If you’re craving a bold, nourishing meal, this Cauliflower Shawarma Bowl delivers big flavor with wholesome, plant-based ingredients. Packed with roasted shawarma-spiced cauliflower, crispy chickpeas, fluffy quinoa, fresh vegetables, and a creamy tahini sauce, this bowl is satisfying, vibrant, and incredibly easy to make. It’s naturally vegan, gluten-free, and perfect for quick dinners, healthy lunches, or meal prep that doesn’t feel boring.
Why You’ll Love This Cauliflower Shawarma Bowl
- Big flavor, simple steps: Warm spices create that classic shawarma taste without complicated prep
- Plant-based & filling: High in fiber and protein from chickpeas, quinoa, and tahini
- Great for meal prep: Holds up well for make-ahead lunches
- Customizable: Easy to adjust spice level and toppings
- Fresh + hearty: A perfect balance of roasted and crisp textures
This bowl is ideal when you want something healthy that still feels comforting and satisfying.
Ingredients You’ll Need
For the Shawarma Cauliflower & Chickpeas
- 1 medium head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
For the Quinoa
- ¾ cup quinoa, rinsed
- 1½ cups water or vegetable broth
Fresh Toppings
- 1 medium tomato, diced
- ½ English cucumber, diced
- 2 tbsp fresh parsley, chopped
Tahini Sauce
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or agave
- 1 tbsp water (more as needed)
- Pinch of salt
How to Make Cauliflower Shawarma Bowl (Step-by-Step)
Step 1: Roast the Cauliflower and Chickpeas
Preheat oven to 425°F (220°C). Toss cauliflower florets and chickpeas with olive oil, paprika, cumin, coriander, turmeric, garlic powder, cayenne (if using), salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and slightly crispy.
Step 2: Cook the Quinoa
While vegetables roast, combine quinoa and water or broth in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
Step 3: Prepare the Tahini Sauce
In a small bowl, whisk tahini, lemon juice, maple syrup, water, and salt until smooth and creamy. Add more water if needed to reach a drizzleable consistency.
Step 4: Chop Fresh Vegetables
Dice the tomato and cucumber, and finely chop the parsley for fresh, vibrant toppings.
Step 5: Assemble the Bowls
Divide quinoa between bowls. Top with roasted cauliflower and chickpeas, fresh vegetables, and parsley. Drizzle generously with tahini sauce.
Tips & Variations
- Extra crispy: Roast chickpeas separately for maximum crunch
- Milder flavor: Skip cayenne for a kid-friendly version
- Grain swap: Use brown rice, couscous, or cauliflower rice
- Protein boost: Add roasted tofu or extra chickpeas
- Sauce twist: Add minced garlic or cumin to the tahini
Serving Ideas & Storage
Serve warm for dinner or chilled as a lunch bowl. Store components separately in airtight containers for up to 4 days in the refrigerator. Tahini sauce may thicken—just stir in water before serving.
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Easy Cauliflower Shawarma Bowl (Healthy & Flavorful)
- Total Time: 45 minutes
- Yield: 4 bowls 1x
Description
Bold, vibrant, and irresistibly satisfying, this Cauliflower Shawarma Bowl is a plant-based power meal loaded with roasted shawarma-spiced cauliflower, crispy chickpeas, fresh veggies, fluffy quinoa, and a creamy lemon tahini sauce. Naturally gluten-free and vegan—perfect for meal prep, quick lunches, or an easy weeknight dinner.
Ingredients
1 medium head cauliflower, cut into florets
1 can chickpeas, drained and rinsed
3 tbsp olive oil
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
3/4 cup quinoa, rinsed
1 1/2 cups water or vegetable broth
1/2 English cucumber, diced
1 medium tomato, diced
2 tbsp fresh parsley, chopped
1/4 cup tahini
2 tbsp lemon juice
1 tbsp maple syrup or agave
1 tbsp water (more as needed)
Pinch of salt
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Toss cauliflower florets and chickpeas with olive oil, paprika, cumin, coriander, turmeric, garlic powder, cayenne (if using), salt, and pepper.
3. Spread evenly on the baking sheet and roast 25–30 minutes, stirring halfway, until cauliflower is golden and chickpeas are lightly crisp.
4. Meanwhile, cook quinoa: add quinoa and water/broth to a pot, bring to a boil, reduce to low, cover, and simmer 12–15 minutes until liquid is absorbed. Fluff with a fork.
5. Make the tahini sauce: whisk tahini, lemon juice, maple syrup/agave, water, and a pinch of salt until smooth. Add more water as needed to make it drizzleable.
6. Prep toppings: dice cucumber and tomato; chop parsley.
7. Assemble bowls: add quinoa to each bowl, top with roasted cauliflower and chickpeas, add cucumber, tomato, and parsley, then drizzle with tahini sauce.
Notes
For extra crispiness, pat chickpeas very dry before roasting and roast on a separate sheet pan.
Prefer mild? Skip the cayenne for a kid-friendly bowl.
Make-ahead tip: Store quinoa, roasted cauliflower/chickpeas, and chopped veggies separately; keep sauce in a jar. Assemble when ready.
Storage: Refrigerate components up to 4 days. Tahini sauce may thicken—stir in a splash of water before serving.
Easy swaps: Use brown rice instead of quinoa, or sunflower seed butter instead of tahini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
Nutrition Facts (Per Serving – Approx.)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 420 | 14g | 45g | 21g | 10g | 320mg |
Final Thoughts
This Cauliflower Shawarma Bowl proves that plant-based meals can be bold, hearty, and deeply satisfying. Whether you’re meal prepping for the week or whipping up a quick dinner, this colorful bowl delivers nutrition and flavor in every bite.