Roasted Cauliflower and Chickpea Shawarma Bowls

• 1 large head cauliflower, cut into florets
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon shawarma spice blend
• Salt and pepper to taste
• 4 cups cooked quinoa or rice
• 1 cup shredded purple cabbage
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons water
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cauliflower and chickpeas with olive oil and shawarma spice in a large bowl. Season with salt and pepper.
3. 3 Spread the cauliflower and chickpeas on a baking sheet in a single layer.
4. 4 Roast for 25 minutes, stirring halfway through, until golden and tender.
5. 5 While roasting, prepare the tahini sauce by whisking tahini, lemon juice, garlic, and water in a small bowl.
6. 6 Assemble bowls with a base of quinoa or rice, then top with roasted cauliflower and chickpeas.
7. 7 Add shredded cabbage, diced cucumber, and red onion.
8. 8 Drizzle tahini sauce over the top and garnish with fresh parsley.
9. 9 Serve immediately and enjoy!

Equipment

• Baking sheet
• Oven
• Mixing bowls

Variations

• Add crumbled feta cheese for a tangy twist.
• Include sliced avocado for extra creaminess.

Substitutions

• Substitute quinoa with brown rice or farro.
• Use hummus in place of tahini sauce for a richer flavor.

Pairings

• A crisp, green salad with lemon vinaigrette.
• A glass of chilled white wine or a sparkling water with lemon.

Nutrition

Tips

• For extra flavor, roast a red bell pepper alongside the cauliflower and chickpeas.
• Use store-bought shawarma spice blend for convenience; adjust to taste if making your own.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm pita bread and a side of tangy pickles.
• Pair with a refreshing cucumber-mint yogurt sauce.

FAQ