Shawarma Cauliflower Bowl (Print Version)
# Ingredients:
→ Making the Seasoning
01 -
1/2 tsp ground black pepper
02 -
1 tsp sea salt
03 -
1 tsp cumin powder
04 -
2 tsp sweet paprika
05 -
1 Tbsp yellow curry powder
→ Bowl Ingredients
06 -
1 big cauliflower head, broken into florets
07 -
2 cups cooked basmati rice (white)
08 -
1 (15-oz) can chickpeas, rinsed and dried
09 -
3 Tbsp olive oil (extra virgin)
→ Green Tahini Blend
10 -
1/4 tsp cumin powder
11 -
1/2 cup fresh parsley leaves
12 -
1/4 tsp each sea salt and black pepper
13 -
2 Tbsp squeezed lemon juice
14 -
1/4 cup sesame tahini
15 -
1/2 cup cilantro leaves (fresh)
16 -
1/2 tsp finely cut garlic
# Instructions:
01 -
Turn your oven on to 425°F.
02 -
Stir together the spices, then coat both florets and chickpeas with oil and the spice mix in separate baking pans.
03 -
Roast chickpeas for around 30 minutes and cauliflower florets for about 35-40 minutes. Flip halfway through cooking.
04 -
Take all the Green Tahini ingredients and blend them with 1/3 cup of warm water until smooth.
05 -
Start with a base of rice, top it with the roasted veggies, sprinkle some extra toppings if you'd like, and finish by pouring the Green Tahini Sauce over everything.
# Notes:
01 -
Perfect for prepping in advance.
02 -
Lasts up to 3 days in the fridge.
03 -
Reheat without adding sauce.