Vegan Spice Market Cauli Bowls
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Vegan Spice Market Cauli Bowls

Vegan Spice Market Cauli Bowls

with Charred Grape Tomatoes, Chermoula & Creamy Tahini

This vegan bowl is not for the faint of heart: It’s full of textures and sauces and big flavors. From the curated spice blend to the herby-spicy-tangy chermoula, this one proves you don’t need meat to get bold flavor. We start with a big scoop of garlicky-zesty rice, top it with earthy, spice-roasted cauliflower and carrots, add juicy charred tomatoes, drizzles of cilantro-garlic-jalapeño sauce + creamy tahini, then sprinkle with crunchy almonds and bright lemon zest. Go big or go home!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


10 ounce

Cauliflower Florets

2 clove


1 tablespoon

Tunisian Spice Blend

½ cup

Basmati Rice

1 unit

Veggie Stock Concentrate

¼ ounce


1 unit


1 unit


2 tablespoon


(Contains Sesame)

4 ounce

Grape Tomatoes

½ ounce


(Contains Tree Nuts)

Not included in your delivery

4 teaspoon

Cooking Oil

10 teaspoon

Olive Oil



¼ teaspoon



Nutrition Values

/ per serving
Calories760 kcal
Fat46 g
Saturated Fat7 g
Carbohydrate80 g
Sugar17 g
Dietary Fiber12 g
Protein14 g
Cholesterol0 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Small pot
Large Pan


Start Prep

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Cut cauliflower into bite-size pieces. Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5).

Roast Veggies

• Toss carrots and cauliflower on a baking sheet with a large drizzle of oil, Tunisian Spice Blend, a big pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Cook Rice

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Finish Prep

• While rice cooks, mince cilantro. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat.

Make Sauces

• To bowl with reserved garlic, add cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), salt, and pepper. Add a squeeze of lemon juice and as much jalapeño as you like. Set chermoula aside. • In a second small bowl, whisk together tahini, juice from half a lemon, 1 TBSP olive oil, and ¼ tsp sugar (for 4, use juice from a whole lemon, 2 TBSP olive oil, and ½ tsp sugar). Add water 1 TBSP at a time until sauce reaches a drizzling consistency. (TIP: Tahini will thicken at first as you add water but will then thin out again. We used 2 TBSP water for 2 servings, 3 TBSP for 4 servings.) Season tahini sauce with salt and pepper.

Char Tomatoes

• Heat a drizzle of oil in a large pan over high heat. Add tomatoes and cook, undisturbed, until lightly charred, 1-2 minutes. • Stir tomatoes; cook, stirring occasionally, until tender, 1-2 minutes more. Season with salt and pepper.

Finish & Serve

• Fluff rice with a fork; stir in half the lemon zest and a drizzle of olive oil. Season with salt and pepper. • Divide rice between bowls; top with roasted veggies and charred tomatoes. Drizzle with chermoula and tahini sauce. Garnish with almonds and remaining lemon zest. Serve with any remaining lemon wedges on the side.

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