used to scoop up the bowls or enjoyed on the side as a tasty accompaniment.
- Greek Yogurt Dip: A cool yogurt dip with herbs balances out the warmth of the shawarma bowls nicely.
- Lentil Soup: A hearty lentil soup makes for a filling side that pairs well with Mediterranean flavors.
Common Mistakes to Avoid
Many people overlook simple details when making Cauliflower Shawarma Bowls. Here are some common mistakes and tips to ensure your dish is delicious.
Skipping the spice mix: Failing to coat your cauliflower and chickpeas with the spice blend will lead to bland flavors. Always toss them well in the spices for a tasty result.
Overcrowding the baking sheet: Placing too many ingredients on one sheet can cause steaming instead of roasting. Use separate sheets or batches for even cooking and crispiness.
Ignoring the roasting time: Not monitoring the cooking time can result in undercooked or burnt vegetables. Set a timer and check halfway through for perfect charring.
Neglecting the tahini sauce: Omitting or skimping on the Green Tahini Sauce means missing out on creamy flavor. Make sure to prepare enough and drizzle generously over your bowls.
Not customizing toppings: Sticking to just rice and roasted veggies limits your bowl’s potential. Add fresh herbs, cucumber, or tomatoes for extra freshness and texture.
Using cold water for tahini sauce: Adding cold water will make it harder to blend smoothly. Use warm water gradually for a creamy consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in airtight containers.
- Keep in the refrigerator for up to 4 days.
Freezing Cauliflower Shawarma Bowls
- Freeze in individual containers or freezer bags.
- They can last up to 3 months in the freezer.
Reheating Cauliflower Shawarma Bowls
- Oven: Preheat to 375°F and bake for about 15-20 minutes until warmed through.
- Microwave: Heat on high for 2-3 minutes; stir halfway for even heating.
- Stovetop: Warm in a skillet over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
What are Cauliflower Shawarma Bowls?
Cauliflower Shawarma Bowls are a nutritious, vegan meal featuring roasted cauliflower, crispy chickpeas, and flavorful Green Tahini Sauce served over rice.
Can I make Cauliflower Shawarma Bowls gluten-free?
Yes! The recipe is naturally gluten-free as long as you use gluten-free grains like quinoa or rice.
How do I customize my Cauliflower Shawarma Bowls?
You can add various toppings such as avocado, pickled onions, or different vegetables based on your preference.
Are there any substitutes for tahini sauce?
If you don’t have tahini, you can use sunflower seed butter or almond butter as alternatives, although they will alter the flavor slightly.
Final Thoughts
Cauliflower Shawarma Bowls offer a delightful blend of flavors and textures that make them suitable for any occasion. Whether enjoyed as a meal prep option or an easy weeknight dinner, these bowls are versatile. Feel free to customize them with your favorite toppings for an even more delicious experience!
Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are a delicious and nutritious plant-based meal that brings together crispy roasted cauliflower, crunchy chickpeas, and a creamy Green Tahini Sauce. This vibrant dish is perfect for meal prep or a satisfying weeknight dinner, offering a delightful blend of warm spices like curry, paprika, and cumin that elevate simple ingredients into something extraordinary. With endless customization options for toppings and sides, these bowls can be adapted to suit your taste while remaining vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 1 large head cauliflower
- 1 can chickpeas
- 3 Tbsp extra-virgin olive oil
- 2 cups cooked white basmati rice
- 1 Tbsp curry powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini
- 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 the oven to 425°F.
- Combine spices in a bowl. Toss chopped cauliflower and drained chickpeas separately with olive oil and spices.
- Spread on baking sheets; roast for 30 minutes total (check halfway).
- Meanwhile, blend Green Tahini Sauce ingredients until smooth.
- Assemble bowls with rice as the base topped with roasted veggies and sauce.
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
