Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 head cauliflower (about 2 pounds), cut into florets; 3 tablespoons extra virgin olive oil; 2 tablespoons shawarma spice blend; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup bell peppers, diced; 1 cup cucumber, diced; 1 small red onion, thinly sliced; 4 tablespoons tahini sauce; Fresh parsley, chopped (for garnish)

Cauliflower Shawarma Bowls

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If you’re craving a vibrant and satisfying meal, look no further than these Cauliflower Shawarma Bowls. This plant-based recipe beautifully combines the robust flavors of Middle Eastern spices with fresh, colorful vegetables, creating a dish that is both comforting and nourishing. Perfect for busy weeknights or gatherings with friends, these bowls are not only visually stunning but also incredibly versatile. Enjoy them as a hearty lunch or a delightful dinner, and feel free to customize the ingredients to suit your taste. With crispy roasted cauliflower and chickpeas drizzled in creamy tahini sauce, each bite bursts with flavor and nutrition. Whether you’re meal prepping or impressing guests, these Cauliflower Shawarma Bowls are sure to be a hit!

Author: Alex
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Middle Eastern

Ingredients

Scale

1 head cauliflower (about 2 pounds), cut into florets
3 tablespoons extra virgin olive oil
2 tablespoons shawarma spice blend
1 can (15 oz) chickpeas, drained and rinsed
1 cup bell peppers, diced
1 cup cucumber, diced
1 small red onion, thinly sliced
4 tablespoons tahini sauce
Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a large bowl, toss cauliflower florets with olive oil and shawarma spices until evenly coated. Spread on one baking sheet.
On the second baking sheet, toss chickpeas with olive oil and any additional spices if desired. Spread evenly.
Roast the cauliflower for about 25-30 minutes until golden brown and tender; roast chickpeas for about 15-20 minutes until crispy.
To assemble the bowls, place roasted cauliflower and chickpeas at the base, then layer in fresh bell peppers, cucumber, and red onion.
Drizzle generously with tahini sauce and garnish with chopped parsley before serving.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 6g
Sodium: 450mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 18g
Protein: 18g
Cholesterol: 0mg

Find it online: https://www.weekmealideas.com/cauliflower-shawarma-bowls/