Cauliflower Shawarma Bowl (The Ultimate Healthy Recipe)

This Cauliflower Shawarma Bowl is about to become your new favorite weeknight meal. Imagine tender, spice-roasted cauliflower, crisp fresh veggies, fluffy quinoa, and a creamy lemon-tahini dressing all coming together in one vibrant, flavor-packed bowl. It’s a healthy, satisfying, and incredibly delicious way to enjoy the bold, aromatic flavors of Middle Eastern shawarma in a completely vegetarian format. This recipe is simple to prepare, perfect for meal prep, and guaranteed to impress.

We’ve crafted this recipe to be not only delicious but also incredibly straightforward. Forget complicated steps or hard-to-find ingredients. With just a sheet pan and a handful of spices, you can transform a humble head of cauliflower into the star of a truly memorable meal. Let’s get cooking!

Why You’ll Love This Cauliflower Shawarma Bowl

• Incredibly Flavorful: A rich blend of shawarma spices like cumin, coriander, paprika, and turmeric infuses the cauliflower with irresistible, aromatic flavor.
• Healthy & Nourishing: Packed with vegetables, plant-based protein, and healthy fats, this bowl is a nutritional powerhouse that will leave you feeling energized and satisfied.
• Perfect for Meal Prep: All the components can be prepared in advance, making it easy to assemble quick and healthy lunches or dinners throughout the week.
• Highly Customizable: This recipe is a fantastic starting point. Feel free to add your favorite grains, proteins, or veggies to make it your own.

What is Shawarma?

Traditionally, shawarma is a Middle Eastern dish where meat (like lamb, chicken, or beef) is marinated in a blend of spices and slow-roasted on a vertical rotisserie. The meat is thinly sliced off and often served in a pita or as part of a platter. Our recipe captures the essence of that iconic flavor by using the same aromatic spice blend on cauliflower, which is then roasted to tender, caramelized perfection. It’s a modern, plant-based take on a beloved classic.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients to create a symphony of flavor and texture. Here’s what you’ll need to gather.

For the Shawarma Cauliflower

• Cauliflower: One large head, cut into bite-sized florets. This is the star of our dish.
• Olive Oil: Helps the spices adhere and promotes caramelization.
• Spices: A warm and aromatic blend of cumin, paprika, turmeric, ground coriander, garlic powder, and a pinch of cinnamon creates the signature shawarma flavor.
• Salt & Black Pepper: To enhance all the other flavors.

For the Lemon Tahini Dressing

• Tahini: A smooth paste made from sesame seeds. Look for a high-quality, runny tahini for the best results.
• Lemon Juice: Freshly squeezed is always best for a bright, zesty flavor.
• Garlic: A fresh clove, minced, adds a pungent kick.
• Water: To thin the dressing to the perfect drizzling consistency.
• Maple Syrup: A touch of sweetness to balance the bitterness of the tahini. For a different flavor profile, you could also try our Maple Dijon Tahini Dressing.

For Assembling the Bowls

• Quinoa: Or your favorite grain like rice, farro, or couscous.
• Chickpeas: For an extra boost of protein and fiber.
• Cucumber: Diced for a cool, refreshing crunch.
• Cherry Tomatoes: Halved for a burst of sweetness.
• Red Onion: Thinly sliced for a sharp, savory bite.
• Fresh Parsley: Chopped for a fresh, herbaceous finish.

How to Make The Best Cauliflower Shawarma Bowl

Follow these simple steps to create a delicious and satisfying meal.

Step 1: Prepare the Cauliflower

Preheat your oven to 425°F (220°C). In a large bowl, combine the cauliflower florets with olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt, and pepper. Toss everything together until the cauliflower is evenly coated in the spice mixture.

Step 2: Roast the Cauliflower

Spread the seasoned cauliflower in a single layer on a large baking sheet. It’s important not to overcrowd the pan, as this allows the cauliflower to roast and caramelize rather than steam. Roast for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy.

Step 3: Make the Tahini Dressing

While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together the tahini, fresh lemon juice, and minced garlic. The mixture will thicken at first—this is normal! Slowly whisk in cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Season with salt to taste.

