Cauliflower Shawarma Bowls (Print Version)

# Ingredients:

→ For the Spice Mix

01 - 1 Tbsp curry powder
02 - 2 tsp paprika
03 - 1 tsp ground cumin
04 - 1 tsp kosher salt
05 - 1/2 tsp black pepper

→ For the Bowl

06 - 3 Tbsp extra-virgin olive oil
07 - 1 large head cauliflower, chopped into florets
08 - 1 (15-oz) can chickpeas, rinsed and dried
09 - 2 cups cooked white basmati rice

→ For Green Tahini Sauce

10 - 1/2 cup fresh cilantro leaves
11 - 1/2 cup fresh parsley leaves
12 - 1/4 cup tahini
13 - 2 Tbsp fresh lemon juice
14 - 1/2 tsp minced fresh garlic
15 - 1/4 tsp ground cumin
16 - 1/4 tsp each kosher salt and black pepper

# Instructions:

01 - Preheat oven to 425°F.
02 - Mix spices, then toss cauliflower and chickpeas separately with oil and spice mixture on baking sheets.
03 - Bake chickpeas for 30 minutes and cauliflower for 35-40 minutes, stirring halfway through.
04 - Blend all Green Tahini Sauce ingredients with 1/3 cup warm water until smooth.
05 - Layer rice, roasted vegetables, optional toppings, and drizzle with Green Tahini Sauce.

# Notes:

01 - Can be meal prepped ahead
02 - Keeps for 3 days in refrigerator
03 - Reheat without sauce

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