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    You are here: Home » Meal Type » Main Dishes » Cauliflower Shawarma Grain Bowl

    Cauliflower Shawarma Grain Bowl

    4.91 from 21 votes
    August 29, 2018 (updated October 29, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Jump to Video Print Recipe
    Buddha bowls are so much fun - healthy, colorful bowls of yummy! I love them for lunch, dinner, and meal prep, and my newest favorite is this vegan cauliflower shawarma bowl. Shawarma spiced cauliflower, crispy chickpeas, and tomato cucumber salad are tossed with quinoa (or your favorite gluten free grain), then slathered with lemon tahini dressing. It's so satisfying, you'll never know it's vegan.

    Power bowl…grain bowl….tomato….toh-mato…tasty. Whatever name you give these guys, it’s all good in my book as long as you’re partaking in this flavor experience. Because let me tell you, this Cauliflower Shawarma Grain Bowl has got it ALL going on. Spicy, hot, sweet, tangy, herby – it’s a perfectly balanced vegan and gluten free flavor bomb that you need in your belly, stat.

    Three cauliflower shawarma buddha bowls with a side of tahini dressing on a marble table.
    Jump to:
    • How to Make a Cauliflower Shawarma Grain Bowl
    • Dietary Accommodations and Variations
    • Make it a Meal Prep Bowl
    • More Recipes You’ll Love
    • Recipe

    Grain bowls speak my foodie love language – little bits of this and that with some spice, some crunch, lots of veggies, smothered with a finger-licking sauce that ties it all together. LOVE.

    So it’s with great enthusiasm that I present you with this cauliflower shawarma grain bowl. It’s a vegan and gluten-free spin-off of my chicken shawarma salad, and just like it’s inspiration there is so much to love about this bowl:

    • perfectly spiced and caramelized cauliflower shawarma – cuz if you’re gonna lose the chicken, cauliflower is the perfect substitute
    • crispy, nutty chickpeas bring on the crunch and protein
    • refreshing tomato and cucumber salad adds subtle sweetness, and lots of herbaceous action
    • and tangy, creamy tahini dressing cuts through the spice and heat – hello balanced flavors!

    Like, WHOAH delicious.

    Roasted cauliflower shawarma with roasted crispy chickpeas, tomato salad, and quinoa in a cream bowl on a marble table.

    What might be even BETTER news than the perfect flavor balance happening in this cauliflower shawarma situation is that this bowl is totally meal prep friendly. Happy, healthy lunchtime vibes (or dinner vibes, it’s all good) are calling your name! 

    How to Make a Cauliflower Shawarma Grain Bowl

    Please don’t be intimated by the recipe length. This vegan shawarma bowl is super duper easy, but it does take a few steps to get there. Fair warning that you’re gonna have some dishes. Sometimes it’s the price you pay for flavor friends. Shall we get to it?

    Step 1:  Make the Shawarma Seasoning

    Mix together the shawarma seasoning in a small bowl. This particular blend is definitely hot-spicy, so adjust the red pepper flakes according to your preference. For more spice and less heat in general, leave them out entirely.

    Shawarma seasoning in a small marble bowl.

    Step 2:  Roasted Cauliflower Shawarma

    Cut the cauliflower into bite-sized florets. I like to go smaller so they roast at about the same rate as the chickpeas, which take only 20-25 minutes.

    Toss the florets with some olive oil, and a little more than half of the shawarma seasoning, then spread onto a baking sheet. Roast ’em until they’re golden brown and crispy, and bite tender. I consider them “perfect” when I can easily pierce the stem with the tip of sharp knife.

    Shawarma spiced cauliflower on baking sheets before and after being roasted.

    Step 3:  Crispy Chickpeas

    Rinse a drain a can of chickpeas, then dry them really well. The drier they are, the crispier they’ll get. Toss them with some olive oil, spread onto a baking sheet, and pop them into the oven along with the cauliflower. Roast for 20-25 minutes, or until they’re browned and crisp. Remove from the oven, and toss with the remaining shawarma seasoning.

