Cauliflower Shawarma Bowls Recipe

Delight in vibrant bowls featuring tender, roasted cauliflower and crispy chickpeas paired with fragrant basmati rice and drizzled with a fresh, zesty green tahini sauce. This Vegan Cauliflower dish is a standout Vegetarian Recipes Healthy option bursting with flavor, texture, and an appealing medley perfect for a nourishing midweek treat.

I love this Cauliflower Shawarma Bowls recipe because it’s really healthy and packed with flavor. I combine 1 large head cauliflower cut into florets with just 2 tablespoons olive oil, 2 teaspoons ground cumin, 2 teaspoons ground coriander, smoked paprika, a 1/2 teaspoon turmeric powder, and salt and pepper for a nutritious roast.

Then I add a can of chickpeas that have been given another dash of olive oil and cumin along with smoked paprika to get that crispy finish. The basmati rice, cooked with 3 cups of water or veggie broth, provides a light and hearty base full of energy.

The star of the dish is the green tahini sauce made with 1/2 cup tahini, juice of 1 large lemon, 1-2 garlic cloves, fresh parsley, and cilantro. I appreciate how this meal offers a balanced mix of protein, fiber, vitamins and is perfect for a week’s veg dinner.

Why I Like this Recipe

I love this recipe because it gives me all these amazing flavors that remind me of delicious street food. First off the roasted cauliflower comes out so nicely caramelized and smoky, it’s like a little explosion of taste in every bite. I also really like how the chickpeas turn crispy in the oven which adds a cool crunch that totally makes the dish more fun to eat. Then there’s the green tahini sauce, which is tangy and creamy at the same time; it really pulls all the flavors together and makes even the plain basmati rice exciting. Lastly, I appreciate that its a wholesome, vegan meal that I can whip up on a busy night without too much hassle.

Ingredients

• Cauliflower: Crunchy, nutritious vegetable high in fiber and full of antioxidants.
• Chickpeas: Protein-rich legume with lots of fiber that make you feel full and satisfied.
• Basmati Rice: Light, aromatic carb source that gives energy and forms a hearty base.
• Tahini: Creamy, nutty paste packed with healthy fats and gives a rich flavor boost.
• Lemon Juice: Fresh, sour citrus adding brightness, vitamin C, and balancing the flavors in bowl.
• Olive Oil: Adds smooth texture and rich flavor along with heart healthy fats.
• Ground Cumin: Earthy note that deepens savory flavors and invites a warm, comforting spice.

Ingredient Quantities

• 1 large head cauliflower, cut into florets (about 1 1/2 lbs)
• 2 tablespoons olive oil, divided (one for the cauliflower and one for the chickpeas)
• 2 teaspoons ground cumin, divided between the cauliflower and chickpeas
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika, divided
• 1/2 teaspoon turmeric powder
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 1/2 cups basmati rice, rinsed
• 3 cups water or vegetable broth
• 1/2 cup tahini (for the green tahini sauce)
• Juice of 1 large lemon
• 1-2 garlic cloves, minced
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• Water, as needed to thin the sauce

How to Make this

1. Preheat your oven to 425°F and get two baking sheets ready.

2. In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, 1 teaspoon of cumin, the ground coriander, 1 teaspoon of smoked paprika, turmeric, salt, and pepper until well coated.

3. In another bowl, mix the chickpeas with the remaining olive oil, the other teaspoon of cumin, the other teaspoon of smoked paprika, salt, and pepper.

4. Spread the cauliflower on one baking sheet and the chickpeas on the other in a single layer.

5. Roast the cauliflower for about 25-30 minutes, stirring halfway through, while the chickpeas crisp up in about 20-25 minutes in the oven.

6. Meanwhile, rinse the basmati rice then combine it with 3 cups of water or vegetable broth in a pot. Bring it to a boil, then cover and let it simmer for around 15 minutes until tender.

7. For the green tahini sauce, combine the tahini, lemon juice, minced garlic, parsley, and cilantro in a blender. Slowly add water until the sauce is smooth and a little runny, and season with salt to taste.

8. To serve, divide the rice into bowls, top with the roasted cauliflower and chickpeas, then drizzle with the green tahini sauce. Enjoy your meal!

Equipment Needed

1. Preheated oven (set to 425°F) and 2 baking sheets
2. Large mixing bowl for coating cauliflower
3. A second mixing bowl for tossing chickpeas
4. Measuring spoons for spices and oil
5. A cutting board and knife to prep the cauliflower and herbs
6. A pot with a lid to cook the basmati rice
7. A blender to whip up the green tahini sauce
8. A colander to rinse chickpeas and rice

FAQ

Cauliflower Shawarma Bowls Recipe Substitutions and Variations

• If you dont have cauliflower, try using broccoli instead, it’ll give you a similar crunch but with a slightly different flavor.
• Not a fan of olive oil? You can use canola or grapeseed oil, they work pretty good in a pinch.
• If basmati rice is not available, jasmine rice or quinoa can totally do the trick and add a fun twist.
• No chickpeas around? White beans or lentils are awesome swaps that still bring in that hearty texture.
• If you’re out of tahini, you might mix some peanut butter with a bit of water and lemon juice to get that nutty sauce vibe.

Pro Tips

1. If you’re looking for extra flavor, try roasting the cauliflower and chickpeas with a sprinkle of lemon zest on top. It might sound weird but it really adds a nice brightness to the dish.

2. For a crispier texture on the chickpeas, make sure they’re completely dry before tossing with the oil and spices. That little step helps them crisp up a lot better in the oven.

3. When making the green tahini sauce, add the water slowly and taste as you go. Sometimes the lemon or garlic can be a bit overpowering, so adjust the salt and water until you get that perfect runny consistency.

4. Instead of just boiling the basmati rice in water or broth, try toasting the rice in a dry pan for a couple of minutes before adding the liquid. This brings out a subtle nutty flavor that compliments the roasted veggies well.