Step 4: Assemble Your Bowls

Now for the fun part! Divide the cooked quinoa among your bowls. Top with the roasted shawarma cauliflower, chickpeas, diced cucumber, cherry tomatoes, and sliced red onion. Drizzle generously with the lemon tahini dressing and garnish with fresh parsley before serving.

Tips for the Perfect Bowl

• Don’t Crowd the Pan: For the best texture, give the cauliflower florets plenty of space on the baking sheet. Use two pans if necessary to ensure they get crispy, not soggy.
• Cut Florets Uniformly: Try to cut your cauliflower into similar-sized pieces to promote even cooking.
• Adjust Dressing Consistency: Tahini brands vary. If your dressing is too thick, add more water. If it’s too thin, whisk in a bit more tahini.

Customizations & Variations

• Add Protein: For a non-vegetarian version, add grilled chicken or lamb. For a plant-based boost, add baked tofu or lentils.
• Switch Up the Veggies: Feel free to add other roasted vegetables like bell peppers or sweet potatoes. Fresh greens like spinach or arugula also work well.
• Try a Different Base: Instead of quinoa, build your bowl on a bed of brown rice, farro, or mixed greens for a lighter option. This concept is just as versatile as our Taco Bowl Recipe.
• Serve with Bread: For a more traditional feel, serve with warm pita bread or our homemade Vegan Gluten-Free Naan on the side.

How to Store & Meal Prep

This Cauliflower Shawarma Bowl is ideal for meal prep. Store the roasted cauliflower, quinoa, and fresh vegetables in separate airtight containers in the refrigerator for up to 4 days. The tahini dressing can be stored in a jar in the fridge for up to a week. When you’re ready to eat, simply assemble your bowl and enjoy.

Frequently Asked Questions

More Delicious Recipes to Try

We hope you love this vibrant Cauliflower Shawarma Bowl recipe! It’s a testament to how exciting and flavorful healthy eating can be. If you make it, please leave a comment below and let us know what you think. Don’t forget to share your creations and follow us on Pinterest for more culinary inspiration!

Cauliflower Shawarma Bowl Recipe

Cauliflower Shawarma Bowl (The Ultimate Healthy Recipe)

This vibrant Cauliflower Shawarma Bowl features perfectly spiced roasted cauliflower, fluffy quinoa, fresh veggies, and a creamy lemon-tahini dressing. A healthy, flavorful, and easy-to-make vegetarian meal perfect for dinner or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Shawarma Cauliflower

• 1 large head cauliflower cut into bite-sized florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste

For the Lemon Tahini Dressing

• 1/2 cup tahini
• 1/4 cup lemon juice freshly squeezed
• 1 clove garlic minced
• 4-6 tbsp cold water to thin
• 1/2 tsp salt or to taste

For Assembling the Bowls

• 2 cups cooked quinoa
• 1 can (15 oz) chickpeas rinsed and drained
• 1 cup cucumber diced
• 1 cup cherry tomatoes halved
• 1/2 cup red onion thinly sliced
• 1/4 cup fresh parsley chopped

Equipment

• 1 Baking sheet
• 1 Large bowl

Instructions

 

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets, olive oil, and all the shawarma spices (cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt, and pepper). Toss well to ensure the florets are evenly coated.
3. Spread the seasoned cauliflower in a single layer on a large baking sheet. Do not overcrowd the pan; use two if necessary. Roast for 20-25 minutes, flipping halfway, until tender and caramelized with crispy edges.
4. While the cauliflower roasts, make the dressing. In a medium bowl, whisk together the tahini, lemon juice, and minced garlic. Slowly add the cold water, one tablespoon at a time, whisking continuously until the dressing is smooth and pourable. Season with salt.
5. To assemble, divide the cooked quinoa among four bowls. Top with the roasted shawarma cauliflower, chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion. Drizzle generously with the lemon tahini dressing and garnish with fresh parsley.

Notes

Tip 1: For extra crispy cauliflower, ensure the florets are completely dry before tossing them with oil and spices.
Tip 2: The tahini dressing will keep in an airtight container in the refrigerator for up to one week.