Cauliflower Shawarma Bowls
A vibrant mix of roasted cauliflower and chickpeas, perfect for a hearty, nutritious meal that satisfies your cravings.
Ingredients
Main Ingredients
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon shawarma spice blend
- 1 cup basmati rice
- 2 cups vegetable broth or water
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas with olive oil and shawarma spice blend in a bowl. Arrange them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- While the veggies are roasting, cook the basmati rice according to the package instructions using vegetable broth or water for extra flavor.
- Meanwhile, whisk together tahini, lemon juice, minced garlic, salt, and pepper in a small bowl. Add water gradually to achieve your desired sauce consistency.
Assembly
- To assemble your bowls, scoop rice into serving bowls, top with the roasted cauliflower and chickpeas, and drizzle generously with Green Tahini Sauce. Garnish with fresh parsley before serving.
Notes
Consider garnishing with extra parsley for freshness or adding sliced avocado for creaminess. Pair these bowls with pita bread or a green salad for added variety.