Cauliflower Shawarma Bowls (Print Version)
# Ingredients:
→ Shawarma Spice Mix
01 -
1 Tbsp. curry powder
02 -
2 tsp. paprika
03 -
1 tsp. ground cumin
04 -
1 tsp. kosher salt
05 -
1/2 tsp. black pepper
→ Bowl Base
06 -
3 Tbsp. extra-virgin olive oil
07 -
1 large head cauliflower, chopped into florets
08 -
1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
09 -
2 cups cooked white basmati rice
→ Green Tahini Sauce
10 -
1/2 cup fresh cilantro leaves
11 -
1/2 cup fresh parsley leaves
12 -
1/4 cup tahini
13 -
2 Tbsp. fresh lemon juice
14 -
1/2 tsp. minced fresh garlic
15 -
1/4 tsp. ground cumin
16 -
1/4 tsp. each kosher salt and black pepper
→ Optional Toppings
17 -
Thinly sliced English or Persian cucumber
18 -
Halved cherry tomatoes
# Instructions:
01 -
Preheat oven to 425°F.
02 -
Mix curry powder, paprika, cumin, salt, and pepper in a bowl. Spread cauliflower and chickpeas on separate baking sheets. Toss cauliflower with 2 Tbsp. oil and chickpeas with 1 Tbsp. oil. Season both with spice mixture.
03 -
Roast for 30 minutes, shaking chickpeas and tossing cauliflower halfway. Remove chickpeas when done, let cauliflower roast 5-10 minutes more until lightly charred.
04 -
Blend all Green Tahini Sauce ingredients in a blender, gradually adding 1/3 cup warm water until smooth.
05 -
Place 1/2 cup rice in each bowl, top with roasted cauliflower, chickpeas, optional toppings, and drizzle with Green Tahini Sauce.
# Notes:
01 -
All components can be made ahead and stored refrigerated for up to 3 days
02 -
Add the Green Tahini Sauce after reheating if meal prepping