Print

Cauliflower Shawarma Bowls – A Flavor-Packed Plant-Based Meal

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy roasted cauliflower tossed in warm shawarma spices, served over grains and greens with fresh toppings and creamy tahini sauce.

Ingredients

Scale

For the Cauliflower:

  • 1 large cauliflower, cut into florets

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • ½ tsp turmeric

  • ½ tsp garlic powder

  • ¼ tsp cinnamon

  • Pinch cayenne (optional)

  • Salt and pepper to taste

For the Bowl:

  • 2 cups cooked quinoa or rice

  • 2 cups chopped greens (romaine, spinach)

  • 1 cucumber, diced

  • 1 cup cherry tomatoes, halved

  • ½ red onion, thinly sliced

  • ½ cup pickled turnips or pickles

  • Fresh parsley or mint, chopped

For Tahini Sauce:

  • ¼ cup tahini

  • Juice of 1 lemon

  • 1 garlic clove, grated

  • 2–4 tbsp water

  • Salt

Instructions

  1. Preheat oven to 425°F and line a baking sheet.

  2. Toss cauliflower with oil and spices, spread on sheet, and roast 25–30 minutes.

  3. Cook grains and prep toppings.

  4. Mix tahini, lemon, garlic, and water to form sauce.

  5. In bowls, layer grains, greens, roasted cauliflower, toppings, and sauce. Garnish with herbs.

Notes

  • Use air fryer for crispier cauliflower.

  • Swap tahini for yogurt sauce if preferred.

  • Store components separately for up to 4 days.

Find it online: https://nosweatrecipes.com/cauliflower-shawarma-bowls-a-flavor-packed-plant-based-meal/