Transform Your Meals: Irresistible Veg Shawarma Bowl Toppings and Tips

Read time: 9 mins.

Introduction

Welcome to one of my all-time favorite recipes: the Vegan Shawarma Bowl. This dish is not just a plant-based twist on traditional shawarma; it’s a flavor explosion.

The star ingredients, roasted cauliflower, and chickpeas soak up the rich, savory spices, creating a taste that’s both familiar and exciting. Trust me, this is a meal you’ll want to make again and again, not just for its health benefits but also for its unique, irresistible flavor.

If you’re a fan of shawarma, you’re in for a treat. Shawarma is a popular Middle Eastern dish traditionally made with marinated meat slow-roasted on a vertical spit.

The blend of cumin, paprika, turmeric, and other spices brings a burst of Middle Eastern flavor that’s both comforting and exciting. It’s amazing how these spices transform simple vegetables into something so special.

One of the things I love about this Vegan Shawarma Bowl is how nutritious it is. The combination of fresh and roasted vegetables provides a variety of textures and flavors, making each bite satisfying. Plus, it’s packed with protein and fiber, thanks to the chickpeas, so it keeps you full and energized throughout the day, giving you the confidence that you’re making a healthy choice that’s good for your body.

What makes this recipe even better is its versatility. You can easily customize it with your favorite toppings and sauces. Sometimes I add a dollop of vegan tzatziki or hummus, and other times I sprinkle on some fresh herbs or a squeeze of lemon juice. It’s fun to experiment and find your perfect combination, empowering you to be creative in the kitchen.

I’ve made this Vegan Shawarma Bowl countless times for my family. It’s become a staple in our household because it’s not only delicious but also easy to prepare. My daughter, Emma, loves helping me toss the cauliflower and chickpeas in the spice mix, and even our beagle, Charlie, waits eagerly for a veggie treat. It’s more than just a meal; it’s a way to bring everyone together in the kitchen, creating a sense of togetherness and community.

I hope you enjoy making and eating this Vegan Shawarma Bowl as much as we do. It’s a beautiful way to enjoy hearty flavors while keeping things plant-based and wholesome.

What Is Veggie Shawarma?

Veggie Shawarma is a delicious plant-based version of the traditional Middle Eastern dish. Instead of meat, this version features a colorful mix of vegetables like cauliflower, sweet potatoes, bell peppers, and zucchini. These vegetables are nutritious and soak up the rich flavors of the spices beautifully.

A Plant-Based Twist

Traditional shawarma is known for its bold, savory spices; this veggie version doesn’t disappoint. I love tossing the vegetables in cumin, paprika, turmeric, and cinnamon. These spices create a sweet, savory, and slightly spicy flavor profile that’s incredibly addictive. It’s incredible how these simple spices can transform everyday veggies into something special.

Simple and Flavorful

One of the best parts about making Veggie Shawarma is its ease. You just need to chop up your veggies, toss them with the spice mix, and roast them until they’re perfectly tender and slightly caramelized. The roasting process brings out the natural sweetness of the vegetables while adding a delicious charred flavor.

Also Read: Vegan Polenta Bowl: A Delicious and Nutritious Vegan Delight

How To Make Shawarma Bowls

Cauliflower Preparation

First, let’s talk about the star of the show: cauliflower. Toss the cauliflower florets in extra virgin olive oil and a shawarma spice mix. I usually blend paprika, cumin, cinnamon, turmeric, salt, and pepper. This combination gives the cauliflower that sweet, savory, and slightly spicy flavor we all love. If you want to experiment a bit, you can also add garlic powder, cayenne, ground cloves, or coriander.

Make sure each floret is well-coated with the spices. Spread them on a baking sheet, but be careful not to overcrowd the pan. Overlapping the florets will cause them to steam instead of roast, and we want them to be golden brown and crispy. Roast them at a high temperature until they achieve that perfect texture.

Crispy Chickpeas

While the cauliflower roasts, preparing the crispy chickpeas takes time. These little gems add plant-based protein, dietary fiber, complex carbs, and a hearty texture to the bowl. I follow a simple recipe: drain and rinse a can of chickpeas, then toss them with olive oil and regular paprika (not smoked, as it can overpower the shawarma spices). Roast them just before serving to ensure they stay crispy.

