A warm, savory aroma fills your kitchen as the roasted cauliflower and chickpeas caramelize to perfection. These Cauliflower Shawarma Bowls come together in just 40 minutes and deliver a satisfying mix of flavors and textures that make weeknight dinners a delight. The combination of spices elevates the dish, ensuring every bite is packed with warmth and zest.
This recipe is ideal for anyone seeking a healthy, plant-based meal that is both filling and nourishing. It’s perfect for busy weeknights when you want something wholesome yet quick. You can even prepare the components ahead of time and store them for easy assembly later.
Why You’ll Love This Recipe
- The roasted cauliflower and chickpeas create a delightful contrast of crunchy and creamy textures.
- A blend of spices adds a flavorful punch that invigorates each bite.
- The Green Tahini Sauce is rich and refreshing, enhancing the overall dish.
- It’s versatile, allowing for easy modifications based on dietary preferences.
What You’ll Need
Gather these ingredients for your delicious bowls.
For the Roasted 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
For Serving
- 2 cups cooked white basmati rice (sub grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
For the 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. each kosher salt and black pepper
Basmati rice can be replaced with quinoa or brown rice.
Substitutions & Swaps
- Olive oil for avocado oil
- Chickpeas for lentils
- Tahini for sunflower seed butter
- Fresh herbs for dried herbs
How to Make It
Here’s how to create these delicious bowls.
Preheat Oven
Preheat your oven to 425°F.
Prepare the Spices
Combine curry powder, paprika, cumin, salt, and pepper in a bowl.
Toss the Vegetables
Spread cauliflower and chickpeas out on two separate rimmed baking sheets (or one large baking sheet if you can fit it all). Toss cauliflower with 2 Tbsp. of the oil, and chickpeas with remaining 1 Tbsp. oil. Sprinkle 1 Tbsp. of the spice mixture over chickpeas, and toss to coat. Sprinkle remaining spice mixture over cauliflower, and toss to coat.
Roast in Oven
Place both baking sheets in the oven, and set timer for 30 minutes. After 15 minutes, shake the pan of chickpeas, and give the cauliflower a good toss. Remove chickpeas from the oven when the timer goes off, and let the cauliflower go 5 to 10 minutes longer, until the tips of the florets are lightly charred.
Blend the Sauce
Meanwhile, prepare Green Tahini Sauce by combining all ingredients in a blender or mini food processor. With motor running, gradually stream in 1/3 cup warm water and blend until smooth.
Assemble the Bowls
Prepare bowls by placing 1/2 cup cooked rice in 4 bowls. Divide roasted cauliflower and chickpeas evenly over each bowl, along with cucumber slices and/or cherry tomatoes, if using. Drizzle Green Tahini Sauce over everything.
How to Store It
Fridge: 4 to 5 days in an airtight container.
Freezer: no, ingredients lose texture and flavor.
Reheat: microwave for 1 to 2 minutes until heated through.
Tips for Best Results
- Coat cauliflower thoroughly for even roasting and flavor.
- Use precise spices for an authentic shawarma taste.
- Adjust roasting time based on your oven’s performance.
- Make the Green Tahini Sauce right before serving for the best freshness.
Serving Suggestions
- Pair with warm pita or flatbread for a complete meal.
- Serve as a meal prep option for busy lunches.
- Add avocado slices for extra creaminess and healthy fats.
