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