Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls are a delightful mix of flavors and textures that make for an ideal meal, whether you’re enjoying a casual weeknight dinner or prepping for lunch. These bowls are packed with roasted cauliflower and crispy chickpeas, all topped with a vibrant Green Tahini Sauce. They’re not only vegan and gluten-free but also incredibly versatile, allowing you to customize them based on your taste preferences.

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Why You’ll Love This Recipe

• Healthy and Wholesome: Packed with nutritious ingredients like cauliflower and chickpeas, these bowls provide essential vitamins and minerals.
• Quick Preparation: With a total time of just 50 minutes, you can enjoy a delicious meal without spending hours in the kitchen.
• Flavorful Spices: The combination of curry powder, cumin, and paprika elevates the taste profile to new heights.
• Meal Prep Friendly: Perfect for batch cooking, these bowls can be refrigerated for easy lunches throughout the week.
• Customizable Toppings: Add your favorite veggies or sauces to make each bowl unique to your liking.

Tools and Preparation

Before diving into making Cauliflower Shawarma Bowls, gather your essential tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Baking sheets
• Blender or mini food processor
• Mixing bowls

Importance of Each Tool

• Baking sheets: Essential for roasting the cauliflower and chickpeas evenly, ensuring they become crispy.
• Blender or mini food processor: Used for creating the smooth Green Tahini Sauce that ties the dish together.

Ingredients

Cauliflower Shawarma Bowls with crispy chickpeas and Green Tahini Sauce. These vegan and gluten-free bowls are perfect for meal prep lunch or easy weeknight dinner.

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

How to Make Cauliflower Shawarma Bowls

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature will help achieve that perfect roast on both the cauliflower and chickpeas.

Step 2: Prepare the Spice Mixture

In a mixing bowl:
1. Combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
2. Spread the chopped cauliflower on one baking sheet and chickpeas on another (or use one large sheet if space allows).
3. Toss the cauliflower with 2 tablespoons of olive oil; coat the chickpeas with the remaining tablespoon of oil.
4. Sprinkle 1 tablespoon of spice mixture over chickpeas; toss well.
5. Use the remaining spice mixture on cauliflower; toss again.

Step 3: Roast the Vegetables

Place both baking sheets in the oven:
1. Set a timer for 30 minutes.
2. After 15 minutes, shake the pan of chickpeas gently; give cauliflower a good toss.
3. Remove chickpeas when timer goes off; allow cauliflower to roast an additional 5-10 minutes until charred at tips.

Step 4: Make the Green Tahini Sauce

While vegetables are roasting:
1. In a blender or mini food processor, combine cilantro leaves, parsley leaves, tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper.
2. With motor running, gradually stream in 1/3 cup warm water until smooth.

Step 5: Assemble Your Bowls

To serve:
1. Place 1/2 cup cooked rice in each of four bowls.
2. Divide roasted cauliflower and chickpeas evenly among bowls.
3. Add optional cucumber slices and/or cherry tomatoes if desired.
4. Drizzle Green Tahini Sauce over everything before enjoying!

How to Serve Cauliflower Shawarma Bowls

These Cauliflower Shawarma Bowls are not only delicious but also versatile. You can customize them to suit your taste or occasion. Here are some creative serving suggestions to enhance your meal.

With Fresh Herbs

• Cilantro and Parsley: Sprinkle freshly chopped cilantro and parsley on top for added freshness and flavor.
• Mint Leaves: Add some mint leaves for a refreshing twist that complements the tahini sauce.

Topped with Crunchy Veggies

• Cucumber Slices: Thinly sliced cucumbers add a crisp texture and coolness to the bowls.
• Cherry Tomatoes: Halved cherry tomatoes introduce a burst of sweetness and color.

With Additional Proteins

• Grilled Chicken: For those who want extra protein, grilled chicken pairs well with the spices in the dish.
• Feta Cheese: Crumbled feta adds creaminess and a tangy flavor, enhancing the overall taste.

Served with Pita Bread

• Warm Pita: Serve warm pita bread on the side for dipping into the Green Tahini Sauce or enjoying alongside the bowls.

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How to Perfect Cauliflower Shawarma Bowls

Perfecting your Cauliflower Shawarma Bowls can elevate your dining experience. Follow these tips for outstanding results every time.

• Roasting Temperature: Use a high temperature (425°F) for roasting to achieve crispiness without burning.
• Even Spacing: Spread cauliflower and chickpeas out on baking sheets to ensure even cooking.
• Toss Periodically: Shake or toss the veggies halfway through roasting to promote even browning.
• Fresh Tahini Sauce: Prepare the Green Tahini Sauce just before serving for maximum freshness and flavor.

