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Cauliflower Shawarma Bowls

Cauliflower Shawarma Bowl

A healthy, plant-forward twist on the classic Middle Eastern shawarma, featuring roasted spiced cauliflower, fresh vegetables, grains, and creamy tahini sauce. Perfect for quick weeknight meals or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 People
Course: Dinner, Lunch
Cuisine: Middle Eastern, Modern American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower:
  • 1 large head of cauliflower cut into florets
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • Salt and pepper to taste
For the Grain Base:
  • 1 cup cooked basmati rice or quinoa
For the Sauce:
  • ¼ cup tahini
  • 2 tbsp Greek yogurt optional for creaminess
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • Salt to taste
  • Water to thin as needed
Toppings:
  • ½ cup diced cucumbers
  • ½ cup cherry tomatoes halved
  • ¼ cup pickled onions or cabbage
  • Fresh parsley or mint chopped
  • Lemon wedges for serving
  • Optional: cooked chickpeas or grilled chicken for protein

Equipment

  • Baking sheet
  • Mixing bowls
  • Measuring spoons and cups
  • Knife and cutting board
  • Oven or air fryer
  • Spoon for drizzling sauce

Method
 

Preheat the oven: to 425°F (220°C). Line a baking sheet with parchment paper.
    Prepare the cauliflower: In a mixing bowl, toss cauliflower florets with olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper until evenly coated.
      Roast the cauliflower: Spread florets in a single layer on the baking sheet. Roast for 20 minutes, tossing halfway, until edges are golden and slightly crisp.
        Cook the grains: While cauliflower roasts, prepare your basmati rice or quinoa according to package instructions.
          Prepare the sauce: Whisk together tahini, Greek yogurt, lemon juice, olive oil, and a pinch of salt. Add water a teaspoon at a time until smooth and pourable.
            Assemble the bowl: Divide rice or quinoa between 4 bowls. Top with roasted cauliflower, cucumbers, tomatoes, pickled onions, and herbs. Drizzle with tahini sauce.
              Optional protein: Add chickpeas or grilled chicken for extra protein.
                Serve: Garnish with lemon wedges and extra herbs. Enjoy warm!

                  Notes

                  • The bowl can be fully meal-prepped and stored in the fridge for up to 3 days.
                  • Adjust spices according to taste. Add a pinch of cayenne for heat.
                  • Swap tahini sauce with yogurt-garlic sauce for a lighter version.