Cauliflower Shawarma Bowls with Green Tahini Sauce
Cauliflower Shawarma Bowls with crispy spiced chickpeas, fluffy basmati rice, and a creamy herbed Green Tahini Sauce. This easy vegan and gluten-free bowl is perfect for healthy meal prep or a nourishing weeknight dinner. Ready in just 50 minutes.
Ingredients
Shawarma Spice Blend:
- 1 tablespoon curry powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Bowl:
- 3 tablespoons extra-virgin olive oil, divided
- 1 large head cauliflower, cut into florets
- 1 (15 oz.) can chickpeas, rinsed, drained, and patted very dry
- 2 cups cooked white basmati rice (or grain of choice)
- Optional toppings: sliced English or Persian cucumber, halved cherry tomatoes, fresh cilantro
Green Tahini Sauce:
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon minced fresh garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup warm water (added while blending)
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, combine curry powder, paprika, cumin, salt, and pepper to make the spice blend. Set aside.
- Spread cauliflower florets on one large rimmed baking sheet and the dried chickpeas on a separate baking sheet.
- Toss cauliflower with 2 tablespoons olive oil and the majority of the spice blend. Toss chickpeas with remaining 1 tablespoon olive oil and 1 tablespoon of the spice blend.
- Place both baking sheets in the oven. After 15 minutes, shake the chickpea pan and toss the cauliflower. Remove the chickpeas at the 30-minute mark.
- Continue roasting the cauliflower for an additional 5–10 minutes, until the tips are lightly charred. Remove from oven.
- While vegetables roast, prepare the Green Tahini Sauce: add all sauce ingredients to a blender or mini food processor. With the motor running, gradually stream in the warm water and blend until completely smooth and creamy. Taste and adjust salt or lemon as needed.
- Assemble bowls: divide the cooked rice between 4 bowls. Top evenly with roasted cauliflower and chickpeas. Add cucumber, cherry tomatoes, and fresh cilantro if using. Drizzle generously with Green Tahini Sauce.
- Serve immediately and enjoy.
Notes
- All components can be made ahead and stored in airtight containers in the refrigerator for up to 3 days.
- When reheating, warm the rice and roasted vegetables first, then add the sauce and fresh toppings after heating.
- The Green Tahini Sauce stores well in the fridge for up to 5 days. Stir in a splash of warm water if it thickens.
- For crispiest chickpeas: pat them completely dry before roasting and give them space on the pan - don't crowd them.
- Not a cilantro fan? Substitute fresh dill in the tahini sauce.
- To make it spicy: add a pinch of cayenne to the spice blend or a few dashes of hot sauce to the tahini sauce.