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Cauliflower Shawarma Bowls

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A hearty bowl featuring roasted cauliflower and chickpeas, drizzled with creamy tahini sauce, capturing vibrant Middle Eastern flavors.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon shawarma seasoning
  • 1 cup basmati rice
  • 2 cups vegetable broth
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • Salt to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets and chickpeas with olive oil and shawarma seasoning. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
  3. Combine basmati rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked.
  4. Whisk together tahini, water, lemon juice, minced garlic, and salt in a bowl to make the Green Tahini Sauce.
  5. Layer the cooked rice, roasted cauliflower, and chickpeas in bowls, and drizzle with the Green Tahini Sauce. Top with fresh parsley.

Notes

For added flavor, marinate chickpeas ahead of time. Ensure even roasting for the best texture.

Nutrition

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