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Cauliflower Shawarma Bowls

These Cauliflower Shawarma Bowls are a vibrant, one-pan meal featuring roasted cauliflower and chickpeas with a creamy Green Tahini Sauce, perfect for family dinners or impressing friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1 head cauliflower, cut into florets
  • 1 can chickpeas, rinsed and drained
  • 2 cups basmati rice
  • 1/4 cup olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
For the Green Tahini Sauce
  • 1 cup tahini
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • to taste Salt and pepper
For garnish
  • to taste Fresh parsley For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the cauliflower florets and chickpeas in olive oil, cumin, coriander, smoked paprika, salt, and pepper until they’re well-coated.
Cooking
  1. Spread them out on a baking sheet and roast for about 25-30 minutes until they’re golden and crispy.
  2. While that’s happening, cook the basmati rice according to package instructions.
  3. For the Green Tahini Sauce, whisk together tahini, water, lemon juice, garlic, and some salt and pepper until smooth.
Assembly
  1. Assemble your bowls by adding a base of rice, topping it with the roasted cauliflower and chickpeas.
  2. Drizzle with Green Tahini Sauce and finish with fresh parsley.

Notes

Prep your ingredients beforehand to make assembly super speedy! You can also use leftover grains instead of basmati rice; quinoa works great! Adjust spices to your taste; add more paprika if you like it spicy. For a punchier flavor, try adding harissa to the tahini sauce for a fiery twist.