Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls are a delightful and nutritious meal option that combines crispy chickpeas and roasted cauliflower, topped with a creamy Green Tahini Sauce. This vegan and gluten-free dish is perfect for meal prep or as an easy weeknight dinner. Whether you’re hosting friends or enjoying a quiet night in, these bowls bring unique flavors and vibrant colors to any table.

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Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep and cooking time, these bowls come together quickly without sacrificing flavor.
• Flavor Packed: The combination of spices on the cauliflower and chickpeas creates a mouthwatering experience that will leave you wanting more.
• Versatile Meal: Perfect for lunch or dinner, this recipe can be modified with your favorite grains or veggies for added variety.
• Healthy Ingredients: Packed with plant-based protein and fiber, these Cauliflower Shawarma Bowls are not only delicious but also nutritious.
• Meal Prep Friendly: Make a batch at the beginning of the week for quick grab-and-go lunches or dinners.

Tools and Preparation

To create your Cauliflower Shawarma Bowls, you’ll need some essential tools to make the process smooth and efficient.

Essential Tools and Equipment

• Baking sheets
• Mixing bowls
• Blender or food processor
• Measuring spoons
• Knife and cutting board

Importance of Each Tool

• Baking sheets: These allow for even roasting of your cauliflower and chickpeas, ensuring they are crispy.
• Blender or food processor: Essential for quickly making the creamy Green Tahini Sauce that ties the dish together.
• Mixing bowls: Useful for combining ingredients without making a mess during preparation.

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

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

• Thinly sliced English or Persian cucumber
• Halved cherry tomatoes

Fresh Herbs & Sauce Ingredients

• 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.

Step 2: Prepare the Spices and Vegetables

1. In a bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper.
2. Spread the cauliflower florets and chickpeas out on two separate rimmed baking sheets (or one large sheet if you have enough space).
3. Toss the cauliflower with 2 tablespoons of olive oil.
4. Coat the chickpeas with the remaining tablespoon of oil.
5. Sprinkle 1 tablespoon of the spice mixture over the chickpeas; toss them to coat evenly.
6. Sprinkle the remaining spice mixture over the cauliflower; toss until well coated.

Step 3: Roast in Oven

Place both baking sheets in the oven and set a timer for 30 minutes:
1. After 15 minutes, shake the pan of chickpeas to ensure even cooking.
2. Give the cauliflower a good toss as well.
3. Remove the chickpeas from the oven when done; let the cauliflower roast for an additional 5 to 10 minutes until lightly charred at the tips.

Step 4: Make Green Tahini Sauce

While everything roasts:
1. Combine all sauce ingredients in a blender or mini food processor.
2. With the motor running, gradually stream in 1/3 cup warm water until smooth.

Step 5: Assemble Your Bowls

To serve:
1. Place ½ cup cooked rice in four bowls.
2. Divide roasted cauliflower and chickpeas evenly among each bowl.
3. Add cucumber slices and/or cherry tomatoes as 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 enjoyed in various ways. You can customize them with different toppings and sides to suit your taste preferences. Here are some delightful serving suggestions:

Add Fresh Vegetables

• Cucumbers: Thinly sliced English or Persian cucumbers add a refreshing crunch.
• Cherry Tomatoes: Halved cherry tomatoes provide a burst of sweetness and color.

Incorporate Nuts or Seeds

• Toasted Almonds: Sprinkle toasted almonds for added crunch and nutty flavor.
• Sesame Seeds: A sprinkle of sesame seeds enhances the dish’s overall texture.

Drizzle Extra Sauce

• More Green Tahini Sauce: Drizzling extra sauce over the bowls amplifies the flavors.
• Hot Sauce: Add a dash of your favorite hot sauce for a spicy kick.

Serve with Pita Bread

• Warm Pita Bread: Pairing the bowls with warm pita bread makes for a filling meal.
• Pita Chips: Crunchy pita chips can serve as an excellent side for scooping.

Garnish with Fresh Herbs

• Fresh Cilantro: A sprinkle of fresh cilantro adds brightness and flavor.
• Chopped Parsley: Chopped parsley complements the dish beautifully and enhances its appearance.

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How to Perfect Cauliflower Shawarma Bowls

To achieve the best Cauliflower Shawarma Bowls, follow these handy tips that enhance both flavor and presentation:

• Use Fresh Ingredients: Always opt for fresh vegetables and herbs to elevate taste.
• Adjust Spice Levels: Feel free to modify spice quantities based on your heat preference.
• Roast Until Crispy: Ensure that cauliflower is well-roasted for maximum flavor and texture.
• Make Ahead of Time: Prepare ingredients ahead of time for easy meal prep during busy weeks.

