Veggie Shawarma Bowls With Herbed Couscous and Tahini

veggie_Shawarma_bowl_Lemon_Tahini_Sauce

Sheet Pan Veggie Shawarma Bowls

Flavor-packed and 100% plant-based, this sheet pan veggie shawarma recipe comes together in just 40 minutes, making it a perfect weeknight dinner option.  You can’t go wrong with roasted veggies like cauliflower, chickpeas, bell peppers, and onions topped with a creamy lemon tahini sauce that ties the dish together.  Serve as a bowl over your favorite grain or lettuce, or pack it into a pita for a veggie shawarma wrap. 

Either way – it’s healthy, delicious, and a great plant-based alternative to the original Middle Eastern meat Shawarma.  

If you’ve never had shawarma, it’s essentially an intensely spiced protein – traditionally chicken thighs or beef grilled or pan-roasted over high heat and can be served over rice or wrapped in a pita with a savory tahini sauce.  

We are skipping the meat in this recipe and using chickpeas as the plant-based protein combined with roasted cauliflower and tender bell peppers and onions. 

It’s topped with a savory lemon tahini sauce that’s made with just 3 ingredients.   Tahini is a paste made from sesame seeds and is a staple ingredient in the Mediterranean and Middle Eastern cuisines – most notably, it is the main binding ingredient in traditional hummus.

I used the O Organics Tahini found exclusively at Safeway and Albertsons affiliate stores near the peanut butter and nut butter aisle.  It’s creamy and drippy, which is is what you want in tahini so that you can use it easily. 

Ingredients in Veggie Shawarma

  • 1 small head cauliflower, cut into thin florets (about 1/2 inch)
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • juice and zest of half a lemon 
  • 3 cloves garlic, minced (or sub 11/2 teaspoon garlic powder)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder 
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Herbed Couscous

  • 1 cup O Organics couscous
  • 1 cup water or vegetable broth
  • pinch of salt
  • 1 tablespoon olive oil
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh parsley 

Lemon Tahini Sauce

  • 1/4 cup O Organics Tahini
  • juice of 1/2 lemon (about 1 1/2 tablespoons)
  • 2-3 tablespoons water
  • 1/4 teaspoon ground cumin 

Optional Garnishes

  • Pita Bread, Romaine lettuce, halved cherry tomatoes, thinly sliced cucumbers, Kalamata olives, feta cheese

veggie_Shawarma_ingredients_O_Organics_Tahini

Chickpea & Cauliflower Shawarma

Preheat the oven to 400° F. 

Place the sliced cauliflower, red pepper, onions, and garbanzo beans in a large bowl. 

In a small bowl, whisk together the olive oil, lemon juice, and zest, minced garlic, cumin, coriander, paprika, onion powder, salt, and pepper.  Pour the marinade over the veggies and toss until well coated. 

Spread the veggies out on 2 sheet pans so they have room to caramelize and not steam while roasting.  Roast in the oven for 30 to 35 minutes until the veggies are tender and slightly caramelized. 

sheet_pan_Veggie_Schawarma

Meanwhile, prepare the couscous.  In a small saucepan with a lid, add the water or broth, a pinch of salt, and olive oil to a boil.  Stir in the couscous, top with a lid and remove from the heat.    Let the couscous sit for about 5 minutes to absorb all the liquid.  Fluff the couscous with a fork, then add the fresh herbs and stir until incorporated.  

Lastly, prepare the lemon tahini sauce.  In a small bowl, whisk together the tahini,  lemon juice, warm water, and cumin.  If the mixture is too thick, add a little more warm water in teaspoon increments to thin it out so that it can be drizzled from a spoon over the veggie shawarmas. 

Assemble the bowls by placing some herbed couscous in a bowl and topping with the roasted veggies and chickpeas and any additional garnishes like thinly sliced cucumbers, cherry tomatoes, olives, feta cheese, and a drizzle of the lemon tahini sauce.  Serve with toasted pita bread if desired. 

 

 

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Vegan Shawarma

Simply omit the feta cheese to make this shawarma vegan – or if you prefer, you can use vegan feta. 

If you want traditional chicken shawarma, be sure to check out our Sheet Pan Chicken Shawarma.

veggie_Shawarma_Lemon_Tahini

Sheet Pan Veggie Shawarma Bowls With Herbed Couscous and Lemon Tahini

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Course: Main Course
Cuisine: Mediterranean
Keyword: chickpea & cauliflower shawarma, sheet pan shawarma, vegan shawarma, veggie shawarma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

Roasted Veggies and Spice Blend

  • 1 small head cauliflower cut into thin florets (about 1/2 inch)
  • 1 red bell pepper sliced
  • 1 red onion sliced
  • 1 15- oz can garbanzo beans rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • juice and zest of half a lemon
  • 3 cloves garlic minced (or sub 11/2 teaspoon garlic powder)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Herbed Couscous

  • 1 cup water or vegetable broth
  • 1 cup O Organics couscous
  • pinch of salt
  • 1 tablespoon olive oil
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh parsley

Lemon Tahini Sauce

  • 1/4 cup O Organics Tahini
  • juice of 1/2 lemon about 1 1/2 tablespoons
  • 2-3 tablespoons water
  • 1/4 teaspoon ground cumin

Instructions

  • Preheat the oven to 400° F.
  • Place the sliced cauliflower, red pepper, onions, and garbanzo beans in a large bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, and zest, minced garlic, cumin, coriander, paprika, onion powder, salt, and pepper.  Pour the marinade over the veggies and toss until well coated.
  • Spread the veggies out on 2 sheet pans so they have room to caramelize and not steam while roasting.  Roast in the oven for 30 to 35 minutes until the veggies are tender and slightly caramelized.
  • Meanwhile, prepare the couscous.  In a small saucepan with a lid, add the water or broth, a pinch of salt, and olive oil to a boil.  Stir in the couscous, top with a lid and remove from the heat.    Let the couscous sit for about 5 minutes to absorb all the liquid.  Fluff the couscous with a fork, then add the fresh herbs and stir until incorporated.
  • Lastly, prepare the lemon tahini sauce.  In a small bowl, whisk together the tahini,  lemon juice, warm water, and cumin.  If the mixture is too thick, add a little more warm water in teaspoon increments to thin it out so that it can be drizzled from a spoon over the veggie shawarmas.
  • Assemble the bowls by placing some herbed couscous in a bowl and topping with the roasted veggies and chickpeas and any additional garnishes like thinly sliced cucumbers, cherry tomatoes, olives, feta cheese, and a drizzle of the lemon tahini sauce.  Serve with toasted pita bread if desired.

veggie_Shawarma_Lemon_Tahini

You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!

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