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A vibrant cauliflower shawarma bowl topped with fresh vegetables and tahini sauce.

Cauliflower Shawarma Bowls

A hearty, plant-based bowl filled with roasted cauliflower, crispy chickpeas, and creamy tahini sauce, perfect for meal prep or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Plant-Based
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets
  • 1 can chickpeas, drained and rinsed
  • 2 cups basmati rice
  • 2 tablespoons olive oil
  • 1 tablespoon shawarma spice blend
  • to taste Salt and pepper
Tahini Sauce
  • 1/2 cup tahini
  • 1/4 cup water Adjust for consistency
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • a pinch Salt
Garnish
  • to taste Fresh parsley For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cauliflower florets and chickpeas with olive oil, shawarma spice blend, salt, and pepper. Spread them out in a single layer.
  3. Roast for 25-30 minutes, until the cauliflower is tender and chickpeas are crispy.
  4. While the vegetables are roasting, cook the basmati rice according to package instructions.
  5. In a bowl, whisk together tahini, water, lemon juice, minced garlic, and a pinch of salt to make the Green Tahini Sauce. Adjust the consistency with more water if needed.
Assembly
  1. Place a scoop of rice at the bottom of each bowl.
  2. Top with roasted cauliflower and chickpeas.
  3. Drizzle with Green Tahini Sauce.
  4. Garnish with fresh parsley and serve.

Notes

Store leftovers in airtight containers. Refrigerate roasted ingredients for up to 3 days and tahini sauce for about a week.