If you’re craving a dish that’s full of bold flavors, vibrant colors, and wholesome ingredients, look no further than this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe. It’s a truly delightful meal that brings together perfectly spiced roasted cauliflower and chickpeas with a luscious, herb-packed tahini drizzle that’ll have you coming back for seconds!
Why You’ll Love This Recipe
- Vibrant Flavors: The spices create that iconic shawarma taste without any meat.
- Wholesome and Nourishing: Packed with veggies, chickpeas, and fresh herbs, this bowl is as nutritious as it is delicious.
- Simple Preparation: Minimal ingredients and easy steps make it perfect for weeknight dinners or meal prep.
- Customizable: Easily tailor toppings and sides to suit your cravings or dietary needs.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role—from the earthy spices that coat the cauliflower and chickpeas to the fresh herbs that bring the green tahini sauce to life. These simple components come together to create a colorful and tasty bowl that’s both satisfying and healthy.
- Curry powder, paprika, and cumin: The aromatic blend that gives the cauliflower shawarma its signature warmth and depth.
- Cauliflower florets: The star vegetable, roasted to tender, slightly charred perfection.
- Chickpeas: Provide hearty protein with a satisfying crispy exterior when roasted.
- Extra-virgin olive oil: Adds richness and helps to crisp up the veggies wonderfully.
- Basmati rice: Fluffy and fragrant, the perfect base to soak up all the flavors.
- Fresh cilantro and parsley: Bright, herbal notes that take the green tahini sauce to the next level.
- Tahini: Creamy sesame paste that forms the luscious body of the dressing.
- Lemon juice and garlic: Add vibrant tang and a punch of flavor to the sauce.
Variations
One of the best things about the Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe is how adaptable it is! Whether you’re vegan, gluten-free, or just love experimenting in the kitchen, these variations make it easy to switch things up while keeping all the wonderful shawarma vibes.
- Protein Upgrade: Swap chickpeas for roasted tofu cubes or grilled chicken for added protein variety.
- Grain Swap: Use quinoa, farro, or cauliflower rice instead of basmati for a different texture or to accommodate low-carb diets.
- Spice Levels: Add a pinch of cayenne or drizzle with harissa for an extra kick, perfect for heat lovers.
- Nut-Free Sauce: Simply omit tahini and blend avocado with herbs and lemon for a creamy, nut-free alternative.
How to Make Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Step 1: Prep the Cauliflower and Chickpeas
Start by preheating your oven to 425°F—this high heat is key to getting that irresistible char and caramelization. Toss the cauliflower florets in olive oil and the aromatic spice mix, while the chickpeas get their own coat of oil and spices. Spreading them out on separate baking sheets helps each vegetable roast evenly and get that perfect crisp.
Step 2: Roast to Perfection
Roast for about 30 minutes, shaking the pan halfway through to ensure even cooking. You’ll want to remove the chickpeas after 30 minutes, but let the cauliflower continue roasting a little longer until the edges turn golden brown with a slight char. This step builds incredible flavor and texture in the bowl.
Step 3: Blend the Green Tahini Sauce
While the veggies roast, blend together parsley, cilantro, tahini, lemon juice, garlic, and spices, gradually adding warm water until smooth and creamy. This sauce is the magical tie that brings the whole bowl together with its bright, nutty freshness that complements the warm, spiced veggies perfectly.
Step 4: Assemble Your Bowls
Start each bowl with a comforting bed of fluffy basmati rice, then layer on the roasted cauliflower and chickpeas. Add in optional fresh cucumber slices and cherry tomatoes for a refreshing burst, then drizzle the green tahini sauce generously on top. You’ve got yourself a bowl that’s bursting with flavor, texture, and color—total satisfaction guaranteed!
Pro Tips for Making Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
- Even Roasting: Use two pans to avoid overcrowding – this helps everything roast evenly and get crispy instead of soggy.
- Balancing Texture: Don’t skip shaking the chickpeas at the halfway point to keep them crispy and crunchy—texture contrast is key!
- Sauce Consistency: Warm water is your friend when blending tahini sauce to avoid clumping and achieve creamy perfection.
- Herb Freshness: Use fresh herbs for the green tahini sauce for that vibrant, bright flavor—dried just won’t cut it here.
How to Serve Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Garnishes
A sprinkle of toasted pine nuts or pumpkin seeds adds delightful crunch on top. Fresh herbs like extra parsley or cilantro give a lovely color pop and herbal brightness. For some tang, add pickled red onions or a squeeze of fresh lemon juice to awaken all the flavors right before serving.
