Shawarma Cauliflower Bowl (Print Version)
# Ingredients:
→ Spice Blend
01 -
1/2 tsp black pepper
02 -
1 tsp kosher salt
03 -
2 tsp paprika
04 -
1 tsp ground cumin
05 -
1 Tbsp curry powder
→ Bowl Components
06 -
2 cups cooked white basmati rice
07 -
1 large head cauliflower, cut into bite-sized pieces
08 -
1 (15-oz) can chickpeas, drained and dried
09 -
3 Tbsp extra-virgin olive oil
→ Green Sauce Ingredients
10 -
1/2 cup fresh parsley leaves
11 -
1/4 tsp ground cumin
12 -
2 Tbsp fresh lemon juice
13 -
1/2 cup fresh cilantro leaves
14 -
1/2 tsp minced garlic
15 -
1/4 tsp each kosher salt and black pepper
16 -
1/4 cup tahini
# Instructions:
01 -
Heat your oven to 425°F before getting started.
02 -
Mix the spice blend together, coat the chickpeas and cauliflower one at a time with olive oil, then toss them with the spice mix on separate pans.
03 -
Roast chickpeas for half an hour, stirring midway. Cauliflower needs 35-40 minutes total, also stirred once.
04 -
Combine all the Green Tahini Sauce ingredients with 1/3 cup of warm water. Blend until creamy.
05 -
Layer rice, roasted chickpeas and cauliflower, and any extras you like. Top with Green Tahini Sauce.
# Notes:
01 -
Works great as a meal prep option
02 -
Lasts for up to 3 days in the fridge
03 -
Don’t reheat with sauce already on