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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowls
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Cauliflower Shawarma Bowls are a vibrant, healthy, and flavorful Middle Eastern-inspired dish featuring crispy roasted cauliflower spiced with a warm shawarma blend, tender chickpeas, fresh vegetables, and a creamy tangy sauce. Perfect for quick weeknight dinners or meal prep, these bowls offer a balanced combination of textures and nutrition, suitable for gluten-free, vegan, and dairy-free diets.

Ingredients

Scale

Cauliflower and Chickpeas

  • 1 medium head of cauliflower, cut into small florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil, divided
  • 1 tsp smoked paprika (optional, for chickpeas)

Shawarma Spice Blend

  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Sauce

  • 1/2 cup plain yogurt or vegan alternative (tahini or plant-based yogurt)
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste

Fresh Veggies and Herbs

  • 1/2 cup diced cucumber
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh parsley or cilantro

Grain Base

  • 1 cup cooked rice or quinoa

Instructions

  1. Prepare the Shawarma Spice Mix: Combine cumin, paprika, turmeric, cinnamon, garlic powder, coriander, salt, and black pepper in a small bowl. Mix well to create an aromatic shawarma spice blend that will flavor the cauliflower.
  2. Roast the Cauliflower: Toss cauliflower florets with 1 tablespoon of olive oil and the shawarma spice blend until evenly coated. Spread in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, turning halfway through, until the edges are golden and crispy.
  3. Prepare the Chickpeas: While the cauliflower roasts, toss the drained chickpeas with the remaining 1 tablespoon olive oil and smoked paprika if using. Add chickpeas to the baking sheet alongside the cauliflower or on a separate sheet for the last 15 minutes of roasting to enhance crunch and flavor.
  4. Make the Sauce: In a small bowl, whisk together the plain yogurt (or vegan alternative), minced garlic, lemon juice, salt, and pepper. Adjust seasoning to taste. For a dairy-free option, use tahini or plant-based yogurt instead of regular yogurt.
  5. Assemble the Bowls: Start with a base of cooked rice or quinoa in each serving bowl. Layer with roasted cauliflower, chickpeas, diced cucumbers, tomatoes, and fresh parsley or cilantro. Drizzle generously with the prepared yogurt sauce and finish with an extra squeeze of lemon juice.

Notes

  • Spread cauliflower florets in a single layer on the baking sheet for even roasting and crispy edges.
  • Taste the spice blend before roasting and adjust chili or paprika amounts to customize heat level.
  • Use fresh parsley or cilantro chopped just before serving to maximize brightness.
  • Do not skip the creamy sauce—it balances the spices and adds moisture to the bowl.
  • Store sauce separately if meal prepping to keep textures fresh.

Nutrition

Keywords: Cauliflower Shawarma, Middle Eastern, Vegan, Gluten-Free, Roasted Cauliflower, Shawarma Spices, Healthy Bowl, Plant-based Protein, Meal Prep

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