Cauliflower Shawarma Bowls
Delicious and nutritious bowls featuring roasted cauliflower and chickpeas, infused with Middle Eastern shawarma spices, served over basmati rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 cups basmati rice
- 2 tablespoons olive oil
- 1 tablespoon shawarma spice mix
- Salt, to taste
- Fresh parsley, for garnish
- Green Tahini Sauce, for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas with olive oil, shawarma spice mix, and salt.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes or until crispy and golden.
- Prepare the basmati rice according to package instructions.
- Layer the cooked rice in serving bowls and top with roasted cauliflower and chickpeas.
- Drizzle with Green Tahini Sauce and garnish with fresh parsley.
Notes
Any variety of chickpeas, canned or dried, can work well; just ensure they are prepared by soaking and cooking if using dried. Swap basmati rice for quinoa or couscous for a different texture.