Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cauliflower Shawarma Bowl

Cauliflower Shawarma Bowl

Spice up your dinner table with this delicious Cauliflower Shawarma Bowl, a vibrant and satisfying plant-based dish that’s perfect for weeknight meals or meal prep. Featuring roasted cauliflower coated in warm Middle Eastern spices, served over a fluffy base of couscous or quinoa, and drizzled with a zesty tahini garlic sauce, this bowl is packed with flavor and nutrition. Whether enjoyed as a wholesome dinner or as a quick lunch, this recipe allows for plenty of customization to suit your taste. It’s not just a meal; it’s an experience that can be shared with family and friends.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 head cauliflower
  • 1 can (15 oz) chickpeas, drained and dried
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 cup couscous or quinoa
  • 1/4 cup tahini
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons warm water
  • 1/4 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Cut the cauliflower into bite-sized florets.
  2. Toss cauliflower with olive oil and spices until coated. Spread on a baking sheet.
  3. Roast for 25–30 minutes, flipping halfway through.
  4. Pat chickpeas dry and roast or pan-fry them until golden.
  5. Prepare couscous or quinoa according to package instructions.
  6. Mix salad ingredients in a bowl.
  7. Whisk tahini sauce ingredients together until smooth.
  8. Assemble bowls: start with couscous/quinoa, add roasted cauliflower and chickpeas, top with salad and drizzle with tahini sauce.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 bowl (400g)
  • Calories: 450
  • Sugar: 6g
  • Sodium: 320mg
  • Fat: 19g
  • Saturated Fat: 3g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 14g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: For extra crunch, ensure chickpeas are thoroughly dried before cooking. Feel free to customize toppings based on your preferences—add fresh herbs or avocado for added creaminess.

save me