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These Cauliflower Shawarma Bowls bring together crispy roasted chickpeas and tender spiced cauliflower on a bed of fluffy basmati rice with a bright, creamy green tahini sauce. They are perfect for a plant-based, gluten-free meal that works as an easy weeknight dinner or make-ahead lunch. The flavors are bold without needing complicated prep, making this recipe a reliable go-to when you want something healthy and satisfying.
This dish became a household favorite after I tried it during a busy week when I wanted something filling yet light. Now it is regularly requested because everyone loves the mix of crispy, creamy, and fresh textures.
Gather Your Ingredients
- Curry powder: for warm, aromatic flavor experience
- Paprika: adds smoky depth; choose Hungarian or Spanish for best results
- Ground cumin: contributes earthy notes; fresh cumin is always better if you can grind it yourself
- Kosher salt: balances and enhances the spices
- Black pepper: to add subtle heat; freshly cracked works best
- Extra-virgin olive oil: ensures a smooth roast and rich mouthfeel
- A large head of cauliflower: broken into uniform florets allows even roasting
- Canned chickpeas: rinsed and dried to crisp up nicely in the oven
- Cooked white basmati rice: provides a fragrant, fluffy base; jasmine or brown rice can substitute
- Green Tahini Sauce: includes fresh cilantro and parsley for bright herbal notes
- Tahini: from sesame seeds creates creaminess and nutty flavor; look for a smooth, well-stirred jar
- Fresh lemon juice: adds acidity and brightness
- Minced fresh garlic: for pungency and depth
- Additional ground cumin with salt and pepper: rounds out the sauce seasoning
How to Make It
- Savor the Spice Mix:
- Combine the curry powder, paprika, cumin, kosher salt, and black pepper thoroughly in a small bowl. This blend is the foundation of your shawarma flavor and should be mixed evenly to ensure every bite is well-seasoned.
- Prepare the Cauliflower and Chickpeas for Roasting:
- Preheat your oven to 425 degrees Fahrenheit to prepare for high-heat roasting. Spread cauliflower florets on one rimmed baking sheet and chickpeas on another, or use a large sheet if space allows without overcrowding.
- Coat with Oil and Spices:
- Toss the cauliflower with two tablespoons of olive oil and evenly sprinkle half of the spice blend over it, tossing to coat well. Toss chickpeas with the remaining one tablespoon of olive oil and the remaining spice mixture, making sure each chickpea is coated for maximum crispiness and flavor.
- Roast and Toss:
- Place both trays in the oven and set a timer for 30 minutes. After 15 minutes, shake the chickpea tray to redistribute the chickpeas and gently toss the cauliflower to promote even charring and roasting.
- Finish Roasting:
- When the timer goes off, remove the chickpeas which should be crisp. Let cauliflower continue roasting for an additional 5 to 10 minutes until the edges of the florets are lightly charred and tender.
- Blend the Green Tahini Sauce:
- While the veggies roast, combine cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and black pepper in a blender or mini processor. Start blending and gradually stream in about one-third cup of warm water until the sauce becomes smooth and pourable.
- Assemble the Bowls:
- Divide half a cup of cooked rice evenly among four bowls. Top each with roasted cauliflower and crispy chickpeas, adding cucumber slices or cherry tomatoes if using. Drizzle generously with the green tahini sauce just before serving.
My favorite ingredient has to be the green tahini sauce. The fresh herbs brighten the dish so beautifully and make it feel like something really special rather than just roasted vegetables. One memorable time, I brought this bowl to a picnic, and friends asked for the recipe right away. It was fun sharing this simple but tasty meal that felt so nourishing and satisfying.
Flavor Boosters
Serve these bowls with additional lemon wedges on the side for extra brightness. Try adding pickled vegetables like radishes or turnips for tang and crunch. A handful of toasted nuts or seeds sprinkled on top adds a wonderful nutty texture.
Serving Suggestions
Shawarma spices come from Middle Eastern cuisine and this bowl is a modern plant-based spin on traditional meat dishes. Cauliflower makes an excellent vegetarian substitute because it soaks up the spices and roasts to a satisfying texture. Green tahini sauce is a fresh alternative to heavier sauces and balances the warm spices with herbaceous coolness.
Creative Twists
In warmer months add raw cucumber and cherry tomatoes for freshness and color. During cooler seasons swap out fresh herbs in the sauce for kale or spinach and blend well for a heartier green sauce. Try roasting root vegetables like carrots or sweet potatoes along with the cauliflower for added sweetness and variety.
This recipe has become one of those dishes I make whenever I want a healthy, colorful, plant-based meal that still feels indulgent and cozy. Give the spice blend your attention and do not rush the roasting; these steps make all the difference.
Recipe FAQs
- → What spices enhance the cauliflower and chickpeas?
Curry powder, paprika, ground cumin, salt, and black pepper give a warm, aromatic flavor to the cauliflower and chickpeas.
- → How is the green tahini sauce prepared?
Blend fresh cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper with warm water until smooth for a creamy, herby dressing.
- → Can this bowl be made gluten-free?
Yes, using basmati rice or another gluten-free grain keeps the dish naturally gluten-free and suitable for various diets.
- → What is the best way to cook cauliflower to keep it flavorful?
Roasting at high heat with spices and olive oil until the tips are lightly charred maximizes flavor and texture.
- → How can the components be stored for meal prep?
Store cauliflower, chickpeas, rice, and tahini sauce separately in airtight containers refrigerated up to three days for best freshness.