Description
This Cauliflower Shawarma Bowl is the kind of meal that makes healthy dinner ideas feel exciting instead of routine. Roasted cauliflower and chickpeas get coated in warm shawarma spices, then layered over rice with crisp lettuce, juicy tomatoes, cucumbers, red onion, and a creamy herb yogurt sauce. It is a quick breakfast-for-dinner style bowl, an easy dinner, a healthy snack-style lunch prep, and one of those easy recipe food ideas that tastes vibrant, filling, and fresh all at once.
Ingredients
1 head cauliflower, cut into florets
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked rice
3 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
3/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon chopped fresh dill
2 tablespoons water
1/4 teaspoon salt
Instructions
1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, coriander, garlic powder, turmeric, cinnamon, salt, and black pepper until evenly coated.
3. Spread the cauliflower and chickpeas on the prepared sheet pan in a single layer.
4. Roast for 25 to 30 minutes, stirring once halfway through, until the cauliflower is tender and caramelized and the chickpeas are lightly crisp.
5. While the pan roasts, stir together the Greek yogurt, lemon juice, minced garlic, dill, water, and salt in a small bowl until smooth and creamy.
6. Divide the cooked rice among serving bowls, then add chopped romaine, cherry tomatoes, cucumber, and red onion.
7. Top each bowl with the roasted cauliflower and chickpeas.
8. Spoon the yogurt sauce over the bowls and finish with chopped fresh parsley before serving.
Notes
For the best roasted texture, spread the cauliflower and chickpeas out well on the sheet pan so they roast instead of steam.
If you want stronger flavor, let the cauliflower sit in the seasoning for 10 minutes before roasting so the spices cling even better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 4mg
Keywords: cauliflower shawarma bowl, easy sheet pan dinner, healthy dinner ideas, roasted cauliflower bowl, chickpea bowl, vegetarian dinner, rice bowl, easy recipe, food ideas