    I prefer canned chickpeas for this recipe because they crisp up better. My from-scratch chickpeas are always too soft for roasting and crisping.

    Chickpeas tossed with shawarma seasoning in a metal bowl.

    Step 4:  Toss Some Cucumber Tomato Salad

    While the cauliflower and chickpeas are roasting, whip together this super simple cucumber tomato salad.

    Cucumbers, tomatoes, sliced red onion, mint, and parsley in a brown ceramic bowl for a vegan shawarma salad.

    Diced persian cucumbers, quartered cherry tomatoes, super thin red onions, mint, and parsley. That’s it. Maybe a bit of extra pepper if you’re feeling spicy (I did cuz I was). Toss it, set it aside.

    Tomato and cucumber salad in a brown ceramic bowl for vegan shawarma salad.

    Step 5:  Bowl It, Sauce It, Eat It

    Grain bowl time!

    Layer about half a cup of quinoa (or your favorite grain) in the bottom of a bowl, then top with a quarter of the crispy chick peas, a quarter of the roasted shawarma cauliflower, and a quarter of the cucumber tomato salad. Drizzle with tahini dressing to taste, and serve immediately.

    This bowl is FILLING y’all. I was stuffed after I finished it, and given my, um, interest in food – that’s saying a lot. 😀

    A vegan shawarma bowl with quinoa, crispy chick peas, cauliflower shawarma, tomato cucumber salad, and tahini dressing.

    Dietary Accommodations and Variations

    • Naturally vegan and gluten free
    • Dairy free, nut free, soy free
    • 18g plant-based protein!
    • Over a full serving of Vitamin C, and nearly two-thirds of your iron needs
    • Don’t feel limited to quinoa, use any grain you love! Couscous, brown rice, quinoa, millet, farro or your favorite grain will work perfectly.

    Make it a Meal Prep Bowl

    This recipe translates to a meal prep bowl SO WELL. Layer the quinoa, chick peas, and roasted cauliflower in a meal prep container. I love meal prep containers with removable compartments for recipes like this, where you’ll heat one portion, but keep the other portions cold. Place the cucumber tomato salad in a second, smaller container, and the tahini dressing in a third.

    When you’re ready for lunch, heat the quinoa and veggies for about a minute, then top with the tomato salad and tahini dressing. You’ll be the envy of every co-worker within sniffing distance.

    More Recipes You’ll Love

    If you love this vegan shawarma bowl, you’ll love these super flavorful vegan, vegetarian, and/or gluten free meals too!

    • Roasted Vegetable Salad with Green Tahini
    • Black Lentils with Roasted Vegetables
    • Cauliflower Hummus with Za’atar
    • Roasted Cauliflower Salad with Turmeric and Tahini
    • No Mayo Potato Salad with Basil Vinaigrette
    • Veggie-Packed Mushroom Kale Pasta
    Shawarma cauliflower over quinoa with crispy chick peas and tomato cucumber salad for a vegan shawarma buddha bowl.

    Did you make this Cauliflower Shawarma Grain Bowl? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A vegan shawarma bowl with quinoa, crispy chick peas, cauliflower shawarma, tomato cucumber salad, and tahini dressing.

    Cauliflower Shawarma Grain Bowl

    4.91 from 21 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Please don’t be intimated by the recipe length. This cauliflower shawarma bowl is super duper easy, but it does take a few steps to get there. Fair warning that you’re gonna have some dishes. Sometimes it’s the price you pay for flavor friends.
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Servings : 4
    Calories: 505

    Recommended Equipment

    • 2 Baking Sheets

    Ingredients

    • 1 c quinoa
    • ½ tsp salt
    • 2 c water or vegetable broth
    • 1 14-oz can chickpeas, rinses, drained, and dried
    • 1 head cauliflower, cut into bite-sized florets
    • 3 tbsp olive oil, divided
    • ½ pint cherry tomatoes, quartered
    • 2 persian cucumbers, diced into ½″ pieces
    • ½ small red onion, thinly sliced
    • ¼ c chopped parsley
    • ¼ c chopped mint
    • 1 lemon, zested and juiced
    • ½ cup tahini dressing

