Cauliflower Shawarma Bowls – Spiced, Satisfying & Plant-Based
A bold, plant-based bowl featuring roasted cauliflower in shawarma spices, served over grains or greens with fresh veggies, creamy tahini, and herbs. Perfect for meal prep or nourishing dinners.
Ingredients
Cauliflower:
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1 head cauliflower, cut into florets
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2–3 tbsp olive oil
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1½ tbsp shawarma spice blend
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Salt & pepper, to taste
Bowl Base:
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1 cup cooked quinoa, rice, or greens
Toppings:
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½ cup diced cucumber
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½ cup cherry tomatoes, halved
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¼ cup thinly sliced red onion
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½ cup chickpeas (optional)
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2 tbsp chopped parsley or mint
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Pickled onions or turnips (optional)
Tahini Sauce:
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¼ cup tahini
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2 tbsp lemon juice
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1 garlic clove, minced
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2–4 tbsp water
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Salt to taste
Instructions
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Preheat oven to 425°F. Toss cauliflower with oil, spices, salt, and pepper. Roast 25–30 minutes until golden.
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Cook grains or prep greens for base.
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Whisk tahini, lemon juice, garlic, and water until creamy.
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Chop veggies and herbs.
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Assemble bowls: base, cauliflower, veggies, chickpeas, sauce, herbs, and optional toppings.
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Serve warm or at room temperature.
Notes
Gluten-free and vegan. Customize with different grains, sauces, or protein. Great for meal prep and build-your-own bowl nights.