Go Back

Cauliflower & Chickpea Shawarma Bowl

A bold and flavorful plant-based lunch packed with roasted spices, creamy tahini, and fresh veggies. Inspired by Middle Eastern flavors, but made lighter and fully vegan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Roast Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Lunch
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 head cauliflower (cut into florets)
  • 1/2 cup canned chickpeas (rinsed)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt & pepper
For the bowl:
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup cucumber (chopped)
  • 1/2 cup cherry tomatoes
  • 2 tbsp tahini
  • Juice of 1/2 lemon

Equipment

  • baking tray
  • Mixing bowl

Method
 

  1. Preheat oven to 200°C (400°F). Toss cauliflower and chickpeas with oil and spices.
  2. Roast for 25 minutes until golden.
  3. In bowls, layer grains, veggies, and roasted mix.
  4. Drizzle with tahini and lemon juice.

Notes

Add pickled onions or fresh parsley for extra zing.