Cauliflower Shawarma Bowls: A Cozy Guide for Your Easy Weeknight Dinner
There’s something wonderfully nostalgic about the aromas that fill the kitchen when spices are sizzling away in the oven. The warm scent of roasted cauliflower paired with crispy chickpeas whisk me back to my sun-soaked travels, where street vendors would serve vibrant, spiced dishes with the kind of flavor that wraps around you like a comforting hug.
These Cauliflower Shawarma Bowls are just that—a delicious and nourishing dish that feels like a warm embrace. Bursting with layers of flavor and color, this recipe brings the essence of a bustling market right to your dinner table. It’s perfect for a cozy weeknight dinner, and you’ll definitely want to pin this recipe for later!
Why You’ll Love This Recipe
- Quick and easy preparation makes it perfect for busy weeknight dinners.
- Packed with nutrients: this vibrant bowl is loaded with veggies and plant-based protein.
- Flavorful and satisfying, offering a delightful twist on traditional shawarma with roasted spices.
- Customizable: add your favorite toppings and grains for a bowl that matches your mood!
- Perfect for meal prep: make a batch and enjoy it throughout the week.
What You’ll Need
Gather These Simple Ingredients
- 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 (sub grain of choice)
Optional Toppings:
- Thinly sliced English or Persian cucumber
- 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
How to Make Cauliflower Shawarma Bowls
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Preheat your oven to 425°F (220°C), letting the heat fill your kitchen with anticipation.
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In a cozy little bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper. This fragrant blend will be the star of your dish!
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Spread the cauliflower florets and chickpeas out on two separate rimmed baking sheets. If you have a large enough baking sheet, you can fit them all on one.
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Drizzle 2 tablespoons of olive oil over the cauliflower, tossing it gently to coat. Do the same with the chickpeas, using the remaining tablespoon of oil.
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Sprinkle 1 tablespoon of the spice mixture over the chickpeas, tossing them to ensure they’re well-coated. Sprinkle the remaining spice mixture over the cauliflower, giving it a good toss as well.
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Place both baking sheets in the oven and set a timer for 30 minutes. After 15 minutes, give the chickpeas a good shake and toss the cauliflower to ensure even roasting.
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When the timer goes off, remove the chickpeas from the oven (they should be golden and crispy) and let the cauliflower go for another 5 to 10 minutes until the tips of the florets are lightly charred.
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Meanwhile, prepare the Green Tahini Sauce. In a blender or mini food processor, combine the tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper. With the motor running, gradually stream in 1/3 cup of warm water and blend until smooth and creamy.
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Now it’s time to assemble your bowls! Place 1/2 cup of cooked rice in 4 bowls, then divide the roasted cauliflower and chickpeas evenly over each bowl. Top with cucumber slices and/or cherry tomatoes if using.
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Drizzle the vibrant Green Tahini Sauce generously over everything.
Variations & Creative Twists
- Add a Crunch: Sprinkle some toasted nuts or seeds, like pine nuts or sunflower seeds, for an added crunch.
- Spice it Up: Pile on some pickled red onions or jalapeños for a zesty kick.
- Creamy Avocado: Add slices of creamy avocado for a dreamy texture that pairs perfectly with the spices.
- Swap the Grains: Use quinoa or farro instead of basmati rice for a nutty flavor and chewy texture.
Chef Emma’s Helpful Tips
- Make Ahead: Roasted cauliflower and chickpeas can be stored in the fridge for up to 4 days. Perfect for meal prep!
- Ingredient Swaps: Don’t have tahini? You can blend Greek yogurt with lemon and garlic as a substitute for a creamy drizzle.
- Cutting Tricks: When chopping your cauliflower, try to make all of your florets roughly the same size for even cooking.
- Storage Suggestions: Keep any extra tahini sauce in an airtight container in the refrigerator for up to a week. It’s delicious on salads, wraps, and more!
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 450
- Carbohydrates: 60g
- Sugars: 5g
- Fat: 20g
- Protein: 15g
- Sodium: 300mg
Frequently Asked Questions
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Can I make this ahead?
Yes! The roasted cauliflower and chickpeas can be stored in the refrigerator for a few days for easy meals. -
Can I use different ingredients?
Absolutely! Feel free to swap out the grains, veggies, or even protein to suit your taste. -
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. -
How long does it last?
The roasted ingredients are best enjoyed within a few days, but the tahini sauce can keep for about a week in the fridge.
Wrapping It Up
These Cauliflower Shawarma Bowls bring warmth, comfort, and a burst of flavor to your dining table. Not only are they easy to prepare, but they’re also wonderfully satisfying and perfect for any night of the week. Save this recipe to your dinner ideas board so it’s ready when you need a cozy meal!
Cauliflower Shawarma Bowls
Ingredients
For the Roasted Ingredients
- 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 sub grain of choice
For the Green Tahini Sauce
- 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. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup warm water to blend sauce
Optional Toppings
- 1 small English or Persian cucumber, thinly sliced
- 1 cup halved cherry tomatoes
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper.
Roasting
- Spread the cauliflower florets and chickpeas onto two separate baking sheets.
- Drizzle 2 tablespoons of olive oil over the cauliflower and 1 tablespoon over the chickpeas, tossing to coat.
- Sprinkle the spice mixture over both the cauliflower and chickpeas, tossing to ensure they are well-coated.
- Place both baking sheets in the oven and bake for 30 minutes, shaking the chickpeas and tossing the cauliflower halfway through.
- Remove the chickpeas when golden and crispy, letting the cauliflower roast for an additional 5 to 10 minutes until lightly charred.
Sauce Preparation
- In a blender, combine tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper.
- With the motor running, gradually add 1/3 cup of warm water until smooth and creamy.
Assembly
- In 4 bowls, place 1/2 cup of cooked rice each, then evenly divide the roasted cauliflower and chickpeas.
- Top with cucumber slices, cherry tomatoes, and drizzle over the Green Tahini Sauce.