Side Dishes
This bowl shines on its own but pairs beautifully with warm pita bread or flatbreads to scoop up every delicious bite. A crisp green salad or tabbouleh can add a fresh contrast to the warm, spiced vegetables. For a heartier meal, add roasted sweet potatoes or a dollop of creamy hummus on the side.
Creative Ways to Present
Serve your shawarma bowls in colorful ceramic bowls to highlight all the vibrant hues. Layer ingredients artfully by color and texture to make the dish look as amazing as it tastes. If hosting, offer the green tahini sauce on the side and let everyone drizzle their perfect amount.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted cauliflower, chickpeas, and rice in an airtight container in the fridge for up to 4 days. Keep the green tahini sauce separate to preserve its freshness and prevent it from thickening or separating.
Freezing
While the roasted cauliflower and chickpeas freeze well for up to 2 months, it’s best to freeze the components separately without the sauce. Thaw overnight in the fridge, then reheat thoroughly before serving and freshen up with newly made tahini sauce.
Reheating
Reheat the roasted vegetables and rice in the oven or on the stovetop to retain crispness. Avoid microwaving the green tahini sauce to prevent it from splitting—add fresh sauce for the best taste experience once your bowl is warmed.
FAQs
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Can I make the green tahini sauce ahead of time?
Absolutely! The green tahini sauce can be made up to 2 days in advance and stored in the fridge in an airtight container. Just give it a good stir before serving—if it thickens, simply whisk in a splash of warm water to loosen it back up.
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What if I don’t have basmati rice?
No problem at all! You can use any long-grain rice, quinoa, couscous, or even cauliflower rice for a lighter option. Each will bring its own texture and flavor, but all work beautifully as a base for this recipe.
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Is this recipe gluten-free?
Yes! This Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe is naturally gluten-free as long as you choose a gluten-free grain or rice. Just double-check your curry powder and other spices to ensure they’re gluten-free too.
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Can I add other vegetables to the bowls?
Definitely! Roasted bell peppers, zucchini, or carrots make excellent additions to these bowls. Feel free to mix and match your favorite veggies to keep this recipe exciting and personalized to your taste buds.
Final Thoughts
There’s something so cozy and satisfying about a bowl packed with roasted veggies bursting with flavor and coated in a luscious green tahini sauce. I hope you enjoy making and savoring this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe as much as I do. It’s the perfect meal to brighten your day and nourish your soul!
PrintCauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Cauliflower Shawarma Bowls are a flavorful, plant-based dish featuring spiced roasted cauliflower and chickpeas served over fluffy basmati rice, topped with fresh vegetables and a vibrant green tahini sauce. This wholesome recipe combines Middle Eastern spices with a tangy herbaceous dressing, making it perfect for a healthy and satisfying vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Spiced 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
- 2 cups cooked white basmati rice (or sub grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber and 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
- 1/3 cup warm water (to blend)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the cauliflower and chickpeas to achieve a nice char and crispiness.
- Mix Spices: In a bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper. This will be the flavorful spice blend for the vegetables.
- Prepare Vegetables: Spread cauliflower florets and chickpeas out on two separate rimmed baking sheets (or use one large baking sheet if there’s enough space). Toss the cauliflower with 2 tablespoons of olive oil and sprinkle half of the spice mixture over it, tossing to coat evenly. Toss the chickpeas with the remaining 1 tablespoon olive oil and the other half of the spice mix, ensuring they are well coated.
- Roast Vegetables: Place both baking sheets in the preheated oven. Roast for a total of 30 minutes. After 15 minutes, shake the pan with chickpeas and toss the cauliflower to promote even cooking. Remove the chickpeas once the 30 minutes are up. Let the cauliflower continue roasting for an additional 5 to 10 minutes, until the tips are lightly charred.
- Prepare Green Tahini Sauce: While roasting, blend the cilantro, parsley, tahini, fresh lemon juice, minced garlic, ground cumin, kosher salt, and black pepper in a blender or mini food processor. With the motor running, gradually add 1/3 cup warm water until the sauce is smooth and creamy.
- Assemble Bowls: Divide cooked basmati rice into 4 bowls (about 1/2 cup each). Top with equal portions of roasted cauliflower and chickpeas. Add optional cucumber slices and halved cherry tomatoes for freshness. Drizzle generously with the green tahini sauce.
Notes
- For extra heat, add a pinch of cayenne pepper or crushed red pepper flakes to the spice mix.
- You can substitute white basmati rice with brown rice or quinoa for a nuttier flavor and higher fiber content.
- If tahini is too thick, add more warm water to achieve desired sauce consistency.
- Leftover cauliflower and chickpeas can be refrigerated and enjoyed cold or reheated within 3 days.
- For a gluten-free meal, ensure that the spices and tahini are certified gluten-free.