Sautéed Bell Peppers and Onions

Next up are the sautéed bell peppers and onions. Heat some extra virgin olive oil in a skillet over medium heat. Add the sliced red bell peppers and onions, and season with a pinch of salt and pepper. Sauté them until the onions are caramelized and the peppers are tender. This step adds a nice sweetness and depth to the dish.

Preparing Quinoa and Sauces

Now, let’s prepare the quinoa and sauces. I like to prepare quinoa in advance, either using my Instant Pot or on the stovetop. The Instant Pot method is my favorite because it’s entirely hands-off and efficient.

For the sauces, homemade vegan tzatziki adds a refreshing, creamy garlic flavor that’s hard to beat. I also make hummus from scratch, adding garlic flavor and plant-based protein to the bowl. If you’re short on time, a creamy vegan tahini sauce works great, too, and is quicker to prepare.

Assembling the Bowls

When everything is ready, it’s time to assemble the shawarma bowls. Start with a quinoa base, then layer on the roasted cauliflower, crispy chickpeas, and sautéed bell peppers and onions. Drizzle with tzatziki, hummus, or tahini sauce, and garnish with fresh parsley and lemon wedges.

Veg Shawarma Bowl Topping Ideas

Fresh Herbs

One of my favorite ways to add freshness to a shawarma bowl is using fresh herbs. Chopped parsley, cilantro, or mint can make a world of difference. They add flavor and a lovely green color that makes the dish look even more appetizing.

Crunchy Toppings

I love adding a bit of crunch to my shawarma bowls. Toasted nuts or seeds are perfect for this. Almonds, pumpkin seeds, or sunflower seeds work great. Crispy chickpeas are another fantastic option, adding both texture and protein.

Pickled Vegetables

For a tangy twist, I like to include pickled vegetables. Pickled cucumbers, onions, or radishes add a crunchy texture and a burst of flavor that complements the shawarma spices perfectly.

Sauces

No shawarma bowl is complete without a delicious sauce. Drizzle some tahini sauce, hummus, or vegan tzatziki over the top for extra flavor and creaminess. These sauces tie all the components together beautifully.

Greens

Including a base of leafy greens like spinach, arugula, or kale is a great way to add more nutrients. They provide a fresh, crisp layer that pairs well with the roasted vegetables.

Grains

For a more substantial meal, serve your shawarma bowl over a bed of grains like quinoa, rice, or farro. These grains fill the bowl and wonderfully absorb the flavors of the spices and sauces.

Fruits

Adding a touch of sweetness can elevate your shawarma bowl. I like to use diced mango, pomegranate seeds, or sliced avocado. They add a refreshing contrast to the savory and spicy elements.

I hope these topping ideas inspire you to create your perfect Veg Shawarma Bowl.

The Recipe

Ingredients

For the Roasted Cauliflower and Chickpeas:

• 1 large cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

For the Sautéed Vegetables:

• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Bowls:

• 1 cup cooked quinoa
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)
• Vegan tzatziki sauce or hummus (for serving)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Season Cauliflower and Chickpeas: In a large bowl, combine olive oil, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cloves. Add cauliflower florets and chickpeas, tossing until evenly coated.
3. Roast: Spread the cauliflower and chickpeas on a large baking sheet lined with foil or parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and crispy.
4. Prepare Sautéed Vegetables: While the cauliflower and chickpeas are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced red onion, bell peppers, and zucchini. Sauté until the vegetables are tender and slightly caramelized, about 10 minutes. Season with salt and pepper to taste.
5. Assemble Bowls: Divide the cooked quinoa among serving bowls. Top with roasted cauliflower, chickpeas, sautéed onions, bell peppers, and zucchini. Garnish with fresh parsley and serve with lemon wedges.
6. Serve: Add a dollop of vegan tzatziki sauce or hummus on the side.

Nutritional Value (per serving, makes 4 servings)

• Calories: 370
• Protein: 12g
• Carbohydrates: 55g
• Dietary Fiber: 15g
• Total Sugars: 10g
• Total Fat: 14g
• Saturated Fat: 2g
• Sodium: 600mg