Best Side Dishes for Cauliflower Shawarma Bowls

Pairing your Cauliflower Shawarma Bowls with sides can create a complete meal. Here are some great side dishes that complement this recipe beautifully.

1. Hummus: A creamy dip that pairs perfectly with fresh veggies or pita chips, adding a rich flavor.
2. Tabbouleh Salad: This fresh salad made with parsley, tomatoes, and bulgur wheat brings brightness to your meal.
3. Roasted Vegetables: Seasonal roasted vegetables add depth and more nutrients to your plate.
4. Mediterranean Quinoa Salad: Quinoa mixed with olives, tomatoes, and herbs provides a wholesome touch.
5. Zucchini Fritters: Crispy fritters add a delightful crunch and are perfect for dipping in tahini sauce.
6. Pickled Red Onions: The tangy taste of pickled onions offers an exciting contrast to the flavors in your bowls.

Common Mistakes to Avoid

Making Cauliflower Shawarma Bowls can be simple and rewarding, but there are a few common pitfalls to watch out for.

• Incorrect Spice Ratios: Using too much or too little spice can throw off the flavor. Always measure carefully and adjust according to your taste.
• Overcrowding the Baking Sheet: Placing too many vegetables on one sheet can lead to steaming instead of roasting. Spread them out for even cooking and crispiness.
• Skipping the Tossing Step: Not tossing the cauliflower and chickpeas halfway through can result in uneven cooking. Make sure to give them a good shake or stir at the 15-minute mark.
• Using Cold Ingredients for Sauce: If the tahini sauce ingredients are cold, it won’t blend smoothly. Allow them to reach room temperature before mixing.
• Ignoring Customization Options: Sticking strictly to the recipe might limit your experience. Feel free to add your favorite veggies or proteins for a personal touch.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the fridge for up to 4 days.
• Keep the Green Tahini Sauce separate until ready to serve for best freshness.

Freezing Cauliflower Shawarma Bowls

• Freeze in individual portions using freezer-safe containers.
• They can last up to 3 months when properly stored.

Reheating Cauliflower Shawarma Bowls

• Oven: Preheat to 350°F and bake for about 15-20 minutes until heated through.
• Microwave: Heat on medium power in 1-minute intervals until warm, stirring between sessions.
• Stovetop: Sauté on medium heat in a pan with a splash of water or olive oil until heated through.

Frequently Asked Questions

Here are some common queries about making Cauliflower Shawarma Bowls.

Can I use other vegetables instead of cauliflower?

Yes! You can substitute broccoli, eggplant, or bell peppers for a different flavor profile while maintaining similar textures.

Are Cauliflower Shawarma Bowls gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free grains if substituting rice.

What else can I add to my Cauliflower Shawarma Bowls?

Feel free to customize with roasted sweet potatoes, avocado, or nuts for added texture and flavor.

How do I make this dish spicier?

To increase heat, add cayenne pepper or chili flakes into your spice mix before roasting.

Final Thoughts

These Cauliflower Shawarma Bowls offer an incredible array of flavors and textures that appeal to everyone. With endless customization options, you can create a bowl that suits your taste perfectly. Enjoy this delightful dish as a comforting meal any day of the week!

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Cauliflower Shawarma Bowls

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• Author: Dina
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Cauliflower Shawarma Bowls are a vibrant and wholesome meal that brings a delightful fusion of flavors to your table. This easy-to-make dish features roasted cauliflower and crispy chickpeas, all drizzled with a zesty Green Tahini Sauce. Whether you’re looking for a quick weeknight dinner or prepping for healthy lunches, these bowls are both vegan and gluten-free, allowing for endless customization based on your taste preferences. With a perfect blend of spices and fresh ingredients, this recipe is not only satisfying but also packed with nutrients. Enjoy the robust flavors and make it your own by adding your favorite toppings!

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Ingredients

Scale 1x2x3x

• 1 large head of cauliflower
• 1 (15-oz.) can chickpeas
• 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
• 1/2 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
• 2 cups cooked white basmati rice (sub grain of choice)
• Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes

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Instructions

1. Preheat oven to 425°F (220°C).
2. Mix spices in a bowl; toss cauliflower with 2 Tbsp olive oil and chickpeas with 1 Tbsp oil.
3. Coat veggies with spice mix; spread on baking sheets.
4. Roast for 30 minutes, tossing halfway through.
5. Blend tahini sauce ingredients in a processor until smooth.
6. Assemble bowls with rice, roasted vegetables, and tahini sauce.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 14g
• Protein: 14g
• Cholesterol: 0mg