Vegan & Gluten-Free Cauliflower Shawarma Bowl
This vibrant bowl features spiced roasted cauliflower “shawarma,” fresh Mediterranean veggies, fluffy gluten-free grains, and a creamy tahini-lemon sauce. It’s hearty, protein-packed (thanks to chickpeas + tahini), and perfect for meal prep or a nourishing weeknight dinner.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Shawarma Cauliflower:
1 medium cauliflower, cut into florets
1 can (400g) chickpeas, drained & rinsed (optional protein boost)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp garlic powder
½ tsp cinnamon
Salt & black pepper, to taste
For the Bowl Base:
2 cups cooked quinoa, millet, or brown rice (all gluten-free)
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup shredded purple cabbage (optional crunch)
Fresh parsley or mint, chopped
For the Creamy Tahini Lemon Sauce:
3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp olive oil
1 garlic clove, minced
2–3 tbsp warm water (to thin)
Salt, to taste
Instructions
1. Roast the Cauliflower & Chickpeas
1. Preheat oven to 200°C (400°F).
2. Toss cauliflower and chickpeas with olive oil and all shawarma spices.
3. Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until golden and crispy.
2. Cook the Base
Prepare quinoa, millet, or rice according to package instructions. Fluff and set aside.
3. Make the Tahini Lemon Sauce
1. Whisk tahini, lemon juice, olive oil, garlic, and warm water until smooth.
2. Adjust thickness (should be pourable but creamy). Season with salt.
4. Assemble the Bowls
1. Divide grains into bowls.
2. Top with roasted cauliflower + chickpeas, cucumber, tomatoes, onion, and cabbage.
3. Drizzle generously with tahini lemon sauce.
4. Garnish with fresh parsley or mint.
Notes & Tips
Meal prep friendly: Store components separately up to 4 days; assemble when serving.
Spice level: Add chili flakes or harissa if you like heat.
Extra crunch: Top with toasted pumpkin seeds or pine nuts.
Protein boost: Add marinated tofu or extra chickpeas.
❓ frequently asked questions FAQ
Q: Can I make this oil-free?
Yes, roast cauliflower & chickpeas with a splash of lemon juice instead of oil.
Q: Can I use store-bought tahini sauce?
Yes, but homemade is fresher and you can control creaminess.
Q: Is this served warm or cold?
Best warm (freshly roasted cauliflower), but also works as a chilled meal prep bowl.
Nutritional information
Calories: ~420
Protein: 14g
Carbs: 55g
Fat: 16g
Fiber: 11g