Savor Vegan Cauliflower Shawarma Bowls with Creamy Tahini Delight
These Vegan Cauliflower Shawarma Bowls are a mix of roasted cauliflower, chickpeas, and tahini, delivering a flavorful, hearty meal perfect for any occasion.
Equipment
- Oven
- Baking sheet
- - Blender
- - Knife
- Cutting board
Ingredients
For the Roasted Base
- 1 tablespoon Curry Powder Can substitute with garam masala
- 1 tablespoon Paprika Smoked paprika can be used for a smoky flavor
- 1 teaspoon Cumin Can substitute with coriander
- 1 teaspoon Salt Adjust according to taste preferences
- 1 teaspoon Pepper Black or white pepper are interchangeable
- 2 tablespoons Olive Oil Avocado oil can be used instead
- 1 head Cauliflower Fresh is best; ensure uniform pieces
- 1 can Chickpeas Well-drained and patted dry for crispness
For the Creamy Tahini Sauce
- 1/2 cup Tahini Sunflower seed butter can be a nut-free alternative
- 2 tablespoons Lemon Juice Lime juice can be used for a different flavor
- 1 clove Garlic Fresh preferred; can use garlic powder in a pinch
For the Final Assembly
- 1/4 cup Cilantro & Parsley Substitute with dill or basil
- 2 cups White Rice Quinoa or bulgur wheat for a different grain option
Instructions
How to Make Vegan Cauliflower Shawarma Bowls
- Rinse rice under cold water until clear and cook according to package instructions.
- Chop cilantro and parsley into 1/4-inch pieces.
- Open the can of chickpeas, drain and pat them dry.
- Remove leaves and stem from the cauliflower, and break it into uniform 1-inch florets.
- Preheat oven to 425°F (220°C).
- In a small bowl, whisk together curry powder, paprika, cumin, salt, and pepper.
- Spread cauliflower florets on one baking sheet and chickpeas on another.
- Drizzle olive oil over cauliflower and chickpeas, sprinkle with spice mix and toss to coat.
- Bake for about 30 minutes, shaking trays halfway; remove chickpeas at 30 minutes, continue roasting cauliflower.
- In a blender, combine tahini, lemon juice, garlic, cumin, and warm water; blend until smooth.
- Divide fluffy rice among bowls, top with roasted cauliflower and chickpeas, drizzle with tahini sauce, and garnish with herbs.
Notes
Optional: Add a sprinkle of sesame seeds for extra texture and crunch.