Keto Vegan Cauliflower Shawarma Bowl

Dive into the aromatic world of Middle Eastern flavors with this Keto Vegan Cauliflower Shawarma Bowl. It's a perfect blend of spiced cauliflower with fresh, crisp toppings and a creamy tahini dressing, all while keeping it low-carb and plant-based.

Course Dinner

Cuisine Middle Eastern

Keyword Cauliflower Bowl, Keto Shawarma, Keto Vegan Cauliflower Shawarma Bowl, Low Carb Vegan Meal, Vegan Keto Dinner

Prep Time 15

Cook Time 25

Total Time 40

Servings bowls

Calories 265kcal

Equipment

Oven
Baking sheet
Parchment paper
Large Bowl
Small bowl
Whisk
Measuring cups and spoons
Cutting board
Knife

Ingredients

For the Cauliflower Shawarma

1 large head cauliflower about 2 pounds or 900g, cut into florets
2 tbsp olive oil 30ml
1 tsp ground cumin 2g
1 tsp paprika 2g
½ tsp ground turmeric 1g
½ tsp ground coriander 1g
¼ tsp cayenne pepper 0.5g
Salt and pepper to taste

For the Salad Base

4 cups mixed salad greens 120g
1 medium cucumber 200g, diced
1 cup cherry tomatoes 150g, halved
¼ cup red onion 40g, thinly sliced

For the Tahini Dressing

¼ cup tahini 60ml
2 tbsp lemon juice 30ml
1 clove garlic minced
¼ tsp salt 1g
3-4 tbsp water as needed to thin, 45-60ml

Optional Toppings

¼ cup sliced almonds 30g, toasted
Fresh parsley chopped

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and pepper until well coated.
Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 25 minutes, or until the cauliflower is tender and the edges are starting to brown.
While the cauliflower is roasting, combine the mixed salad greens, diced cucumber, cherry tomatoes, and red onion in a large bowl.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Add water, one tablespoon at a time, until the dressing reaches a pourable consistency.
Divide the salad base among four bowls. Top each bowl with an equal portion of the roasted cauliflower shawarma.
Drizzle tahini dressing over each bowl and sprinkle with toasted almonds and fresh parsley if using.
Enjoy your Keto Vegan Cauliflower Shawarma Bowl immediately, packed with flavor and healthy fats!

Notes

Adjust the level of spiciness to your preference by increasing or reducing the amount of cayenne pepper.

For added protein, consider including a scoop of hemp seeds or chopped nuts.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition