Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are a delightful combination of flavors and textures that make for a satisfying meal any time of day. These bowls are not only vegan and gluten-free but also packed with wholesome ingredients. Perfect for meal prep or a quick weeknight dinner, you’ll love the crispy chickpeas and creamy Green Tahini Sauce that elevate this dish. Serve them for lunch, dinner, or even as a crowd-pleasing side at gatherings.
Why You’ll Love This Recipe
- Flavorful Spices: The blend of curry powder, paprika, and cumin infuses the cauliflower and chickpeas with mouthwatering taste.
- Easy to Prepare: With just a few simple steps, you can have a nutritious meal ready in under an hour.
- Versatile Ingredients: Feel free to swap out grains or add your favorite veggies to personalize your bowls.
- Meal Prep Friendly: These bowls store well in the fridge, making them ideal for quick lunches throughout the week.
- Nutritious Components: Packed with fiber and protein, these bowls will keep you satisfied longer.
Tools and Preparation
Before diving into making your Cauliflower Shawarma Bowls, gather some essential kitchen tools to streamline your cooking process.
Essential Tools and Equipment
- Baking sheets
- Mixing bowls
- Blender or food processor
- Measuring spoons
Importance of Each Tool
- Baking sheets: These allow even roasting of cauliflower and chickpeas, ensuring they get crispy without burning.
- Blender or food processor: A quality blender helps create a smooth Green Tahini Sauce quickly and easily.
Ingredients
For the Roasted Vegetables
- 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
For the Base
- 2 cups cooked white basmati rice (sub grain of choice)
Optional Toppings
- Thinly sliced English or Persian cucumber
- Halved cherry tomatoes
For the 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. each kosher salt and black pepper
How to Make Cauliflower Shawarma Bowls
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature is key for achieving crispy roasted vegetables.
Step 2: Prepare the Cauliflower and Chickpeas
- In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
- Spread the chopped cauliflower on one baking sheet and the chickpeas on another.
- Drizzle 2 tablespoons of olive oil over the cauliflower and toss well.
- Toss chickpeas with remaining tablespoon of olive oil.
- Sprinkle 1 tablespoon of spice mixture over chickpeas; toss to coat thoroughly.
- Sprinkle remaining spice mixture over cauliflower; toss again.
Step 3: Roast in the Oven
Place both baking sheets in the oven. Set your timer for 30 minutes:
1. After 15 minutes, shake the pan of chickpeas gently.
2. Toss cauliflower to ensure even cooking.
3. Roast until chickpeas are golden brown (remove when done) and let cauliflower cook for an additional 5-10 minutes until lightly charred.
Step 4: Make Green Tahini Sauce
While vegetables roast:
1. Combine cilantro, parsley, tahini, lemon juice, garlic, ground cumin, salt, and black pepper in a blender.
2. With the motor running, slowly stream in 1/3 cup warm water until you achieve a smooth consistency.
Step 5: Assemble Your Bowls
In each bowl:
1. Place 1/2 cup cooked rice as a base.
2. Divide roasted cauliflower and chickpeas evenly on top.
3. Add optional cucumber slices or halved cherry tomatoes if desired.
4. Drizzle generously with Green Tahini Sauce before serving.
Enjoy your vibrant Cauliflower Shawarma Bowls!
How to Serve Cauliflower Shawarma Bowls
Cauliflower Shawarma Bowls are versatile and can be enjoyed in various ways. Here are some serving suggestions to elevate your meal.
Add Fresh Greens
- Spinach or Kale: Toss a handful of fresh spinach or kale in each bowl for added nutrition and color.
- Arugula: The peppery flavor of arugula pairs well with the spices in the shawarma bowls.
Include Crunchy Toppings
- Toasted Nuts: Sprinkle some toasted almonds or walnuts for a delightful crunch.
- Seeds: Add pumpkin or sunflower seeds for extra texture and flavor.
Experiment with Sauces
- Spicy Harissa: Drizzle some harissa sauce over your bowl for a spicy kick.
- Yogurt Sauce: A dollop of dairy-free yogurt can add creaminess and balance the spices.
Serve with Flatbreads
- Pita Bread: Warm pita bread on the side makes for a perfect scoop for the bowls.
- Naan: Soft naan can complement the flavors beautifully, making it more filling.
Garnish with Fresh Herbs
- Mint Leaves: Fresh mint adds a refreshing touch that enhances the overall taste.
- Chopped Green Onions: Scatter chopped green onions over the top for brightness.
How to Perfect Cauliflower Shawarma Bowls
Creating the perfect Cauliflower Shawarma Bowls is all about balancing flavors and textures. Here are some tips to ensure your dish shines.
- Use Fresh Spices: Freshly ground spices will enhance the flavor profile, making your bowls more aromatic and tasty.
- Don’t Skip Charring: Ensure you roast until lightly charred; this adds a smoky depth to the cauliflower and chickpeas.
- Customize Your Rice: Experiment with different grains like quinoa or farro instead of white basmati rice for varied texture and taste.
- Add More Veggies: Feel free to mix in roasted bell peppers, zucchini, or carrots to increase nutrients and flavors.
- Adjust Sauce Consistency: If your Green Tahini Sauce is too thick, add more warm water until you reach your desired consistency.
