Description
Discover the vibrant flavors of the Cauliflower Shawarma Bowl, a wholesome dish that combines roasted cauliflower with aromatic spices, fresh vegetables, and a creamy tahini sauce. Perfect for lunch or dinner, this bowl is a delightful mix of textures and tastes that will transport your taste buds to a bustling street market. With every bite, enjoy the warmth and crunch that makes this meal not just nutritious but also an unforgettable experience.
Ingredients
Scale
- 1 medium head cauliflower
- 2 tbsp olive oil
- 2 tsp shawarma spice blend (cumin, coriander, paprika, turmeric)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup bell peppers, chopped
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- Salt to taste
- Water as needed
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut cauliflower into bite-sized florets. Toss with olive oil and shawarma spice blend until evenly coated.
- Spread cauliflower on the baking sheet in a single layer. Roast for 25-30 minutes until golden brown and tender.
- While roasting, heat a pan over medium heat and cook chickpeas in olive oil for 5-7 minutes until slightly crispy.
- In a bowl, whisk together tahini, lemon juice, minced garlic, salt, and water until smooth.
- Assemble bowls with roasted cauliflower, chickpeas, chopped vegetables, and drizzle with tahini sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added nutrition, incorporate spinach or red onions. Prepare components ahead of time; roasted cauliflower can be stored in the fridge for up to three days.