Vegan Spice Market Cauli Bowls
with Charred Grape Tomatoes, Chermoula & Creamy Tahini
- Sesame
- Tree Nuts
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!
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Carrot
1 unit
Lemon
2 clove
Garlic
1 unit
Jalapeño
4 ounce
Grape Tomatoes
10 ounce
Cauliflower Florets
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
2 tablespoon
Tahini
(Contains: Sesame)
½ cup
Basmati Rice
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
10 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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.
• 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.
• While rice cooks, mince cilantro. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, flavorful combination of spices, sauces, and textures in this vegan dish 🌶️.
- Ease of prep: Some found the recipe instructions clear, though a few had trouble reading small fraction sizes.
- Suggestions: Consider adding extra seasoning for more flavor; adjust spice level to taste.
- Portions: A few wished for more vegetables and a larger grain portion in this veggie-heavy dish.
- Texture: Diners praised the mix of textures, especially enjoying the charred tomatoes and roasted veggies.
Reviews from our home cooks
Delicious!!! Love the fresh jalapeño and tahini sauce and the charred tomatoes... just a fantastic combo of flavors and textures with the roasted veggies!
This was my favorite thing I have gotten from HelloFresh, but again the grain portion is too small. I loved the mix of flavors and textures and the two sauces is a definite win.
This was wildly delicious, especially for this non-vegan household. We couldn't believe how flavorful and filling it was!
I like the idea. Thank you for incorporating vegan options. However, I would have liked more seasoning for flavor. I try to limit using salt in my cooking.
It seemed like it would be a veggie-heavy dish, but the amount of veggies was really rather small
I would love if there was a way to make the font sizes bigger for the fractions in the instructions. I didn't put enough water in the rice because I couldn't see the numbers.
I'm hoping for additional delicious vegan meals like this one
