Cauliflower Shawarma Bowls (Easy Sheet Pan Meal Prep)

If you love big flavor but don’t have time for complicated dinners, these Cauliflower Shawarma Bowls are about to be your new favorite. Tender roasted cauliflower is tossed in warm Middle Eastern–inspired spices, paired with crispy chickpeas, fluffy rice, and a rainbow of fresh veggies, then drizzled with a creamy garlic tahini sauce. Everything cooks on a sheet pan while you prep the toppings, so it feels like takeout but comes straight from your oven. It’s cozy, vibrant, and surprisingly filling.

Just like our other easy bowl recipes, this one is built for busy home cooks and make-ahead lunches. You can roast the cauliflower and chickpeas once, stash the components in the fridge, and assemble bowls in minutes all week long. It’s naturally vegetarian, easy to make vegan and gluten-free, and endlessly customizable for picky eaters. If you love this style of dinner, try my bold and saucy Harissa Chicken Bowls next for another flavor-packed bowl night. Grab a sheet pan and get ready for Cauliflower Shawarma Bowls that taste like your favorite shawarma shop in a lighter, veggie-loaded form.

What is Cauliflower Shawarma Bowls?

Cauliflower Shawarma Bowls are hearty grain bowls inspired by classic Middle Eastern shawarma, but made with roasted cauliflower instead of meat. Florets are coated in a bold spice mix with cumin, coriander, paprika, turmeric, garlic, and a hint of cinnamon, then roasted until golden and charred at the edges. They’re piled over rice or quinoa with crunchy chickpeas, crisp cucumbers, juicy tomatoes, pickled red onion, and a generous drizzle of tangy tahini sauce. Each bite is a mix of warm spices, fresh veggies, and creamy dressing. It’s all the shawarma flavor you love, but in a vegetable-forward bowl you can enjoy any night of the week.

Why You’ll Love This

There are so many reasons these Cauliflower Shawarma Bowls earn a spot in your dinner rotation. The roasted cauliflower is deeply seasoned and slightly crisp at the edges, the chickpeas add protein and crunch, and the garlicky tahini sauce ties everything together with a rich, lemony finish. You get a satisfying mix of textures—soft grains, tender veg, crisp toppings—that makes every bite feel exciting. Plus, the bowls are naturally vegetarian and easy to adapt for different diets.

From a practicality standpoint, this recipe is a weeknight hero. Most of the work happens on a single sheet pan, and you can cook the grains while the cauliflower roasts. The components keep well in the fridge, so you can assemble fresh bowls in minutes for lunches or quick dinners. Compared to takeout or complicated shawarma wraps, these bowls are simpler, lighter, and kinder to your budget. Once you try them, you’ll want to keep a batch prepped in your fridge for the week.

How to Make Cauliflower Shawarma Bowls

Quick Overview

Making Cauliflower Shawarma Bowls is mostly hands-off. You’ll toss cauliflower and chickpeas with olive oil and shawarma spices, spread them on a sheet pan, and roast until golden and crisp. While they’re in the oven, you cook your rice or quinoa, whisk together a quick tahini sauce, and chop a few fresh veggies. When everything’s ready, you layer grains, veggies, cauliflower, and chickpeas into bowls and finish with a generous drizzle of sauce. It’s simple, colorful, and totally meal-prep friendly.

Ingredients

• 1 large head cauliflower, cut into bite-size florets
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 3 tablespoons olive oil, divided
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika (or sweet paprika)
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups cooked rice or quinoa (about 1 cup dry)
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion or quick pickled onion
• 1/4 cup chopped fresh parsley or cilantro

For the tahini sauce

• 1/3 cup tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated or minced
• 3–5 tablespoons warm water, as needed
• Pinch of salt

Step-by-Step

1. Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easier cleanup, or lightly oil the pan to prevent sticking.
2. Season the cauliflower: Add the cauliflower florets to a large bowl with 2 tablespoons olive oil, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, 3/4 teaspoon salt, and black pepper. Toss well until every piece is evenly coated in oil and spices, then spread in an even layer on half of the sheet pan.
3. Season the chickpeas: Pat the chickpeas very dry with a clean towel. In the same bowl, toss them with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Spread them on the other half of the sheet pan, leaving a bit of space so they can crisp.
4. Roast until golden: Roast the cauliflower and chickpeas for 20–25 minutes, flipping once halfway through, until the cauliflower is fork-tender with dark golden edges and the chickpeas are crisp and slightly chewy. If needed, roast a few extra minutes for more color.
5. Cook grains and make sauce: While the veggies roast, cook rice or quinoa according to package directions if you haven’t already. For the tahini sauce, whisk together tahini, lemon juice, garlic, and a pinch of salt in a small bowl. Gradually whisk in warm water, a tablespoon at a time, until the sauce is smooth and pourable.
6. Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top with roasted cauliflower and chickpeas, chopped cucumber, tomatoes, onion, and parsley. Drizzle generously with tahini sauce, season with extra salt and pepper if needed, and serve warm with extra lemon wedges on the side.

What to Serve Cauliflower Shawarma Bowls With

Cauliflower Shawarma Bowls are a complete meal on their own, but a few simple sides make them extra special. Serve them with warm pita or flatbread, a side of hummus, or a simple cucumber-tomato salad for even more freshness. If you need something heartier, add a scoop of my Dense Bean Salad with Steak on the side for extra protein and fiber. A light lentil soup or roasted potatoes also pair nicely if you’re feeding extra-hungry eaters. For an easy night, add sparkling water with lemon or a simple yogurt drink to keep the Middle Eastern-inspired vibe going

Top Tips for Perfecting

A few small tweaks will make your Cauliflower Shawarma Bowls taste restaurant-worthy:

• Dry the chickpeas well: The drier they are before roasting, the crispier they’ll get in the oven.
• Don’t overcrowd the sheet pan: Give the cauliflower and chickpeas space so they roast and brown instead of steaming.
• Watch the tahini sauce texture: If it looks thick or clumpy, whisk in warm water a little at a time until it becomes smooth and pourable.
• Adjust the spices to taste: If you’re cooking for kids or spice-shy eaters, start with less paprika and cumin, then add more at the table.

