Enjoy flavorful Cauliflower Shawarma Bowls topped with crispy chickpeas and Green Tahini Sauce—perfect for meal prep or a quick dinner!
Author:Olivia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 4
Category:Main
Method:Baking
Cuisine:Mediterranean
Ingredients
Scale
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 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. each kosher salt and black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
Spread the chopped cauliflower on one baking sheet and the chickpeas on another.
Toss cauliflower with 2 tablespoons of olive oil and chickpeas with the remaining tablespoon of olive oil.
Sprinkle 1 tablespoon of spice mixture over chickpeas; toss well. Sprinkle remaining spice mixture over cauliflower; toss until coated.
Place both baking sheets in the preheated oven and roast for about 30 minutes, shaking the pan of chickpeas and tossing the cauliflower halfway through.
In a blender or food processor, combine fresh cilantro, fresh parsley, tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper. Gradually stream in 1/3 cup warm water while blending until smooth.
In serving bowls, place 1/2 cup of cooked rice in each bowl. Divide roasted cauliflower and chickpeas evenly over rice. Add optional cucumber slices or cherry tomatoes on top. Drizzle Green Tahini Sauce generously over each bowl before serving.