Description
Enjoy flavorful Cauliflower Shawarma Bowls with crispy chickpeas and Green Tahini Sauce. Try this easy recipe today for a delicious meal!
Ingredients
Scale
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 Tbsp. extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
- 2 cups cooked white basmati rice (or grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine curry powder, paprika, ground cumin, salt, and pepper.
- Toss cauliflower florets with olive oil and half of the spice mixture; spread on a baking sheet.
- Coat chickpeas with olive oil and remaining spices; spread on another baking sheet.
- Roast both sheets for 30 minutes, tossing halfway through until crispy and golden.
- For the Green Tahini Sauce, blend cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, pepper, and warm water until smooth.
- To serve: Layer cooked rice in bowls topped with roasted cauliflower and chickpeas; drizzle with sauce.
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg