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Close-up of charred roasted cauliflower and chickpeas in a Mediterranean bowl.

Cauliflower Shawarma Bowl with Fluffy Quinoa and Tahini

This Cauliflower Shawarma Bowl features spice-roasted charred cauliflower and chickpeas served over fluffy white quinoa with a creamy tahini drizzle. A healthy, protein-packed Mediterranean meal perfect for meal prep and vibrant weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Bowl Ingredients
  • 1 large head Cauliflower cut into bite-sized florets
  • 1 can (15 oz / 425g) Chickpeas drained and patted very dry
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tbsp Shawarma Spice Blend Cumin, coriander, turmeric, paprika, cinnamon
  • 1 cup (170g) White Quinoa rinsed
  • 2 cups (480ml) Water or vegetable broth
  • 3-4 Persian Cucumbers sliced thinly
  • 1 cup (150g) Cherry Tomatoes halved
  • 1/4 Red Onion thinly sliced slivers
  • 1/4 cup (60ml) Tahini runny, hulled variety
  • 1/2 Lemon juiced
  • 1 clove Garlic minced

Equipment

  • 1 Large Baking Sheet For roasting cauliflower and chickpeas
  • 1 Medium Pot For cooking quinoa

Method
 

Roast Vegetables
  1. Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas with olive oil and shawarma spices on a baking sheet.
  2. Roast for 25-30 minutes until cauliflower has charred edges and chickpeas are crisp.
Cook Quinoa
  1. Combine quinoa and water in a pot. Bring to a boil, then simmer covered for 15 minutes.
  2. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Assembly
  1. Layer quinoa in bowls. Top with roasted cauliflower, chickpeas, cucumbers, tomatoes, and onions.
  2. Zig-zag the tahini sauce over the center and garnish with parsley and red pepper flakes.

Notes

Dry the chickpeas thoroughly for maximum crunch.
Use ice-cold water to thin the tahini for a perfectly smooth emulsion.