---
title: Vegan Spice Market Cauli Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-spice-market-cauli-bowls-637b9ff64005dd0e830d2de5
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Sesame, Tree Nuts]
tags: [New, Vegan, Spicy, Sodium Smart, Mediterranean]
rating: 4.0
rating_count: 523
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the bold, flavorful combination of spices, sauces, and textures in this vegan dish
  - theme: Ease of prep
    text: Some found the recipe instructions clear, though a few had trouble reading small fraction sizes
image: "https://images.recipes.furrysalamander.com/vegan-spice-market-cauli-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut @carrot{1%unit} on a diagonal into ½-inch-thick pieces. Cut @cauliflower florets{1%unit} into bite-size pieces. Peel and mince @garlic{3%clove}; reserve a pinch in a small bowl.

Toss carrots and cauliflower on a #baking sheet{} with a large drizzle of @cooking oil{2%tbsp}, @tunisian spice blend{1%unit}, a big pinch of @salt{1%unit}, and @black pepper{1%unit}. Roast on top rack until browned and tender, ~{20%minutes}.

Meanwhile, heat a drizzle of @olive oil{2%tbsp} in a #small pot{} over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, ~{30%seconds}. Stir in @basmati rice{¾%cup}, ¾ cup @water{¾%cup}, @veggie stock concentrate{1%unit}, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, mince @cilantro{1%bunch}. Zest and quarter @lemon{2%unit}. Mince @jalapeño{1%unit}, removing ribs and seeds for less heat.

To bowl with reserved garlic, add cilantro, 2 TBSP olive oil, 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{3%tbsp}, juice from half a lemon, 1 TBSP olive oil, and ¼ tsp @sugar{¼%tsp}. Add water 1 TBSP at a time until sauce reaches a drizzling consistency. Season tahini sauce with salt and pepper.

Heat a drizzle of olive oil in a #large pan{} over high heat. Add @grape tomatoes{1%cup} and cook, undisturbed, until lightly charred, ~{1%minute}. Stir tomatoes; cook, stirring occasionally, until tender, ~{1%minute} 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 @sliced almonds{2%tbsp} and remaining lemon zest. Serve with any remaining lemon wedges on the side.