Description
Cauliflower Shawarma Bowls are a vibrant, plant-based take on a Middle Eastern classic. Roasted cauliflower, seasoned with shawarma-inspired spices, serves as the hearty base of this dish. Topped with crispy chickpeas, fresh veggies, and flavorful sauces, this meal is both nutritious and delicious. It’s the perfect choice for a vegan, gluten-free, or health-conscious meal.
Ingredients
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1 head of cauliflower (cut into florets)
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1 can chickpeas (drained and rinsed)
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1 tbsp olive oil (for roasting)
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Shawarma spice mix: cumin, paprika, coriander, garlic powder, turmeric, salt, and pepper
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1 cup quinoa or basmati rice (for base)
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1 cucumber (sliced)
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1 tomato (diced)
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1/2 red onion (sliced)
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1 avocado (sliced)
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Fresh herbs (parsley or cilantro, for garnish)
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3 tbsp tahini sauce (or vegan tzatziki or hummus)
Instructions
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Preheat oven: Set your oven to 400°F (200°C).
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Prepare cauliflower: Toss cauliflower florets in olive oil and shawarma spices. Spread them evenly on a baking sheet.
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Roast cauliflower: Bake for 25-30 minutes, flipping halfway, until the cauliflower is crispy on the edges.
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Prepare chickpeas: Toss chickpeas in olive oil and seasoning, then roast at 400°F (200°C) for 20 minutes, shaking halfway.
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Cook base: Prepare quinoa or rice according to package instructions.
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Assemble the bowls: Layer the base grain, roasted cauliflower, chickpeas, and fresh veggies. Add avocado and drizzle with tahini or your choice of sauce. Garnish with fresh herbs.
Notes
For extra protein, add grilled tofu, tempeh, or falafel.
Adjust spice levels by adding more cayenne pepper or harissa sauce.
Store components separately for meal prep to keep everything fresh.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Vegan, Gluten-Free
- Method: Roasting, Stove-top
- Cuisine: Middle Eastern-inspired