Description
Savor vibrant vegan and gluten-free flavors with these delicious Cauliflower Shawarma Bowls. Featuring spiced roasted cauliflower, fresh veggies, and a creamy tahini sauce.
Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1 cup cooked quinoa, rice, or your grain of choice
- 1/2 cup chopped cucumber
- 1/2 cup chopped tomato
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional, but recommended)
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 1/4 cup crumbled vegan feta cheese (optional)
- 8 ounces cooked chickpeas, rinsed and drained (great for added protein)
- For the Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1–2 cloves garlic, minced
- 2–4 tablespoons cold water, to thin
- Salt to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2. In a large bowl, toss cauliflower florets with 2 tablespoons of olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until evenly coated.
- 3. Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and browned.
- 4. While cauliflower roasts, prepare the tahini sauce. In a small bowl, whisk tahini, lemon juice, and minced garlic. Gradually whisk in cold water, 1 tablespoon at a time, until desired pourable consistency is reached. Season with salt to taste.
- 5. Assemble bowls: Divide cooked grain among serving bowls. Top with roasted cauliflower.
- 6. Add chopped cucumber, tomato, red onion, fresh parsley, fresh mint (if using), olives, vegan feta (if using), and chickpeas.
- 7. Drizzle generously with tahini sauce.
Notes
Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat cauliflower and grains gently in a skillet or oven. Tahini sauce may thicken; whisk in water or lemon juice to loosen before serving. Leftover ingredients can be used in stir-fries, wraps, salads, or as soup boosters.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Appx. 450 kcal (will vary)
- Sugar: Appx. 10g (will vary)
- Sodium: Appx. 400mg (will vary)
- Fat: Appx. 25g (will vary)
- Carbohydrates: Appx. 45g (will vary)
- Fiber: Appx. 12g (will vary)
- Protein: Appx. 15g (will vary)