Cauliflower & Chickpea Shawarma Bowl

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Cauliflower & Chickpea Shawarma Bowl

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Cauliflower & Chickpea Shawarma Bowl – this is a really simple but absolutely delicious vegan recipe. The cauliflower is lightly spiced in middle Eastern spices and is a hug in a bowl! The green tahini dressing brings the whole dish together.

This recipe is sponsored by Tilda Rice

Ingredients

  • 1 tbsp curry powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp flaky salt
  • ¼ tsp ground black pepper
  • Olive oil
  • 1 florets from 1 head cauliflower
  • 1 tin chickpeas, drained, rinsed & patted dry
  • Green Herb Tahini Sauce:
  • Large bunch fresh coriander
  • Large bunch fresh parsley
  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • ¼ tsp ground cumin
  • ½ tsp flaky salt
  • ¼ tsp ground black pepper
  • 30 olive oil to loosen the sauce if needed
  • To serve:
  • 4 portions Tilda Basmati rice
  • ½ cucumber, thickly sliced
  • Roughly chopped fresh parsley or coriander

Instructions

  1. Pre-heat oven to 220°C / 200°C fan and line 2 medium sized baking dishes with parchment paper.
  2. Mix together curry powder, paprika, cumin, salt and pepper in a small bowl.
  3. Spread cauliflower florets in one of the baking dishes then drizzle with olive oil, toss to coat the cauliflower with oil then sprinkle over 2/3 of the spice mixture.
  4. Toss chickpeas with a light drizzle of olive oil in the second baking dish, then toss with the remainder of the spice mixture.
  5. Place both dishes in the oven and roast for 35 minutes. Halfway through cooking, toss both the chickpeas and cauliflower so that they roast and char slightly all over.
  6. While cauliflower and chickpeas are cooking, prepare the tahini sauce. Combine all ingredients in a food processor or blender, excluding the warm water. Turn on blender and while it’s running, slowly pour in the warm water. Blend until smooth.
  7. Prepare the rice according to package instructions.
  8. To assemble the shawarma bowls, spoon 1 portion of cooked rice into each bowl. Add the roasted cauliflower and chickpeas, then top with slices of cucumber. Drizzle generously with the tahini sauce and finish with some fresh herbs.
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