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Cauliflower Shawarma Bowls – Working on Actual Meals


When you love daring Center Japanese flavors and nutrient-packed meals, these vegan Cauliflower Shawarma Bowls with pickled purple cabbage, tabbouleh and garlic tahini sauce are a must-try!

Cauliflower shawarma bowl with roasted spiced cauliflower, shredded cabbage, couscous tabouleh, hummus and tahini sauce and hot sauce drizzled over top.

This dish is impressed by Center Japanese delicacies and options heat, spiced roasted cauliflower, tangy pickled cabbage, recent tabbouleh, and a creamy tahini-garlic sauce.

Every thing comes collectively in a single satisfying bowl, making it a wonderful meal for meal prep, busy weeknights, or a hearty weekend lunch.

You may also use simply the cauliflower shawarma recipe in different bowls, salads, wraps, pitas and as a facet dish.

Cauliflower is at all times a scrumptious addition to bowls. You may also strive it in these Cauliflower Chickpea Potato Bowls and Roasted Cauliflower Burrito Bowls. For a variation on this recipe, these Chickpea Shawarma Salad is scrumptious!

Why You’ll Love This Recipe

  • Loaded with Taste: Heat spices, tangy pickles, and recent herbs create the proper steadiness.
  • Nutritious & Filling: Excessive in fiber and plant-based protein.
  • Nice for Meal Prep: Make the elements forward of time for straightforward lunches or dinners.
  • Versatile: Get pleasure from as a bowl, wrap, or with added protein like chickpeas or white beans.
  • Dietary: It is a vegan recipe and could be made gluten-free by making the tabouleh with quinoa.

Components & Substitutions

All the ingredients in bowls for making a cauliflower shawarma bowl with couscous, cabbage, spices, tahini sauce and pickled cabbage.
  • Cauliflower: This recipe is for cauliflower shawarma however you may substitute chickpeas right here. Use the identical spices and roasting approach! You can additionally add a rinsed can of chickpeas to the cauliflower for combo.
  • Purple Cabbage: You can substitute inexperienced cabbage if wanted. A mandolin is finest for slicing the cabbage however if you happen to do’t have one, use a pointy knife to very finely chop.
  • Bulgur: You need to use couscous or farro, or quinoa if you happen to want the recipe to be gluten-free.
  • Vinegar: You need to use apple cider vinegar or purple wine vinegar for the pickled cabbage.
  • Spices: You’ll want curry powder, cumin, garlic powder, coriander, paprika and salt to make the shawarma seasoning.
  • Recent Parsley: Use curly parsley and ideally, a mini meals processor to cut it up very finely.
  • Serving: Hummus and pita are non-obligatory however really useful for serving. Your favorite scorching sauce or Vegan Tofu Tzatziki is nice for additional sauce too! For hummus, you may use the straightforward hummus from these Mediterranean Hummus Bowls or this Roasted Garlic Hummus.

This checklist isn’t full. Please see the recipe card on the finish of the put up for the entire ingredient checklist with measurements and detailed directions.

Variations & Additions

  • Protein: Add canned or roasted chickpeas, baked tofu or tempeh or your selection of protein.
  • Greens: Serve the bowls over a mattress of greens like spinach or lettuce.
  • Shawarma Wrap or Pita Bread: Serve all the pieces in a pita or flatbread for a straightforward handheld meal.
  • Rice or Potato: Serve over your selection of cooked rice or with roasted potatoes or candy potatoes. Attempt these Rosemary Lemon Roasted Potatoes or this straightforward methodology for How one can Bake Candy Potatoes.

Step-by-Step Directions

Roasted cauliflower on a baking sheet.

Step 1: Preheat your oven to 425°F (220°C). In a big bowl, toss cauliflower florets with olive oil and spices till nicely coated. Unfold on a baking sheet in a single layer and roast for 20-25 minutes, flipping midway, till golden brown and tender.

Shredded cabbage in a glass bowl with a pair of tongs in it.

Step 2: Place shredded cabbage in a heatproof bowl. In a small pot, warmth water, vinegar, maple syrup, and salt. Carry to a simmer and cook dinner for 1-2 minutes till the salt and sugar dissolve. Pour the recent brine over the cabbage and toss to coat. Let sit, stirring often.

Couscous tabouleh in large bowl.

Step 4: In a big bowl, whisk collectively olive oil, vinegar, lemon juice, coriander, and garlic. Add parsley, mint, cucumber, tomatoes, and cooked bulgur. Toss nicely and season with salt and pepper to style.