    Shawarma Spice Blend

    • 2 tsp cracked black pepper
    • 2 tsp cumin
    • 2 tsp paprika
    • 1 tsp kosher salt
    • ½ tsp turmeric
    • ½ tsp red pepper flakes
    • ¼ tsp garlic powder

    Instructions

    • Heat the oven to 400*F.
    • Rinse the quinoa, then place into a small pot. Cover with 2 cups water or broth and add ½ tsp salt. Bring the liquid to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed. Turn off the heat, and keep covered an additional 10 minutes.
    • Mix the shawarma spice blend until all ingredients are evenly distributed.
    • Rinse, drain, and dry the chickpeas. Be sure to dry thoroughly with a cotton kitchen towel or paper towels. Toss with 1 tbsp olive oil, then spread onto a baking sheet. 
    • Toss the cauliflower with the remaining tablespoon of olive oil and just over half the spice blend. Set the remaining spice blend aside to use later. Spread the cauliflower onto a second baking sheet.
    • Place the baking sheets in the oven and roast, rotating once halfway through, about 30 minutes total. The chickpeas are done when they’re golden browned and crisp. The cauliflower is done when you can easily pierce the stems with the tip of a sharp knife.
    • While the cauliflower and chickpeas are roasting, make the tomato cucumber salad. Place the tomatoes, cucumbers, red onion, mint and parsley in a small bowl, season with ½ tsp salt and ½ tsp pepper and toss.
    • Remove the chick peas from the oven and toss with the remaining spice blend and lemon zest.
    • Remove the cauliflower from the oven and sprinkle with the lemon juice. 
    • Assemble the shawarma bowls. Divide the cooked quinoa between 4 bowls. Top with one-quarter of the chickpeas, one-quarter of the cauliflower, and one-quarter of the tomato cucumber salad. Drizzle with tahini dressing to taste and serve immediately. 

    Nutrition Information

    Calories: 505kcal (25%), Carbohydrates: 64g (21%), Protein: 18g (36%), Fat: 21g (32%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 678mg (28%), Potassium: 1367mg (39%), Fiber: 17g (68%), Sugar: 6g (7%), Vitamin A: 1700% (1700%), Vitamin C: 116.3% (116%), Calcium: 120% (120%), Iron: 11.3% (11%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    80 Comments
    Filed Under: 45 Minutes or Less, Gluten Free, Main Dishes, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Heather

      October 28, 2018 at 10:01 pm

      Do you just use tahini sauce or what is the dressing? Thanks! Can’t wait to make this!!

      Reply
      • Melissa

        February 19, 2019 at 10:02 am

        I am wondering the same thing.

        Reply
      • Patricia

        January 14, 2020 at 2:19 pm

        From her CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING recipe:
        Lemon Tahini Dressing
        ½ c. tahini
        ¼ – ½ c. water
        ¼ c. olive oil
        1 lemon juiced
        sea salt to taste
        cracked black pepper to taste

        Reply
      • LIndsay

        May 19, 2020 at 11:54 pm

        4 stars
        I used a jar of tahini sauce from Trader Joe’s. It worked perfectly.

        Reply
    2. MWaters

      November 22, 2018 at 10:05 am

      Looks delicious! Just fyi – couscous is pasta, not a grain.

      Reply
      • Iris

        May 15, 2019 at 5:19 am

        just FYI…Couscous is not pasta…it is wheat semolina. I live in the land of couscous.

        Reply
      • Sarahshmara

        April 16, 2020 at 9:56 pm

        The recipe calls for quinoa, not coy it’s. Quinoa is a grain.

        Reply
    3. Katherine

      December 10, 2018 at 2:51 pm

      One of the best vegetarian recipes I’ve found. Simply delicious.

      Reply
      • Danielle

        January 02, 2019 at 5:25 pm

        5 stars
        Thank you Katherine!

