Vegan Cauliflower Shawarma Bowls You’ll Crave Every Night
Savor Vegan Cauliflower Shawarma Bowls—a quick, hearty dinner bursting with flavor and textures.
Equipment
- - Oven
- - Baking sheets
- - Parchment paper
- - Blender
Ingredients
For the Roasted Components
- 1 head Cauliflower Choose fresh heads for optimal caramelization.
- 1 can Chickpeas Ensure they are completely dry for maximum crispness.
- 2 tablespoons Olive Oil Can substitute with avocado oil if preferred.
- 2 teaspoons Curry Powder Opt for S&B Oriental Curry Powder for authenticity.
- 1 teaspoon Paprika Smoked paprika adds an enticing twist.
- 1 teaspoon Cumin Use in both the spice blend and tahini sauce.
For the Tahini Sauce
- 1/2 cup Tahini Soom Foods is recommended for its smoothness.
- 2 tablespoons Lemon Juice Always lean on fresh juice for the best flavor.
- 2 cloves Garlic Fresh minced garlic works wonders for taste.
For Assembly
- 1 cup Cilantro Feel free to substitute with any herbs you love.
- 1 cup Parsley Feel free to substitute with any herbs you love.
- 1 cup White Rice Mahatma basmati is recommended.
Instructions
Cooking Instructions
- Rinse the rice under cold water until the water runs clear, and cook according to package instructions.
- Preheat the oven to 425°F (220°C). This high temperature is essential for achieving crispy roasted vegetables.
- In a small bowl, whisk together curry powder, paprika, cumin, salt, and pepper.
- Cut the cauliflower into 1-inch florets and pat the chickpeas dry with paper towels.
- Line two baking sheets with parchment paper. Spread cauliflower on one sheet and chickpeas on another.
- Drizzle olive oil over both sets, toss to coat, and sprinkle the spice mixture over both trays.
- Place the sheets in the oven and roast for 30 minutes, shaking halfway through.
- Blend tahini, lemon juice, garlic, cumin, salt, pepper, and warm water until smooth.
- Divide rice among bowls, top with roasted cauliflower and chickpeas, garnish with herbs, and drizzle with tahini sauce.
Notes
Optional: Add a sprinkle of pomegranate seeds for an extra touch of color and flavor.