Creamy tahini dressing in a bowl with a spoon.

Step 5: In a small bowl, whisk collectively tahini, lemon juice, garlic, cumin, and salt. Add 3-4 tbsp water, one tablespoon at a time, till you attain a clean, pourable consistency. Be aware: The combination will thicken because it sits, so regulate water as wanted.

Step 6: Spoon tabbouleh into bowls, add roasted cauliflower and pickled cabbage alongside. Drizzle tahini-garlic sauce over the cauliflower. Serve with a dollop of hummus, heat pita wedges and a squeeze of lemon juice over high.

Roasted spiced cauliflower in a bowl with tabouleh and pickled red cabbage.

FAQs

Can I make this gluten-free?

Sure. Simply swap the bulgur wheat for cooked quinoa.

Can I exploit one other grain for the tabbouleh?

Sure. You need to use quinoa, farro or couscous as a substitute of barley. You can additionally make this Chickpea Tabouleh Salad.

Can I make these for meal prep?

The assembled bowls will hold as much as 4 days within the fridge in hermetic containers or you may make the tabbouleh, pickled cabbage and tahini sauce prematurely and retailer in separate containers within the fridge till able to serve.

The cauliflower is finest served scorching and recent however you may make it prematurely if wanted.

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Fast Pickled Purple Cabbage

Stop your display screen from going darkish

  • Preheat oven to 425 F.

  • Roast Cauliflower: In a big mixing bowl, mix cauliflower, spices and oil. Season with salt and pepper, then toss to coat. Switch cauliflower to an unlined sheet pan. Roast for 20-25 min, tossing midway via, till golden and tender.

    1 head of cauliflower, 1 tbsp curry powder, 1 tsp cumin powder, 1 tsp garlic powder, 1/2 tsp floor coriander, ½ tsp smoked paprika, 1 ½ tbsp olive oil, Salt and pepper

  • Pickle Cabbage: Place cabbage in a warmth proof bowl or jar. In a small pot, add water, vinegar, maple syrup and salt. Carry to a simmer. As soon as simmering, cook dinner for 1-2 min, till salt and sugar dissolve. Pour brine over cabbage. Toss to coat. Put aside to pickle, stirring often.

    3 cups thinly shredded purple cabbage, 1/2 cup water, 1/4 cup apple cider or purple wine vinegar, 1 tbsp maple syrup or sugar, 1 tsp sea salt

  • Prepare dinner Grain: Prepare dinner bulgur, quinoa or couscous in keeping with bundle instructions. Let cool barely.

    ½ cup dried bulgur wheat or quinoa, or 1 cup couscous

  • Combine Tabbouleh: In a big bowl, whisk collectively oil, vinegar, lemon, coriander and garlic. Season with salt and pepper. To the dressing, add tomatoes, cucumbers, parsley, mint and cooked bulgur. Toss nicely to mix. Season with salt and pepper, to style.

    ¼ cup olive oil, 2 tbsp white wine vinegar, 2 tbsp lemon juice, ½ tsp coriander, 1 clove garlic, 2 bunches curly parsley, ½ cup recent mint leaves, 1 cup cucumber, 1 cup cherry tomatoes

  • Make Tahini Sauce: In a small bowl, mix tahini, lemon juice, garlic and cumin. Add 3-4 tbsp water. Season with salt. Whisk till clean. Add extra water, if wanted (Be aware: Combination will thicken because it sits)

    ¼ cup tahini, 2 tbsp lemon juice, 1 clove garlic, ½ tsp cumin

  • Assemble Bowls: Spoon some tabbouleh into bowls. Prepare roasted cauliflower and pickled cabbage alongside. Drizzle tahini dressing over cauliflower. Dollop hummus within the centre. Add scorching sauce, if you happen to like. Dig in with heat toasted pita.

Purple cabbage, tahini sauce and tabouleh could be made prematurely and saved within the fridge in an hermetic container. Cauliflower is finest recent and scorching however assembled bowls could be saved within the fridge for as much as 3 days within the fridge in hermetic containers. 

Serving: 1bowl, Energy: 518kcal, Carbohydrates: 57g, Protein: 14g, Fats: 28g, Saturated Fats: 4g, Polyunsaturated Fats: 6g, Monounsaturated Fats: 17g, Sodium: 679mg, Potassium: 1131mg, Fiber: 10g, Sugar: 7g, Vitamin A: 3749IU, Vitamin C: 164mg, Calcium: 178mg, Iron: 6mg

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