        Reply
    4. Caryl

      December 31, 2018 at 10:47 pm

      I’m not a vegetarian, but am searching for and cooking more vegan meals for my vegan friends and relatives. I recently made this for a family get together for both my vegan and (mainly) meat eaters (had chicken as an extra for those who wanted to add it to their bowl). Itwas absolutely delicious and garnered rave reviews from everybody! Such a great blend of flavors. I can’t wait for leftovers tomorrow.

      Reply
      • Danielle

        January 02, 2019 at 5:26 pm

        5 stars
        I’m so happy to hear this Caryl! We’re trying to eat more plant based meals too, and this is also one of our favorites.

        Reply
    5. T.

      January 13, 2019 at 11:05 am

      This recipe is not Paleo. Couscous is a grain and chickpeas are legumes. Sounds really tasty, though, and I may use some substitutes for both.

      Reply
      • Danielle

        January 13, 2019 at 11:09 am

        Yes, unfortunately the pin had a typo – paleo instead of vegan. Its been updated, but there are still some erroneous ones circulating on pinterest. I do have a completely paleo chicken shawarma salad recipe, so that might help you with the subs!

        Reply
    6. Kristen

      January 25, 2019 at 10:40 am

      5 stars
      Great recipe! Just made this for dinner last night. So good, even my little guys loved it!

      Reply
      • Danielle

        January 30, 2019 at 10:04 am

        So glad you liked it Kristen!

        Reply
    7. Sarah

      February 17, 2019 at 12:20 pm

      This looks yummy, but wondering if the nutrition facts are right…why is it 21g of fat?

      Reply
      • Emily

        March 10, 2019 at 4:12 am

        I’m wondering the same thing! How is this 500 calories?

        Reply
    8. Jacque Willis

      May 23, 2019 at 1:48 pm

      5 stars
      This is an absolute winner. Both my partner and me loved it. I am sure it will become a regular thing as it could be adapted with different types of vegetables or seitan.

      Reply
    9. Alexa

      June 26, 2019 at 8:30 pm

      5 stars
      Oh my goodness this was SO GOOD! It honestly tastes like something you would pay a lot of money for in a fancy restaurant. Thank you for sharing!

      Reply
      • Kristina

        September 13, 2019 at 1:06 pm

        5 stars
        I absolutely agree! The flavors of this dish work SO well together, it’s literally one of the most harmonious dishes I’ve ever eaten.

        Reply
    10. Atumn

      September 22, 2019 at 3:40 pm

      This looks like the perfect hearty nutritious bowl! Cant wait to try it out.

      Reply
    11. ARan

      November 09, 2019 at 4:42 pm

      5 stars
      My husband and I LOVE this recipe! We make it almost weekly. I make a big batch of the slice recipe ahead of time to have on hand and I double or triple the rest to eat for lunches. So much flavor!! Thanks for a great recipe!

      Reply
    12. Valerie

      November 11, 2019 at 8:07 pm

      This is such an amazingly good bowl.. my daughter wanted us to eat a less meat diet & gave us this recipe. If everything tasted like this I would gladly give up meat.. my husband on the other hand..LOL!

      Reply
    13. Bruce Durward

      January 15, 2020 at 12:05 pm

      5 stars
      What a great recipe. We really enjoyed pairing it with our local wine.
      Erie Shore Vineyard 2016 Sandbar Reserve with Cauliflower Shawarma Buddha Bowl.
      https://www.ecwb.ca/erie-shore-vineyard-2016-sandbar-reserve-with-cauliflower-shawarma-buddha-bowl/

      Reply
    14. Meghan

      March 02, 2020 at 4:42 pm

      5 stars
      This is a Meatless Monday favorite for the whole family. The only thing I add is a little feta and some mixed greens.

      Reply
    15. Chrissy

      May 09, 2020 at 1:04 pm

      5 stars
      We really enjoyed this!!

      Reply
    16. shelrich

      May 10, 2020 at 7:30 pm

      Excellent – used couscous instead of quinoa and used vegan Tzatziki instead of the tahini dressing (I love the tahini dressing but not all do here, so we swapped with a vegan version of Tzatziki).