Best Side Dishes for Cauliflower Shawarma Bowls

Pairing side dishes with your Cauliflower Shawarma Bowls can create a more satisfying meal experience. Here are some excellent options:

1. Hummus: A creamy dip that pairs well with roasted vegetables; serve it with pita chips or fresh veggies.
2. Tabbouleh Salad: This refreshing salad made from parsley, tomatoes, and bulgur complements the warm spices beautifully.
3. Roasted Vegetables: An assortment of seasonal roasted vegetables adds color and nutrition to your meal.
4. Israeli Salad: A fresh salad made with diced cucumbers, tomatoes, and onions provides a bright contrast.
5. Quinoa Salad: A protein-packed quinoa salad can be served alongside to enhance nutritional value.
6. Grilled Corn on the Cob: Sweet corn grilled to perfection makes for a fun and tasty side.
7. Pickled Red Onions: These tangy onions add zestiness and balance out the flavors in your bowl.
8. Yogurt Sauce: A cool yogurt sauce can offer creaminess, balancing out the spices in your shawarma bowls.

Common Mistakes to Avoid

When making Cauliflower Shawarma Bowls, it’s easy to overlook some details. Here are common mistakes to watch for.

• Skipping the spice mix: Not seasoning the cauliflower and chickpeas properly can lead to bland flavors. Always use the spice mixture generously for a vibrant taste.
• Overcrowding the baking sheet: If you pile too many veggies on one sheet, they will steam instead of roast. Spread them out in a single layer for that perfect crispiness.
• Not preheating the oven: Failing to preheat can affect cooking times and texture. Always ensure your oven is at the right temperature before adding your ingredients.
• Ignoring cooking times: Different ovens may cook differently. Keep an eye on your chickpeas and cauliflower, adjusting the time if needed for optimal roasting.
• Neglecting toppings: Skipping fresh toppings like cucumbers or tomatoes can make the dish less appealing. Add colorful garnishes for extra flavor and visual appeal.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• Cauliflower Shawarma Bowls will last up to 4 days in the fridge.

Freezing Cauliflower Shawarma Bowls

• Freeze individual portions in freezer-safe bags or containers.
• They can be stored for up to 3 months.

Reheating Cauliflower Shawarma Bowls

• Oven: Preheat to 350°F and bake for about 15 minutes until warmed through.
• Microwave: Heat in a microwave-safe dish for 2-3 minutes, stirring halfway through.
• Stovetop: Warm in a skillet over medium heat, stirring occasionally, for about 5 minutes.

Frequently Asked Questions

What are Cauliflower Shawarma Bowls?

Cauliflower Shawarma Bowls are a vegan dish featuring roasted cauliflower and crispy chickpeas served with rice and drizzled with Green Tahini Sauce.

Can I customize my Cauliflower Shawarma Bowls?

Yes! Feel free to add other vegetables like bell peppers or zucchini, or switch up the grains based on your preference.

How do I make the Green Tahini Sauce?

Blend tahini, lemon juice, garlic, cumin, salt, black pepper, cilantro, parsley, and warm water until smooth for a delicious dressing.

Are Cauliflower Shawarma Bowls gluten-free?

Absolutely! This recipe is naturally gluten-free as it contains no gluten-based ingredients.

How can I make these bowls spicier?

Add cayenne pepper or red pepper flakes to the spice mix before roasting for an extra kick!

Final Thoughts

Cauliflower Shawarma Bowls are not only flavorful but also incredibly versatile. You can easily customize them with different grains, veggies, or dressings according to your taste. Give this recipe a try — it’s perfect for meal prep or an easy weeknight dinner!

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Cauliflower Shawarma Bowls

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• Author: Sarah
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Vegan

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Description

Cauliflower Shawarma Bowls are a vibrant and nutritious vegan dish that combines perfectly roasted cauliflower and crispy chickpeas, all drizzled with a creamy Green Tahini Sauce. This recipe is not only easy to prepare but also customizable, making it ideal for meal prep or a quick weeknight dinner. Each bowl bursts with flavors from aromatic spices like curry and cumin, while the fresh herbs and colorful vegetables add brightness and texture.

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Ingredients

Scale 1x2x3x

• 1 large head of cauliflower
• 1 can of chickpeas
• 3 tablespoons extra-virgin olive oil
• 1 Tbsp. curry powder
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 cups cooked white basmati rice (or grain of choice)
• 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
• Thinly sliced English or Persian cucumber (optional)
• Halved cherry tomatoes (optional)

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Instructions

1. Preheat oven to 425°F.
2. Mix spices in a bowl and toss cauliflower with 2 tablespoons of olive oil and chickpeas with remaining oil and spices.
3. Spread on baking sheets and roast for 30 minutes, shaking halfway through for even cooking.
4. Meanwhile, blend tahini sauce ingredients until smooth.
5. Assemble bowls: layer rice, roasted cauliflower and chickpeas, drizzle with tahini sauce.

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Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 410
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg