why make this recipe
Cauliflower Shawarma Bowls are a tasty and healthy choice for anyone looking to mix up their meals. They are packed with flavor, easy to make, and perfect for a quick lunch or dinner. This recipe is not only vegetarian but also offers a great way to enjoy nutritious ingredients like cauliflower and chickpeas. Plus, the creamy Green Tahini Sauce adds a special touch that brings everything together.
how to make Cauliflower Shawarma Bowls
Ingredients
- 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 any grain of choice)
- Optional toppings: thinly sliced English or Persian 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 fresh garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Directions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
- Spread the cauliflower florets and chickpeas onto two separate rimmed baking sheets. If you have a large baking sheet, you can use just one.
- Toss the cauliflower with 2 tablespoons of olive oil, and the chickpeas with the remaining 1 tablespoon of olive oil.
- Sprinkle 1 tablespoon of the spice mixture over the chickpeas and toss them to coat. Sprinkle the rest of the spice mixture over the cauliflower and toss to coat well.
- Place both baking sheets in the oven and set the timer for 30 minutes. After 15 minutes, shake the pan of chickpeas and give the cauliflower a good toss.
- Remove the chickpeas from the oven when the timer goes off. Let the cauliflower roast for an additional 5 to 10 minutes until the tips of the florets are lightly charred.
- While the cauliflower cooks, prepare the Green Tahini Sauce. In a blender or mini food processor, combine tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper. With the motor running, gradually stream in 1/3 cup of warm water and blend until smooth.
- To prepare the bowls, place 1/2 cup of cooked rice in each of the 4 bowls. Divide the roasted cauliflower and chickpeas evenly over the rice. Add cucumber slices and/or cherry tomatoes if you like. Finally, drizzle the Green Tahini Sauce over everything.
how to serve Cauliflower Shawarma Bowls
Serve the bowls warm with extra toppings like fresh herbs or additional vegetables for a personalized touch. These bowls can be great for meal prep, as they are just as delicious when reheated.
how to store Cauliflower Shawarma Bowls
Store any leftovers in airtight containers in the refrigerator. They will keep well for about 3 to 4 days. To reheat, simply warm in the microwave or in a skillet on the stovetop.
tips to make Cauliflower Shawarma Bowls
- For a spicier kick, add a pinch of cayenne pepper to the spice mix.
- Feel free to include other roasted vegetables like bell peppers or sweet potatoes.
- If you want to save time, use pre-cooked rice from the store.
variation
You can easily adjust this recipe to suit your taste. For example, you can switch out the cauliflower for roasted broccoli or use tofu instead of chickpeas for added protein.
FAQs
1. Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it does not include any animal products.
2. What grains can I use instead of basmati rice?
You can use quinoa, brown rice, or any other grain you enjoy.
3. Can I prepare the tahini sauce in advance?
Yes, you can make the Green Tahini Sauce ahead of time and store it in the refrigerator for up to a week.