      Reply
    17. Lindsay

      May 20, 2020 at 12:01 am

      4 stars
      This was pretty good. I love shawarma but am not a fan of chicken, so I was happy to see a meatless option on my feed. I combined this recipe with my go-to shawarma seasoning from the New York Times. They are very very similar, but I made a marinade and let the cauliflower sit for about an hour. I also tossed the chickpeas in the marinade, which I think really made the dish. They came out so flavorful and delicious! I cooked my quinoa with water but next time will use vegetable broth. The beauty of this bowl is that the proportions can be adjusted to however you prefer. I like mine with tons of cucumber and some lemon juice on top. I paired it with Trader Joe’s tahini sauce. Delicious! I’ll definitely be making it again.

      Reply
    18. Clara

      June 19, 2020 at 1:08 pm

      5 stars
      Amazing recipe with bold flavors. 100% will make again and recommend to friends 🙂

      Reply
    19. Christina

      August 04, 2020 at 4:05 am

      5 stars
      Wow this was a big hit. My husband says it’s his favourite meal and the kids loved it too. Thanks so much for sharing this!

      Reply
    20. Danielle

      August 24, 2020 at 12:11 pm

      5 stars
      Made this last night for dinner. So yummy!!! Thanks for posting it.

      Reply
    21. Elizabeth

      February 19, 2021 at 2:39 pm

      5 stars
      This is one of my go-to recipes. The shawarma spice blend is phenomenal! I always make extra and use it for other recipes.

      Reply
    22. Nicole

      February 22, 2021 at 5:17 pm

      Did this website steal your recipe? https://countsofthenetherworld.com/cauliflower-shawarma-buddha-bowl/ Anyway, looks delicious!

      Reply
    23. Anna Nickoloff

      March 02, 2021 at 11:34 pm

      5 stars
      Very delicious!! Added baby kale and it was delicious. As a busy student who likes to meal prep, this recipe is definitely going in my heavy rotation!

      Reply
    24. Shante'

      April 09, 2022 at 9:18 am

      5 stars
      So good! Added to the rotation 🙂

      Reply
    25. Darcie

      February 05, 2023 at 11:11 am

      5 stars
      Wow. This is OUTSTANDING. I thought the mint might be weird but it makes the entire dish. And don’t skip the dressing. It’s so good. I only made three slight changes: 1. used 3/4 tsp chill flakes and found that spicy, so if you’re sensitive to spice start with 1/2 and add more later if needed. 2. Tossing the salad portion with a bit of olive oil. 3. Used cooked brown rice. I meal prepped into 6 portions and they were plenty filling at that ratio.

      Reply

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    39. 25 υγιεινές ιδέες για μεσημεριανό γεύμα για ένα σούπερ χορταστικό μεσημεριανό γεύμα - αρχική σελίδα says:
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      […] 2. Μπολ κουνουπιδιού Shawarma Grain […]

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    40. Costco Meal Plan - 30 Days Of Family-Friendly Dinners From One Haul - The Kitchen Chalkboard says:
      January 11, 2022 at 5:02 pm

      […] Cauliflower Shawarma Bowls […]

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    41. 21 Quick & Easy Vegan Dinner Recipes - Sparkling Boy Ideas says:
      January 15, 2022 at 7:51 am

      […] 21. Cauliflower Shawarma Grain Bowl […]

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    42. 13 Healthy Salad Recipes You Should Try says:
      March 13, 2022 at 5:13 am

      […] 01. Cauliflower Shawarma Grain Bowl CLICK HERE […]

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    43. Five on Friday {April 29,2022} - NY Foodie Family says:
      April 29, 2022 at 6:01 am

      […] Cooking – This week one of our favorite dinners was Cauliflower Grain Bowls. I substituted farro for quinoa and also bought a tahini salad dressing instead of making homemade. […]

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    44. 20 Delicious Lunch Ideas When You’re Working from Home – Take care of your body says:
      September 5, 2022 at 6:52 am

      […] This Cauliflower Shawarma Grain Bowl recipe combines quinoa with crispy chickpeas and cauliflower seasoned with a shawarma spice blend of black pepper, cumin, paprika, turmeric, red pepper, garlic, and salt, plus a variety of fresh vegetables. […]

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