Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are a delightful and nutritious option for any meal. These bowls combine roasted cauliflower and crispy chickpeas, topped with a creamy Green Tahini Sauce, making them perfect for lunch prep or a quick weeknight dinner. Whether you’re looking for a healthy vegan meal or an easy way to impress guests, these bowls stand out with vibrant flavors and textures.
Why You’ll Love This Recipe
- Flavorful Spices: The combination of curry powder, paprika, and cumin gives the cauliflower and chickpeas a wonderful depth of flavor.
- Easy Meal Prep: These bowls are ideal for preparing in advance, saving you time during busy weekdays.
- Vegan and Gluten-Free: Cauliflower Shawarma Bowls cater to various dietary preferences without sacrificing taste.
- Customizable Toppings: Add your favorite veggies or toppings to make each bowl uniquely yours.
- Wholesome Ingredients: Packed with nutrients from fresh vegetables, legumes, and whole grains, these bowls are both filling and healthy.
Tools and Preparation
To create your Cauliflower Shawarma Bowls effortlessly, you’ll need some essential tools. Having the right equipment makes cooking more fun!
Essential Tools and Equipment
- Baking sheets
- Mixing bowls
- Blender or mini food processor
- Measuring spoons
- Knife
Importance of Each Tool
- Baking sheets: Perfect for roasting vegetables evenly while achieving that wonderful caramelization.
- Blender or mini food processor: Essential for creating the smooth Green Tahini Sauce that elevates the dish.
- Mixing bowls: Useful for combining spices and tossing ingredients without making a mess.
Ingredients
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 the Rice Base
- 2 cups cooked white basmati rice (sub grain of choice)
Optional Toppings
- Thinly sliced English or Persian cucumber
- 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 crispy roasted vegetables.
Step 2: Prepare the Spices and Vegetables
- In a mixing bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper.
- Spread the cauliflower florets on one baking sheet and chickpeas on another (or on one large sheet if space allows).
- Toss the cauliflower with 2 tablespoons of olive oil.
- Coat the chickpeas with the remaining tablespoon of oil.
- Sprinkle 1 tablespoon of the spice mixture over the chickpeas; toss to coat them evenly.
- Sprinkle the remaining spice mixture over the cauliflower; toss until well combined.
Step 3: Roast in the Oven
Place both baking sheets in the preheated oven:
1. Set a timer for 30 minutes.
2. After 15 minutes, shake the pan of chickpeas gently and toss the cauliflower to ensure even cooking.
3. Remove chickpeas when they’re golden brown; let cauliflower roast an additional 5 to 10 minutes until lightly charred.
Step 4: Make Green Tahini Sauce
While vegetables roast:
1. Combine cilantro leaves, parsley leaves, tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper in a blender or mini food processor.
2. With the motor running, gradually add in 1/3 cup warm water until you achieve a smooth consistency.
Step 5: Assemble Your Bowls
To assemble:
1. Place ½ cup cooked rice at the bottom of each bowl (you’ll have enough for four servings).
2. Evenly distribute roasted cauliflower and chickpeas over each rice base.
3. Add optional toppings like cucumber slices or cherry tomatoes if desired.
4. Drizzle generously with Green Tahini Sauce before serving.
Enjoy your delicious Cauliflower Shawarma Bowls!
How to Serve Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are versatile and can be customized to suit your taste. Here are some creative serving suggestions to enhance your meal experience.
Add Fresh Vegetables
- Cucumber: Thinly sliced English or Persian cucumbers add a refreshing crunch.
- Cherry Tomatoes: Halved cherry tomatoes provide a burst of sweetness and color.
Enhance with Herbs
- Fresh Cilantro: A sprinkle of cilantro adds a vibrant flavor that complements the dish.
- Parsley: Chopped parsley brings a fresh, peppery note to the bowls.
Include Proteins
- Grilled Chicken: For added protein, consider topping your bowl with grilled chicken slices.
- Feta Cheese: Crumbled feta cheese introduces a creamy texture and salty flavor.
Drizzle with Sauces
- Green Tahini Sauce: This creamy sauce is essential for tying all the flavors together.
- Hot Sauce: A dash of your favorite hot sauce can add spice for those who enjoy heat.
How to Perfect Cauliflower Shawarma Bowls
To create the tastiest Cauliflower Shawarma Bowls, consider these helpful tips.
- Use Fresh Spices: Fresh spices enhance the flavors significantly. Ensure they are not expired for the best taste.
- Roast Until Crispy: Allow the cauliflower and chickpeas to roast until crispy. This adds texture and flavor.
- Balance Your Toppings: Aim for a mix of crunchy vegetables and soft components like rice and tahini sauce for variety.
- Adjust Seasoning: Taste before serving and adjust spices as needed. Everyone’s palate is different!
