DinnerDish

Roasted Cauliflower Chickpea Shawarma Bowls

Name: Roasted Cauliflower Chickpea Shawarma Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cauliflower, cut into florets; 1 can chickpeas, drained and rinsed; 2 cups cooked brown rice; 1 cucumber, diced; 2 cups cherry tomatoes, halved; 1/2 cup Greek yogurt; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp turmeric; 1 tbsp lemon juice; 2 tbsp chopped parsley; Kosher salt

Cauliflower and chickpeas roast with warm spices and are served over rice with cucumber, tomatoes, yogurt, and herbs.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

1 cauliflower, cut into florets

1 can chickpeas, drained and rinsed

2 cups cooked brown rice

1 cucumber, diced

2 cups cherry tomatoes, halved

1/2 cup Greek yogurt

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp turmeric

1 tbsp lemon juice

2 tbsp chopped parsley

Kosher salt

Instructions

Step 1

Heat the oven to 425 F.

Step 2

Toss the cauliflower and chickpeas with olive oil, cumin, smoked paprika, turmeric, and salt.

Step 3

Roast until the cauliflower is browned and tender.

Step 4

Stir the yogurt with lemon juice and a pinch of salt.

Step 5

Serve over rice with cucumber, tomatoes, yogurt sauce, and parsley.

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Average rating

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Servings

Timing

50 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Gluten-freePeanut-freeVegetarian