Name: Cauliflower Shawarma Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern-inspired
Ingredients: 1 large head cauliflower, cut into florets; 1 can (15 oz) chickpeas, drained and rinsed; 1 medium red onion, sliced; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon garlic powder; 1/4 teaspoon turmeric; 1/8 teaspoon cayenne pepper (optional); 1 cup uncooked quinoa; 1 1/2 cups water or broth (for cooking quinoa); 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; 1/3 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; 1/4 teaspoon salt; 3–4 tablespoons warm water (to thin the sauce); Fresh parsley or cilantro, for garnish

Smoky, spiced, and satisfyingly crisp, the Cauliflower Shawarma Bowl is what plant-based dreams are made of. This vibrant, Middle Eastern-inspired bowl brings together oven-roasted cauliflower, caramelized onions, chickpeas, quinoa, and a creamy tahini sauce that pulls it all together with a tangy hug. It’s the kind of meal that feels both fresh and indulgent at once.

Every bite bursts with flavor and texture – warm roasted vegetables, nutty grains, juicy cucumbers, and a cooling garlic-laced drizzle. Perfect for meal prep, weeknight dinners, or a meatless main that even carnivores crave, this recipe is as versatile as it is bold. And trust us, once you make it, you’ll find yourself craving this bowl again and again.

What Kind of Cauliflower Works Best for This Bowl?

Fresh cauliflower florets are ideal for the best flavor and texture. A medium to large head of cauliflower will give you enough florets to roast into golden, spiced perfection. If you’re in a pinch, pre-cut florets or even frozen cauliflower can work, just be sure to dry them well so they crisp up in the oven.

Ingredients for the Cauliflower Shawarma Bowl

Cauliflower: The star of the bowl, roasted until crispy and coated in shawarma-inspired spices for bold flavor.
Chickpeas: Roasted alongside the cauliflower for added protein, crunch, and heartiness.
Red Onion: Roasts down into sweet, caramelized bites that balance the earthy spices.
Quinoa: A protein-packed base that soaks up the shawarma spices and tahini dressing beautifully.
Cherry Tomatoes & Cucumber: Fresh veggies for contrast, crunch, and juicy brightness.
Tahini Sauce: Creamy and garlicky, this dressing ties the whole bowl together.
Olive Oil & Spices: Paprika, cumin, coriander, garlic powder, turmeric, and a touch of cayenne give the cauliflower that classic shawarma warmth.

How To Make the Cauliflower Shawarma Bowl

Step 1: Roast the Cauliflower and Chickpeas

Preheat the oven to 425°F (220°C). On a large baking sheet, toss cauliflower florets, canned chickpeas (drained and rinsed), and sliced red onions with olive oil and your shawarma spice mix. Spread in a single layer and roast for 25-30 minutes until crispy and golden, stirring halfway through.

Step 2: Cook the Quinoa

While the vegetables roast, cook your quinoa according to package instructions. Fluff with a fork and season lightly with salt. Set aside to cool slightly.

Step 3: Make the Tahini Sauce

In a bowl, whisk together tahini, lemon juice, garlic, warm water, salt, and a pinch of cumin until smooth and pourable. Add more water as needed to thin.

Step 4: Assemble the Bowls

To build your bowl, layer quinoa as the base, then top with the roasted cauliflower mixture. Add halved cherry tomatoes, sliced cucumbers, and a generous drizzle of tahini sauce. Garnish with fresh parsley or cilantro.

Serving and Storing the Cauliflower Shawarma Bowl

This bowl is best enjoyed warm, right after assembly, but it’s also delicious cold or at room temperature. It makes a perfect meal prep option too. Simply store the components separately in airtight containers for up to 4 days, and assemble just before eating to keep everything fresh and crisp.

For reheating, warm the roasted vegetables and quinoa in a microwave or skillet, then top with fresh veggies and sauce.

Frequently Asked Questions

Can I use another grain besides quinoa?

Absolutely! Couscous, farro, or brown rice all make great bases and absorb the flavors beautifully.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as you use certified gluten-free quinoa.

How spicy is the shawarma seasoning?

It has a mild kick from cayenne, but you can adjust the heat to your taste by reducing or omitting it.

Can I use a store-bought tahini dressing?

Definitely. If you’re short on time, a good-quality tahini or garlic dressing will work in a pinch.

Can I roast the veggies in an air fryer?

Yes! Cook in batches at 400°F for about 12-15 minutes, shaking halfway through.

What protein can I add if I want more?

Grilled chicken, tofu, or a soft-boiled egg pair beautifully with this bowl.

Want More Bowl Ideas with Big Flavor?

If you loved this Cauliflower Shawarma Bowl, check out more veggie-forward meals that are full of vibrant taste and texture:

📌 Save this recipe to your Pinterest dinner board so you can revisit it whenever you need a plant-based win.

And I’d love to hear how you made it your own! Did you go extra crispy with the cauliflower or swap in another grain? Let me know in the comments.

Looking for more flavor-packed bowls and dinner ideas? Head to my Pinterest board, Life with Jam where I share fresh recipes daily!