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Roasted cauliflower and chickpea shawarma bowls: Discover a deliciously healthy twist!

Roasted cauliflower and chickpea shawarma bowls with tahini drizzle
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A deliciously healthy twist on traditional shawarma, featuring roasted cauliflower and chickpeas served in a bowl with a creamy tahini drizzle.

Ingredients

Scale
  • 1 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • Water to thin tahini

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, coriander, smoked paprika, salt, and pepper.
  3. Spread the mixture on a baking sheet and roast for 25-30 minutes, or until the cauliflower is golden and tender.
  4. While the vegetables are roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, and enough water to reach desired consistency.
  5. Once the cauliflower and chickpeas are done, assemble the bowls by placing quinoa or rice at the bottom, topped with roasted vegetables, cherry tomatoes, cucumber, and red onion.
  6. Drizzle with tahini sauce before serving.

Notes

  • Feel free to add your favorite toppings such as avocado or fresh herbs.
  • This dish can be served warm or cold.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodorecipes.com/roasted-cauliflower-chickpea-shawarma-bowls-tahini-drizzle/