Description
Wholesome and flavorful Cauliflower Shawarma Bowls with roasted cauliflower and chickpeas served over rice, drizzled with tahini sauce.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon shawarma seasoning
- 1 cup basmati rice
- 2 cups vegetable broth
- 1/4 cup tahini
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas with olive oil and shawarma seasoning. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Combine basmati rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked.
- Whisk together tahini, water, lemon juice, minced garlic, and salt in a bowl to make the Green Tahini Sauce.
- Layer the cooked rice, roasted cauliflower, and chickpeas in bowls, and drizzle with the Green Tahini Sauce. Top with fresh parsley.
Notes
For a thicker tahini sauce, reduce the amount of water. Customize your toppings with extra vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg