These Vegan Cauliflower Shawarma Bowls bring all the warm, aromatic flavors of traditional shawarma to a plant-based dish that’s both satisfying and nourishing. Tender cauliflower florets are roasted with cumin, coriander, turmeric, and paprika until golden and caramelized, then served over protein-rich quinoa with fresh cucumber, tomatoes, and herbs. The creamy tahini sauce ties everything together with its rich, nutty flavor.
If you’re drawn to these Mediterranean flavors, you’ll love our Roasted Chickpea & Veggie Bowl with its similar wholesome approach to plant-based eating. For another vegan option with bold spices, try the Vegan Spicy Potato Kale Bowls that deliver satisfying heat and nutrition in every bite.
Vegan Cauliflower Shawarma Bowls
Vegan Cauliflower Shawarma Bowls feature perfectly roasted cauliflower tossed in warm Middle Eastern spices, served over fluffy quinoa with fresh vegetables and creamy tahini sauce.
4
servings20
minutes30
minutes150
kcal50
minutesIngredients
1 large cauliflower
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked quinoa
1 cup cucumber, chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
1/4 cup water
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Prepare the cauliflower by cutting it into bite-sized florets.
- In a large mixing bowl, combine olive oil, cumin, coriander, turmeric, paprika, salt, and black pepper. Toss the cauliflower florets with the spice mixture until evenly coated.
- Spread the spiced cauliflower florets on the prepared baking sheet in a single layer. Roast in the preheated oven for about 25 to 30 minutes until golden and tender.
- While the cauliflower is roasting, prepare the quinoa according to package instructions, if not already cooked. Fluff the cooked quinoa with a fork and set aside.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust the consistency by adding more water if necessary.
- To assemble the bowls, divide the cooked quinoa among four serving bowls. Top with roasted cauliflower, cucumber, cherry tomatoes, red onion, and fresh parsley.
- Drizzle each bowl with the prepared tahini sauce and serve immediately. Enjoy these flavorful and nutritious vegan cauliflower shawarma bowls!
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 4
- Calories: 150kcal
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 80mg
- Potassium: 60mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 15g
- Protein: 2g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 0.5mg
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