Best Side Dishes for Cauliflower Shawarma Bowls
Pairing side dishes with Cauliflower Shawarma Bowls can elevate your meal. Here are some great options:
- Hummus: Creamy hummus pairs perfectly with the flavors in the bowls. Serve with pita chips or veggie sticks.
- Tabbouleh Salad: This fresh salad made of parsley, tomatoes, and bulgur wheat complements the warm spices in shawarma bowls.
- Roasted Vegetables: Seasonal roasted veggies add even more nutrients and colors to your plate.
- Quinoa Salad: A light quinoa salad with lemon dressing brings a nutty flavor that works well with shawarma spices.
- Pita Bread: Warm pita bread is perfect for scooping up all those delicious ingredients in your bowl.
- Stuffed Grape Leaves: These savory bites provide an authentic Mediterranean touch to your meal.
Common Mistakes to Avoid
When making Cauliflower Shawarma Bowls, some common mistakes can affect the final dish. Here are the key points to keep in mind.
- Overcooking the Cauliflower: If you cook cauliflower for too long, it can become mushy. Aim for a slight char while ensuring it remains tender.
- Skipping the Spice Mix: Not seasoning your ingredients well can lead to bland bowls. Always coat the cauliflower and chickpeas thoroughly with the spice mix for maximum flavor.
- Using Cold Ingredients: If ingredients like tahini sauce are cold, they won’t blend smoothly. Make sure your tahini is at room temperature before mixing.
- Neglecting Fresh Herbs: Fresh herbs add brightness and flavor. Don’t skip them! Garnish generously with cilantro and parsley for a fresh taste.
- Ignoring Cooking Times: Each ingredient has different cooking times. Monitor both the cauliflower and chickpeas to prevent overcooking one while waiting on the other.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Keep rice separate from roasted vegetables to maintain texture.
Freezing Cauliflower Shawarma Bowls
- Freeze individual portions in freezer-safe containers for up to 2 months.
- Ensure cooling completely before sealing containers.
Reheating Cauliflower Shawarma Bowls
- Oven: Preheat to 350°F and reheat covered for about 15-20 minutes until warm.
- Microwave: Heat in short intervals (1 minute) until hot, stirring halfway through.
- Stovetop: Use a skillet over medium heat, adding a splash of water if needed, and cook until heated through.
Frequently Asked Questions
Here are some frequently asked questions about Cauliflower Shawarma Bowls that may help you.
Can I customize my Cauliflower Shawarma Bowls?
Absolutely! You can add different vegetables or grains based on your preference. Try quinoa or farro as an alternative base.
What can I use instead of tahini in the Green Tahini Sauce?
If you’re out of tahini, almond butter or sunflower seed paste works well as substitutes for a creamy texture.
Are Cauliflower Shawarma Bowls gluten-free?
Yes! This recipe is naturally gluten-free as it uses rice and does not contain any wheat products.
How do I make this dish more filling?
To make your bowls more filling, consider adding avocado slices or extra protein like grilled tofu or tempeh.
Can I serve this dish warm or cold?
You can enjoy Cauliflower Shawarma Bowls warm or cold, making them perfect for meal prep or potlucks!
Final Thoughts
These Cauliflower Shawarma Bowls offer a delicious blend of flavors and textures that are both satisfying and healthy. With plenty of options for customization, you can adapt this recipe to fit your preferences easily. Give them a try today!
Cauliflower Shawarma Bowls
- Total Time: 45 minutes
- Yield: Serves 4
Description
Cauliflower Shawarma Bowls are a vibrant and nutritious meal that combines roasted cauliflower, crispy chickpeas, and a luscious Green Tahini Sauce. Perfect for lunch prep or a quick dinner, these bowls are packed with flavor, making them an ideal option for those seeking healthy vegan dishes. The delightful mix of spices, fresh vegetables, and customizable toppings ensures that each bowl is not only satisfying but also visually stunning. Enjoy the versatility of this recipe by adapting it to your taste preferences while indulging in a hearty serving of plant-based goodness.
Ingredients
- 1 large head cauliflower
- 1 (15-oz) can chickpeas
- 2 cups cooked white basmati rice
- 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
- Thinly sliced English or Persian cucumber (optional)
- Halved cherry tomatoes (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine spices: curry powder, paprika, cumin, salt, and pepper.
- Toss cauliflower florets in 2 tablespoons olive oil and coat with half the spice mixture. Do the same for chickpeas with the remaining oil and spice.
- Spread cauliflower on one baking sheet and chickpeas on another. Roast for 30 minutes until golden brown and crispy.
- Meanwhile, blend tahini sauce ingredients (cilantro, parsley, tahini, lemon juice, garlic) with warm water until smooth.
- To assemble: Place rice in bowls; top with roasted cauliflower and chickpeas. Drizzle generously with tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
