These delectable vegan shawarma bowls are a feast for the senses. Vibrant, bursting with textures, and brimming with flavorful vegetables, these bowls showcase a delightful combination of tender cauliflower and chewy chickpeas, generously coated in aromatic Mediterranean spices and expertly roasted to achieve perfection.
We've made some healthy adjustments to this recipes, originally from Forks Over Knives.
Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
¼ cup + 2 tablespoons lemon juice
4 cloves garlic, minced
1½ teaspoons paprika (sweet or hot)
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground coriander
Sea salt, to taste
Freshly ground black pepper, to taste
1 2-lb. head cauliflower, cut into florets (6 cups)
1 15-oz. can no-salt-added chickpeas, rinsed, drained, and patted dry
¼ cup tahini
⅛ teaspoon cayenne pepper
2 cups hot cooked brown rice
1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
1 medium zucchini, cut into bite-size strips
½ cup slivered red onion
Fresh cilantro leaves
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large bowl stir together ¼ cup of the lemon juice and the next eight ingredients (through black pepper). Add cauliflower and chickpeas; stir to coat. Spread evenly in prepared baking sheet.
Roast for 35 minutes or until cauliflower is browned on edges, stirring once.
In a small bowl stir together tahini, the remaining 2 tablespoons lemon juice, the cayenne, and 3 to 4 tablespoons water. In bowls arrange rice, cauliflower mixture, cucumber, zucchini strips, and red onion. Drizzle with tahini mixture. Sprinkle with cilantro leaves and serve with lemon wedges.
Photo from Forks Over Knives