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Chickpea & Cauliflower Shawarma Bowls
If you are looking for a bold, flavorful, and satisfying change up to your lunch or dinner routine, these Chickpea & Cauliflower Shawarma Bowls are for you. Only real, simple ingredients are used in this recipes to make everything from the spiced chickpeas & roasted cauliflower, the fresh cucumber tomato salad, and the creamy lemon tahini sauce.
WHAT'S INSIDE
ALLLL THE SPICES
Yes, of course! Everything can be made ahead of time and stored in seperate containers in the refrigerator, then just assemble your bowl when ready to eat!
CAULIFLOWER & CHICKPEAS
You definitely could if you have one that you like, although I have not tried it with any other spice blend other than this homemade one.
CUCUMBER TOMATO SALAD
I think that this is the thing that really pull this dish together! The fresh bite of salad with the spiced cauliflower and chickpeas is really a match made in heaven.
QUINOA
I like to serve mine with a bed of quinoa to make this dish extra hearty and filling, especially when my body is craving a little bit more warmth. You can switch out the quinoa for another grain of your choice, or try subsitituing it with your favorite greens! I love arugula or massaged kale here.
LEMON TAHINI SAUCE
DO NOT SKIP THIS. It might not seem like much, but it works so well in combination with all of the bold flavors!
FAQs
To make this recipe, you will need:
Mixing bowls
Measuring cups & spoons
Large baking sheet
Parchment paper
WHAT YOU'LL NEED
GLUTEN FREE | DAIRY FREE | VEGAN
Chickpeas & Cauliflower
6 cups of bite-sized cauliflower florets
1 15oz can of chickpeas, rinsed & drained
2 tbsp of olive oil
4 tsp of ground cumin
4 tsp of paprika (NOT smoked)
3 tsp of black pepper
1 tsp of pink salt
1 tsp of turmeric
1 tsp of red pepper flakes
1 tsp of granulated garlic
Cucumber Tomato Salad
3 cups of diced english cucumber
3 cups of quartered grape tomatoes
1 cup of thinly sliced red onion
1/2 cup of fresh chopped parsley
1/4 cup of fresh chopped mint
1/4 cup of fresh lemon juice
1/4 cup of red wine vinegar
1 tsp of pink salt
1/2 tsp of black pepper
Lemon Tahini Sauce
1/2 cup of tahini
6 tbsp of fresh lemon juice
4 tbsp of water
1 tsp of pink salt
1/2 tsp of black pepper
Other:
4 Cooked quinoa, for serving
Hummus, for serving
Crumbled feta cheese, for serving sub dairy free if desired
Directions:
Preheat the oven to 425ºF.
Combine cumin, paprika, black pepper, pink salt, turmeric, red pepper flakes, and granulated garlic in a small bowl.
Add cauliflower florets to a large mixing bowl, then toss with olive oil and 2/3 of the spice mix.
Evenly spread onto on a parchment lined and bake for 27-30 minutes.
Toss together all salad ingredients.
Toss rinsed chickpeas with the remaining spice blend.
Whisk together all sauce ingrediens.
Assemble your bowl & enjoy!
Store leftovers in an airtight container in the refrigerator for 4-5 days.
These fully-loaded Chickpea & Cauliflower Shawarma Bowls are packed with lots of plant-based goodness: chickpeas & roasted cauliflower tossed with a homemade shawarma spice blend, herby and fresh cucumber tomato salad, a bed of quinoa, and served with a dollop of hummus and a drizzle of homemade lemon tahini sauce.
I love these bowls for meal prep lunches or weeknight dinners, and they are absolutely packed with so much flavor and delicious spice.
Chickpea & Cauliflower Shawarma Bowls
servings:
4-5
prep time: chill time: bake time: cook time:
20 minutes
0 minutes
30 minutes
TOTAL TIME:
50 minutes
NOTES
All components of this dish can be made ahead of time & stored seperately in airtight conteiners for 4-5 days.
If microwaving, wait to add cucumber tomato salad, tahini sauce, and hummus until after heated through.
prep time: chill time: bake time: cook time:
20 minutes
0 minutes
30 minutes
50 minutes
TOTAL TIME:
These fully-loaded Chickpea & Cauliflower Shawarma Bowls are packed with lots of plant-based goodness: chickpeas & roasted cauliflower tossed with a homemade shawarma spice blend, herby and fresh cucumber tomato salad, a bed of quinoa, and served with a dollop of hummus and a drizzle of homemade lemon tahini sauce.
I love these bowls for meal prep lunches or weeknight dinners, and they are absolutely packed with so much flavor and delicious spice.
GLUTEN FREE | DAIRY FREE | VEGAN
