Ever craved a dish that’s loaded with flavor and goodness?
Dive into the world of Cauliflower Shawarma Bowls — an explosion of spices and textures that’ll have you singing its praises! This isn’t just your average veggie bowl; it’s a delightful mix of roasted cauliflower, crispy chickpeas, and a creamy green tahini sauce that fits any occasion. Plus, it’s quick and perfect for a busy weeknight dinner or meal prep!
Why make this recipe
Let’s chat about why this dish is about to become your new best friend in the kitchen. First off, it’s incredibly easy, so you can whip it up without breaking a sweat. Who doesn’t love a meal that requires minimal effort but delivers maximum flavor? And did I mention it’s affordable? You won’t need to take out a loan for this one. Lastly, it’s family-friendly — even the picky eaters will thank you!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 2 cups basmati rice
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup tahini
- 1/2 cup water
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- Fresh parsley for garnish
Directions
Ready to savor these bowls? Follow these simple steps:
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas in olive oil, cumin, coriander, smoked paprika, salt, and pepper until they’re well-coated.
- Spread them out on a baking sheet and roast for about 25-30 minutes until they’re golden and crispy.
- While that’s happening, cook the basmati rice according to package instructions.
- For the Green Tahini Sauce, whisk together tahini, water, lemon juice, garlic, and some salt and pepper until smooth.
- Assemble your bowls by adding a base of rice, topping it with the roasted cauliflower and chickpeas. Drizzle with Green Tahini Sauce and finish with fresh parsley.
How to make Cauliflower Shawarma Bowls (Overview)
Alright, here’s the lowdown: start by roasting the cauliflower and chickpeas until crispy—you want that golden goodness! Cook your rice while you’re at it, so everything comes together like a dinner symphony. Finally, whip up that luscious green tahini sauce that ties it all up with a delicious bow. Pro tip: Don’t skip toasting the garlic — it makes all the difference! 😉
How to serve Cauliflower Shawarma Bowls
These bowls are a feast for the senses! Picture that vibrant white rice topped with golden-roasted cauliflower and chickpeas. Drizzle on that creamy tahini sauce and sprinkle with fresh parsley for a pop of color. It’s a bright and crunchy crunch heaven that’s not only good for your tummy but also a treat for your eyes. Serve with a wedge of lemon for that refreshing zing!
How to store Cauliflower Shawarma Bowls
Want to keep your leftovers fresh? Store them in an airtight container in the fridge for about 3-4 days. If you want to make them ahead of time, the components freeze well for up to a month. When it’s time to enjoy again, just reheat everything in a pan or microwave until heated through! It’s like getting a delicious hug from your meal prep!
Tips to make Cauliflower Shawarma Bowls
Looking to elevate your game? Here are a few insider tips:
- Roast your veggies a bit longer for extra crispiness.
- Swap chickpeas for lentils if you’re feeling adventurous!
- For added thickness, use less water in your Green Tahini Sauce.
- Add a pinch of cayenne pepper to the spice mix for a kick!
- Use quinoa instead of rice for a protein-packed twist.
Variation
Feeling experimental? Turn these bowls into a Mediterranean fiesta by adding roasted red peppers or feta cheese. You can also transform this meal into a vegan delight by ensuring all ingredients are plant-based, and maybe even swap the tahini for a cashew cream sauce for a different creaminess!
FAQs
1. Can I make this ahead of time?
Absolutely! Prepare the ingredients separately, store them in the fridge, and assemble when you’re ready to serve.
2. Can I freeze leftovers?
Yes! Just make sure to store them in an airtight container, and they’ll be good for up to a month. Reheat before serving.
3. What can I use instead of tahini?
If you don’t have tahini, try using peanut butter, or for a lighter option, Greek yogurt can also work well.
📌 Pin this recipe for your next cozy dinner night!
Cauliflower Shawarma Bowls
Ingredients
For the Roasted Ingredients
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 2 cups basmati rice
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Green Tahini Sauce
- 1 cup tahini
- 1/2 cup water
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
For Garnish
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas in olive oil, cumin, coriander, smoked paprika, salt, and pepper until well-coated.
- Spread them out on a baking sheet and roast for about 25-30 minutes until they’re golden and crispy.
- While that’s happening, cook the basmati rice according to package instructions.
- For the Green Tahini Sauce, whisk together tahini, water, lemon juice, garlic, and some salt and pepper until smooth.
Assembly
- Assemble your bowls by adding a base of rice, topping it with the roasted cauliflower and chickpeas.
- Drizzle with Green Tahini Sauce and finish with fresh parsley.
Notes
Printable Recipe Card
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