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Cauliflower Shawarma Bowl

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A vibrant dish featuring roasted cauliflower, spiced chickpeas, and creamy tahini sauce, delivering a wholesome and flavorful meal.

Ingredients

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  • 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
  • Optional toppings: thinly sliced cucumber and halved cherry tomatoes
  • 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 garlic
  • 1/4 tsp ground cumin
  • 1/4 tsp each kosher salt and black pepper

Instructions

  1. Preheat your oven to 425°F.
  2. Combine curry powder, paprika, ground cumin, kosher salt, and black pepper in a bowl.
  3. Spread the chopped cauliflower and chickpeas out on two separate rimmed baking sheets.
  4. Toss the cauliflower with 2 tablespoons of olive oil, ensuring every floret is coated.
  5. Sprinkle 1 tablespoon of the spice mixture over the chickpeas and toss to coat.
  6. Place both baking sheets in the oven and set a timer for 30 minutes.
  7. Remove the chickpeas from the oven when the timer goes off; allow the cauliflower to roast for an additional 5-10 minutes.
  8. Prepare the Green Tahini Sauce by combining tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper.
  9. Build your bowls by placing 1/2 cup of cooked rice in each bowl.
  10. Top with roasted cauliflower and chickpeas, followed by any optional toppings and a drizzle of Green Tahini Sauce.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. For a gluten-free option, substitute the rice with quinoa.

Nutrition

Find it online: https://www.cookingwithmayaa.com/cauliflower-shawarma-bowls-recipe/

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