Cauliflower Shawarma Bowls (Gluten Free)
Flavorful roasted cauliflower and crispy chickpeas seasoned with shawarma spices, served over basmati rice with a creamy green tahini sauce.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan, Gluten-Free
Ingredients
Scale
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
Optional: sliced cucumber and cherry tomatoes
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup tahini
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
Instructions
- Preheat oven to 425 degrees F.
- Combine curry powder, paprika, cumin, salt, and pepper in a small bowl.
- Place cauliflower and chickpeas on baking sheets. Toss cauliflower with 2 Tbsp. oil and chickpeas with 1 Tbsp. oil.
- Season chickpeas with 1 Tbsp. of the spice mix and the cauliflower with the rest. Toss to coat.
- Roast for 30 minutes, tossing halfway through. Remove chickpeas and roast cauliflower 5-10 minutes longer until charred.
- Blend cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, pepper, and 1/3 cup warm water until smooth.
- Assemble bowls with rice, roasted veggies, fresh toppings, and tahini sauce.
Notes
- Ensure chickpeas are very dry before roasting for maximum crunch.
- Substitute rice with riced cauliflower for a grain-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 402 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg