Description
Delightful bowls featuring roasted cauliflower and chickpeas with vibrant spices, served over fluffy basmati rice and drizzled with a creamy Green Tahini Sauce.
Ingredients
Scale
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 Tbsp. extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
- 2 cups cooked white basmati rice
- Optional toppings: thinly sliced English or Persian cucumber, halved cherry tomatoes, 1/2 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves
- For the Green Tahini Sauce: 1/4 cup tahini, 2 Tbsp. fresh lemon juice, 1/2 tsp. minced fresh garlic, 1/4 tsp. ground cumin, 1/4 tsp. kosher salt, 1/4 tsp. black pepper, water (to thin the sauce)
Instructions
- Preheat your oven to 425°F.
- Mix together the curry powder, paprika, ground cumin, kosher salt, and black pepper in a bowl.
- Spread the cauliflower florets and chickpeas on two separate baking sheets.
- Drizzle 2 tablespoons of olive oil over the cauliflower and toss it to coat. Drizzle the remaining tablespoon over the chickpeas, sprinkle with 1 tablespoon of the spice mixture, and toss to combine.
- Sprinkle the remaining spice mixture over the cauliflower and toss well. Pop both sheets in the oven for 30 minutes.
- After 15 minutes, shake the chickpeas and toss the cauliflower around for even roasting.
- Remove the chickpeas after 30 minutes and continue roasting the cauliflower for another 5-10 minutes until it’s nicely charred.
- Prepare the Green Tahini Sauce by blending tahini, lemon juice, minced garlic, ground cumin, kosher salt, black pepper, and water until smooth.
- Assemble each bowl with 1/2 cup of cooked basmati rice, topped with roasted cauliflower, chickpeas, optional toppings, and drizzled with Green Tahini Sauce.
Notes
For extra texture, serve with pita chips or a fresh salad. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cauliflower Shawarma, Vegetarian Bowl, Healthy Dinner, Middle Eastern Recipes, Plant-Based Meal