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Cauliflower Shawarma Bowls with Crispy Chickpeas and Green Tahini Sauce Recipe

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4 from 4 reviews

Cauliflower Shawarma Bowls featuring crispy roasted chickpeas and a vibrant Green Tahini Sauce. This vegan and gluten-free dish is flavorful, nutritious, and perfect for meal prep or a quick weeknight dinner.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Gluten Free, Vegan

Ingredients

Spiced Cauliflower and Chickpeas

  • 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

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. kosher salt
  • 1/4 tsp. black pepper

Instructions

  1. Preheat and Prep Oven: Preheat your oven to 425°F (220°C) to get ready for roasting the cauliflower and chickpeas to crispy perfection.
  2. Mix Spices: In a bowl, combine curry powder, paprika, cumin, kosher salt, and black pepper. This blend will give the cauliflower and chickpeas their signature shawarma flavor.
  3. Prepare Cauliflower and Chickpeas: Spread the chopped cauliflower and rinsed chickpeas on two separate rimmed baking sheets or one large baking sheet if space allows.
  4. Toss with Oil and Spices: Coat the cauliflower with 2 tablespoons of olive oil and toss. Similarly, toss the chickpeas with the remaining 1 tablespoon of oil. Sprinkle 1 tablespoon of the spice mixture over chickpeas and toss well; then sprinkle the remaining spices over cauliflower and toss to coat.
  5. Roast in Oven: Place both baking sheets in the oven and set a timer for 30 minutes. After 15 minutes, shake the pan with chickpeas to ensure even crisping and toss the cauliflower for even roasting. Remove chickpeas after 30 minutes and continue roasting cauliflower for another 5 to 10 minutes until florets have lightly charred tips.
  6. Prepare Green Tahini Sauce: While roasting, combine cilantro, parsley, tahini, lemon juice, garlic, cumin, kosher salt, and black pepper in a blender or mini food processor. With the motor running, slowly stream in 1/3 cup warm water and blend until smooth and creamy.
  7. Assemble Bowls: Divide cooked rice evenly among 4 bowls, adding about 1/2 cup per bowl. Top with equal portions of roasted cauliflower and chickpeas. Add optional slices of cucumber and cherry tomatoes if desired. Drizzle the prepared Green Tahini Sauce over each bowl for a fresh, zesty finish.

Notes

  • Use a large enough baking sheet to allow air circulation for crispier chickpeas and cauliflower.
  • For extra crispy chickpeas, pat them thoroughly dry before roasting.
  • The Green Tahini Sauce can be made ahead and stored covered in the refrigerator for up to 3 days.
  • Feel free to substitute basmati rice with quinoa or couscous for variety.
  • Adjust spices to taste, adding more cumin or paprika for extra warmth.

Find it online: https://zaracooking.com/cauliflower-shawarma-bowls-with-crispy-chickpeas-and-green-tahini-sauce-recipe/