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Cauliflower Shawarma Bowl

Cauliflower shawarma bowl with crispy roasted chickpeas, fresh cucumber, tomatoes, red onion, and yogurt-tahini drizzle over white rice
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Roasted cauliflower shawarma bowls are the ultimate easy weeknight dinner. This plant-based sheet pan meal is packed with bold Middle Eastern spices, crispy roasted chickpeas, fresh veggies, and a creamy yogurt-tahini drizzle. Ready in just 45 minutes.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon shawarma spice mix
  • 2 cups cooked rice (white or brown)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 1 small red onion, thinly sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 cup plain yogurt
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • Salt, to taste
  • Water, as needed to thin the sauce

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pat chickpeas completely dry with a paper towel. In a large bowl, toss cauliflower florets and chickpeas with olive oil and shawarma spice mix until fully coated.
  3. Spread in a single even layer on a sheet pan. Roast for 25 to 30 minutes, flipping once halfway through, until cauliflower is golden and chickpeas are crispy.
  4. While the pan roasts, whisk together yogurt, tahini, lemon juice, garlic, and salt. Add water one tablespoon at a time until the sauce is drizzleable but still creamy.
  5. Start each bowl with a layer of cooked rice, then top with roasted cauliflower and chickpeas.
  6. Add cherry tomatoes, cucumber, red onion, and parsley.
  7. Drizzle generously with yogurt-tahini sauce and serve warm or chilled.

Notes

  • Pat chickpeas completely dry before roasting – this is the key step for getting them crispy.
  • Do not crowd the sheet pan. Use two pans if needed so everything roasts instead of steams.
  • Add extra lemon or garlic to the sauce to adjust brightness and boldness to your taste.
  • Quinoa or couscous can be substituted for rice.
  • For a dairy-free version, use a thick coconut or almond-based yogurt in place of regular yogurt.

Nutrition

Find it online: https://www.benefitiany.com/cauliflower-shawarma-bowl/