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Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe

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4.5 from 134 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://queenrecipe.com/cauliflower-shawarma-bowls-with-green-tahini-sauce-recipe/