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  • Prep-time: / Ready In:
  • Makes 4 bowls

These scrumptious vegan shawarma bowls check all the boxes—colorful, full of tasty textures, and loaded with flavorful veggies. The centerpiece of this dish is the tender cauliflower and chewy chickpea jumble that’s coated in warm Mediterranean spices and roasted to perfection. Refreshing slices of cucumber and crunchy bell pepper add freshness while a simple tahini dressing brings the Turkish-inspired recipe to life. Squeeze some fresh lemon juice over everything and take your taste buds on an international vacation without leaving the kitchen!

Vegan Shawarma with Roasted Cauliflower and Chickpeas in a gray bowl on stone counter

Ingredients

  • ¼ cup + 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 4 cloves garlic, minced
  • 1½ teaspoons paprika (sweet or hot)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 2-lb. head cauliflower, cut into florets (6 cups)
  • 1 15-oz. can no-salt-added chickpeas, rinsed, drained, and patted dry
  • ¼ cup tahini
  • ⅛ teaspoon cayenne pepper
  • 2 cups hot cooked brown rice
  • 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
  • 2 medium bell peppers, any color, cut into bite-size strips
  • ½ cup slivered red onion
  • Fresh cilantro leaves
  • Lemon wedges

Instructions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. In a large bowl stir together ¼ cup of the lemon juice and the next nine ingredients (through black pepper). Add cauliflower and chickpeas; stir to coat. Spread evenly in prepared baking sheet. Roast 35 minutes or until cauliflower is browned on edges, stirring once.
  2. In a small bowl stir together tahini, the remaining 2 tablespoons lemon juice, the cayenne, and 3 to 4 tablespoons water. In bowls arrange rice, cauliflower mixture, cucumber, pepper strips, and red onion. Drizzle with tahini mixture. Sprinkle with cilantro leaves and serve with lemon wedges.

Comments (14)

(4.88 from 8 votes)
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Devorah2 weeks ago
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Why cant this be added to the meal planner?

jutta2 months ago
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I would love to add this to my meal planner, but it doesn’t seem to give that option

Suzanne Mosesso2 months ago
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Excellent! Followed the recipe exactly. Tastes amazing. Will be making it again.

Henrietta Aline Wolf2 months ago
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Do you know the calories in 1 bowl?

Emily2 months ago
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Fast and easy! Comes together great. I made a tahini mustard sauce from another recipe book, but otherwise, it was fabulous!

Jan2 months ago
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What can be used instead of tahini?

Juls2 months ago
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My granddaughter is allergic to tahini sesame seeds we sub with almond butter also cashews we sub with macadamia nuts

Katie Beebe2 months ago
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I was wondering the same. I might try peanut butter

Jaclyn Ormerod2 months ago
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What can we replace the chickpeas for ?

Melinda2 months ago
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Beans of your choice?

Darlene Ralicki3 months ago
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Made this FOK recipe tonight – I used tomatos instead of red bell pepper. Easy and so delicious! And I absolutely love the app.

Rene Knigge3 months ago
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Very easy to make, great comfort food. Made a bit extra tahini sauce 🙂

Jet Speet3 months ago
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Lovely! The tahinimixture was a bit bitter. I added some more lemonjuice. Delicious!

Allyson3 months ago
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Good call on adding more lemon in the tahini mixture, mine was bitter as well. The flavors are delicious, and I used quinoa for the base! Very refreshing meal!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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