Storing and Reheating Tips

These bowls are perfect for meal prep because the components keep well. Store the roasted cauliflower and chickpeas together in an airtight container in the fridge for up to 4 days, and keep the cooked grains, chopped veggies, and tahini sauce in separate containers. Reheat the cauliflower and chickpeas on a sheet pan in a 400°F (200°C) oven or air fryer for a few minutes until warm and crisp again. Assemble bowls just before serving so the veggies stay fresh and the sauce keeps its creamy texture.

For more details on safe fridge and freezer times for cooked vegetables and leftovers, see the official cold food storage charts at FoodSafety.gov.

FAQs

Conclusion

Cauliflower Shawarma Bowls bring together all the warm, spiced flavor of your favorite shawarma shop in a veggie-forward, weeknight-friendly package. With crispy chickpeas, tender roasted cauliflower, fluffy grains, and a creamy tahini drizzle, each bowl feels hearty and satisfying without being heavy. They’re easy to customize, perfect for meal prep, and a great way to pack more plants into your week. So why not shake up your dinner rotation? Make a batch of Cauliflower Shawarma Bowls and enjoy bold, comforting flavor in every bite.

Cauliflower Shawarma Bowls

Linda

These Cauliflower Shawarma Bowls bring together roasted shawarma-spiced cauliflower, crispy chickpeas, fluffy rice or quinoa, fresh veggies, and a creamy garlic tahini sauce for a hearty, flavor-packed meal. Everything roasts on a single sheet pan, making this recipe perfect for busy weeknights or meal prep. It is naturally vegetarian, easily made vegan and gluten-free, and fully customizable with your favorite grains, toppings, and spice level.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Middle Eastern–inspired

Servings 4 bowls

Calories 520 kcal

Equipment

• large rimmed sheet pan
• Mixing bowls
• Chef’s knife
• Cutting board
• Measuring Cups and Spoons
• Whisk
• medium saucepan

Ingredients

  

Shawarma Cauliflower & Chickpeas

• 1 large head cauliflower cut into bite-size florets
• 1 can (15 oz) chickpeas drained, rinsed, and patted dry
• 3 tablespoons olive oil divided
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika or sweet paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt plus more to taste
• 0.5 teaspoon black pepper

Bowls & Toppings

• 2 cups cooked rice or quinoa about 1 cup dry before cooking
• 1 cup cucumber chopped
• 1 cup cherry tomatoes halved
• 0.25 cup red onion thinly sliced or pickled
• 0.25 cup fresh parsley or cilantro chopped

Tahini Sauce

• 0.33 cup tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove finely minced or grated
• 3 tablespoons warm water plus more as needed to thin
• 1 pinch salt to taste

Instructions

 

• 1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup, or lightly oil the pan to prevent sticking.
• 2. Season the cauliflower: Add the cauliflower florets to a large mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with the ground cumin, smoked paprika, ground coriander, turmeric, cinnamon, garlic powder, 3/4 teaspoon kosher salt, and black pepper. Toss until every piece of cauliflower is evenly coated in oil and spices. Spread the cauliflower in an even layer over half of the prepared sheet pan.
• 3. Season the chickpeas: Pat the drained and rinsed chickpeas very dry with a clean kitchen towel. In the same bowl, toss the chickpeas with the remaining 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Spread them out on the other half of the sheet pan, leaving a little space around each chickpea so they can crisp up in the oven.
• 4. Roast until golden: Transfer the sheet pan to the oven and roast for 20 to 25 minutes, stirring or flipping the cauliflower and chickpeas once halfway through. The cauliflower should be tender with dark golden, lightly charred edges, and the chickpeas should be crisp and slightly chewy. If needed, roast for an additional few minutes for deeper color and crunch.
• 5. Cook the grains and make the tahini sauce: While the cauliflower and chickpeas roast, cook the rice or quinoa according to package directions if it is not already prepared. For the sauce, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. The mixture may thicken at first. Gradually whisk in the warm water, one tablespoon at a time, until the sauce becomes smooth, creamy, and pourable.
• 6. Prep the fresh toppings: Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley or cilantro. Arrange them in small bowls or on a plate so they are ready for assembling the cauliflower shawarma bowls.
• 7. Assemble the bowls: Divide the cooked rice or quinoa among four serving bowls. Top each bowl with roasted cauliflower and chickpeas, then add the cucumber, tomatoes, red onion, and herbs. Drizzle generously with the tahini sauce and season with extra salt, pepper, or lemon juice to taste. Serve the cauliflower shawarma bowls warm, with extra sauce on the side if desired.

Notes

For the best texture, make sure the chickpeas are very dry before roasting and avoid overcrowding the sheet pan so the cauliflower and chickpeas roast instead of steam. If your tahini sauce looks thick or clumpy, simply keep whisking in warm water a little at a time until it loosens into a smooth, drizzly consistency. You can customize these cauliflower shawarma bowls with your favorite grains, add extra veggies, or include grilled chicken or tofu for additional protein. Store leftover components in separate airtight containers in the refrigerator for up to 4 days and assemble bowls just before serving for the freshest flavor and texture.

Keyword cauliflower shawarma bowl, cauliflower shawarma bowls, meal prep bowls, sheet pan cauliflower, tahini bowl recipe, vegan shawarma bowl