Name: #comment 575124: 5 Flavorful Cauliflower Shawarma Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 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 (sub 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

Jump to Recipe

#comment 575124 offers a delightful recipe for Cauliflower Shawarma Bowls that are bursting with flavor. These bowls feature crispy chickpeas and a creamy green tahini sauce, making them perfect for a healthy meal prep or an easy weeknight dinner. With a total cooking time of just 50 minutes, this vegan and gluten-free dish is not only nutritious but also incredibly satisfying. The combination of spices and fresh ingredients will leave you craving more!

Why You’ll Love This #comment 575124

There are countless reasons to adore this recipe! First, it’s packed with nutrients, offering a healthy dose of protein and fiber. The crispiness of the chickpeas perfectly complements the tender roasted cauliflower. Plus, this dish is vegan and gluten-free, making it suitable for various dietary needs. It’s also meal-prep friendly—perfect for those busy weekdays when you need a quick but filling option. The spices used, such as curry powder and cumin, create a warm, aromatic flavor profile that’s simply irresistible. Lastly, it’s versatile; you can easily swap ingredients based on what you have on hand.

Ingredients for #comment 575124

Gather these items:

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 (sub 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

How to Make #comment 575124 Step-by-Step

Step 1: Preheat oven to 425°F.
Step 2: Combine curry powder, paprika, cumin, salt, and pepper in a bowl. Spread cauliflower and chickpeas out on two separate rimmed baking sheets. Toss cauliflower with 2 Tbsp. of the oil, and chickpeas with remaining 1 Tbsp. oil. Sprinkle 1 Tbsp. of the spice mixture over chickpeas, and toss to coat. Sprinkle remaining spice mixture over cauliflower, and toss to coat.
Step 3: Place both baking sheets in the oven, and set timer for 30 minutes. After 15 minutes, shake the pan of chickpeas, and give the cauliflower a good toss. Remove chickpeas from the oven when the timer goes off, and let the cauliflower go 5 to 10 minutes longer, until the tips of the florets are lightly charred.
Step 4: Meanwhile, prepare Green Tahini Sauce by combining all ingredients in a blender or mini food processor. With the motor running, gradually stream in 1/3 cup warm water and blend until smooth.
Step 5: Prepare bowls by placing 1/2 cup cooked rice in 4 bowls. Divide roasted cauliflower and chickpeas evenly over each bowl, along with cucumber slices and/or cherry tomatoes, if using. Drizzle Green Tahini Sauce over everything.

Pro Tips for the Best #comment 575124

Keep these in mind:

Use a high-quality tahini for the sauce; it makes a huge difference in flavor.
Experiment with different spices to customize the taste to your preference.
For added crunch, consider topping with toasted nuts or seeds.
Store in an airtight container to keep the ingredients fresh.

Best Ways to Serve #comment 575124

This recipe can be served in a variety of ways. Try pairing it with a side of pita bread for a more authentic Middle Eastern experience. You could also serve it with a light salad for a refreshing contrast. Another great option is to have it alongside a dollop of yogurt or a vegan alternative for extra creaminess.

How to Store and Reheat #comment 575124

To store leftovers, place the components in separate airtight containers. The roasted vegetables and chickpeas will last up to 4 days in the fridge. When ready to eat, reheat in the oven or microwave until warmed through. This makes it an excellent choice for meal prep.

Frequently Asked Questions About #comment 575124

What’s the secret to perfect #comment 575124?

The secret lies in the roasting technique. Ensuring both the cauliflower and chickpeas are spread out in a single layer allows for even cooking and crispiness. The right spice blend also enhances the flavor significantly.

Can I make #comment 575124 ahead of time?

Yes! The components can be prepared in advance. Store the roasted vegetables and tahini sauce separately, and assemble when ready to eat for the best texture and flavor.

How do I avoid common mistakes with #comment 575124?

One common mistake is overcrowding the baking sheets, which can lead to steaming instead of roasting. Always ensure there’s enough space for air to circulate around each ingredient.

Variations of #comment 575124 You Can Try

There are many delicious variations to explore! Consider adding roasted sweet potatoes for a different texture. You could also swap the tahini sauce for a spicy harissa dressing for extra heat. Another great option is to use quinoa instead of rice for a protein boost. Don’t hesitate to experiment with different vegetables to suit your taste.

For more delicious recipes, check out Healthy Greek Chicken Bowls or Chickpea Avocado Salad. If you’re interested in meal prep tips, visit Last Recipes for more ideas!