Cauliflower Shawarma Bowls
A flavorful and easy-to-make dish featuring roasted cauliflower and chickpeas, served over basmati rice with a creamy green tahini sauce.
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
For added thickness in the Green Tahini Sauce, use less water. Roast your veggies longer for extra crispiness. Can substitute chickpeas for lentils, or quinoa instead of rice.