- Meal Prep Efficiently: Prepare ingredients in advance and store them separately to assemble fresh bowls throughout the week.
Best Side Dishes for Cauliflower Shawarma Bowls
Pairing side dishes with your Cauliflower Shawarma Bowls can enhance the meal experience. Here are some great options to consider.
- Hummus: A creamy dip made from chickpeas, perfect for spreading on pita or enjoying with veggies.
- Tabbouleh Salad: A light salad made with parsley, tomatoes, bulgur wheat, and lemon juice that adds freshness.
- Roasted Vegetables: Seasonal vegetables roasted with olive oil bring additional flavors that complement your main dish.
- Cucumber Salad: A refreshing salad made with diced cucumbers, red onions, and a simple vinaigrette balances out the spice of shawarma.
- Falafel Balls: Crispy falafel add protein and flavor; they can be served on the side or crumbled into the bowls.
- Grilled Corn on the Cob: Sweet corn grilled until charred provides a nice contrast to the savory components of your meal.
- Stuffed Grape Leaves (Dolmas): Tangy grape leaves stuffed with rice and herbs offer an authentic Mediterranean touch.
- Mediterranean Potato Wedges: Seasoned potato wedges baked until crispy serve as a hearty side that everyone loves.
Common Mistakes to Avoid
It’s easy to make a few missteps when preparing your Cauliflower Shawarma Bowls. Here are some common mistakes and how to avoid them.
- Not preheating the oven: Always preheat your oven to 425°F before roasting. This helps achieve that crispy texture for both the cauliflower and chickpeas.
- Overcooking the chickpeas: Chickpeas can become too dry if roasted for too long. Monitor them closely and remove them from the oven at the 30-minute mark.
- Skipping the spice mixture: Don’t forget to coat both the cauliflower and chickpeas with spices. This adds rich flavor and makes your dish more enjoyable.
- Ignoring fresh herbs: Fresh cilantro and parsley elevate the dish significantly. Be sure to sprinkle them on just before serving for a burst of freshness.
- Using cold water in the tahini sauce: When blending your Green Tahini Sauce, use warm water instead of cold for a smoother consistency.
- Neglecting toppings: Optional toppings like cucumbers and cherry tomatoes enhance flavor and texture, so don’t skip them!
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in airtight containers.
- Cauliflower Shawarma Bowls will last up to 4 days in the fridge.
Freezing Cauliflower Shawarma Bowls
- Freeze in individual portions for easy meal prep.
- These bowls can be frozen for up to 2 months.
Reheating Cauliflower Shawarma Bowls
- Oven: Preheat to 350°F, place bowls on a baking sheet, and heat for about 15-20 minutes until warmed through.
- Microwave: Heat on medium power for 2-3 minutes, stirring halfway through for even heating.
- Stovetop: Warm in a skillet over medium heat, adding a splash of water or broth as needed to prevent sticking.
Frequently Asked Questions
Here are some common questions about making Cauliflower Shawarma Bowls.
What can I substitute for tahini in Cauliflower Shawarma Bowls?
You can use sunflower seed butter or almond butter as alternatives if you don’t have tahini on hand.
Can I make Cauliflower Shawarma Bowls ahead of time?
Yes! These bowls are great for meal prep. Just store components separately in airtight containers until you’re ready to assemble.
What other grains can I use instead of basmati rice?
Feel free to substitute quinoa, brown rice, or even couscous based on your preference.
Can I add protein to my Cauliflower Shawarma Bowls?
Absolutely! Grilled chicken, tofu, or lentils are excellent additions if you want extra protein.
How do I customize my Cauliflower Shawarma Bowls?
You can customize these bowls with seasonal vegetables or different dressings like yogurt or hummus according to your taste.
Final Thoughts
Cauliflower Shawarma Bowls are not only delicious but also versatile. You can easily customize this recipe by adding your favorite toppings or swapping out grains. Whether you’re looking for a meal prep option or an easy weeknight dinner, these bowls deliver satisfaction every time. Give them a try!
Cauliflower Shawarma Bowls
- Total Time: 45 minutes
- Yield: Serves 4
Description
Cauliflower Shawarma Bowls are a vibrant, flavorful meal that caters to both vegans and gluten-free diets. With crispy roasted cauliflower and chickpeas seasoned with aromatic spices, combined with a creamy Green Tahini Sauce, these bowls are not only delicious but also packed with nutrition. Perfect for meal prep or as a quick weeknight dinner, you can customize them with your favorite grains and toppings. Enjoy them for lunch, dinner, or as an impressive side dish at gatherings.
Ingredients
- 1 head cauliflower
- 1 can chickpeas
- 2 cups cooked white basmati rice (or grain of choice)
- 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
- 1/2 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
- Thinly sliced English or Persian cucumber (optional)
- Halved cherry tomatoes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix spices and set aside.
- Toss cauliflower florets in olive oil and half the spice mixture on one baking sheet; do the same with chickpeas on another sheet.
- Roast both sheets for 30 minutes, shaking the chickpeas halfway through.
- While roasting, blend tahini sauce ingredients with warm water until smooth.
- Assemble bowls by placing rice at the base, topping with roasted veggies, and drizzling with tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 460
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
