Cauliflower Shawarma Bowls
These bowls are a vegetarian twist on classic shawarma. Roasted cauliflower florets are coated in warm Middle Eastern spices and served over fluffy grains with crunchy veggies, fresh herbs, and a drizzle of tahini-lemon sauce. They’re hearty, colorful, and perfect for meal prep or a healthy weeknight dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings:2-3
Ingredients
For the Cauliflower:
1 medium head cauliflower, cut into florets
3 tbsp olive oil
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground turmeric
1 tsp ground coriander
½ tsp garlic powder
½ tsp cinnamon
Salt & black pepper, to taste
For the Base:
1 cup quinoa, couscous, or rice
1 cup shredded lettuce or baby spinach
1 small cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp fresh parsley or cilantro, chopped
For the Tahini-Lemon Sauce:
3 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 tsp honey or maple syrup
1–2 tbsp water
Salt, to taste
Instructions
Prepare the cauliflower:
Preheat oven to 200°C (400°F).
Toss cauliflower florets with olive oil, spices, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp at the edges.
Cook the base:
While cauliflower roasts, cook quinoa, rice, or couscous according to package instructions.
Mix the tahini sauce:
In a small bowl, whisk together tahini, lemon juice, olive oil, honey (if using), and salt. Add water gradually until it reaches a creamy drizzle consistency.
Assemble the bowls:
In serving bowls, layer cooked grains and greens.
Top with roasted cauliflower, cucumber, tomatoes, and red onion.
Sprinkle with fresh parsley or cilantro.
Finish:
Drizzle with tahini-lemon sauce and serve warm or at room temperature.
Notes & Tips
Add pickled onions or olives for a tangy punch.
For extra protein, top with chickpeas or grilled chicken.
Spice level can be adjusted—add cayenne pepper or chili flakes for heat.
Make it meal prep-friendly: store cauliflower, grains, and veggies separately, then assemble before eating.
Frequently Asked Questions
Q: Can I air fry the cauliflower instead of roasting?
Yes—air fry at 200°C (400°F) for 15–18 minutes, shaking halfway, until crispy.
Q: Is this recipe vegan?
Yes, just use maple syrup (or skip the sweetener) in the tahini sauce.
Q: What grains work best for the base?
Quinoa, brown rice, bulgur, or couscous all pair wonderfully with the spices.
Nutritional Information
Calories: ~420 kcal
Protein: 12g
Carbohydrates: 50g
Fiber: 10g
Fat: 18g
Saturated fat: 2g
Sodium: 250mg