Cauliflower Shawarma Bowls
These vibrant vegan shawarma bowls feature spice-roasted cauliflower and crispy chickpeas served over fluffy basmati rice. Topped with fresh cucumbers, juicy cherry tomatoes, and a creamy green tahini sauce, it is a healthy and flavorful meal perfect for easy weeknight dinners or meal prep.
Instructions
- 1
Preheat your oven to 425°F.
- 2
In a small bowl, combine the curry powder (1 tbsp), paprika powder (2 tsp), ground cumin powder (1 tsp), kosher salt (1 tsp), and black pepper (0.5 tsp).
- 3
Place cauliflower (1) florets and chickpeas (1 can) on baking sheets. Toss cauliflower with extra-virgin olive oil (2 tbsp) and chickpeas with extra-virgin olive oil (1 tbsp). Evenly sprinkle the spice mixture over both and toss to coat.
- 4
Roast in the oven for 30 minutes. Remove the chickpeas and continue roasting the cauliflower for another 5-10 minutes until the edges are lightly charred.
- 5
While vegetables roast, blend fresh cilantro (0.5 cup), fresh parsley (0.5 cup), tahini (0.25 cup), lemon juice (2 tbsp), garlic cloves (0.5 tsp), ground cumin powder (0.25 tsp), and salt pepper (0.25 tsp) in a blender. Gradually add warm water (0.33 cup) while blending until the sauce is smooth.
- 6
Assemble bowls with a base of white basmati rice (2 cup). Top with roasted cauliflower, chickpeas, cucumber (1 handful), and cherry tomatoes (1 handful). Drizzle generously with tahini sauce.
Nutrition Facts
Per portion