Chicken Shawarma Bowls
with Turmeric Cauliflower Rice
These Chicken Shawarma Bowls with Turmeric Cauliflower Rice might just be the most perfect bowls ever — packed with tender, flavorful shawarma chicken, golden turmeric cauliflower rice, and all your favorite toppings.
It’s the kind of bowl that hits every note: warm, spiced, crunchy, creamy, and completely satisfying. Basically, heaven in a bowl.
In our house, we go absolutely nuts for meals like this. Everyone gets to pile on what they love — from the zesty spice blend for the chicken to an easy, vibrant cauliflower rice base, plus a fresh cucumber and tomato salad that adds just the right crunch.
Want to make life easier? Mix in a few store-bought shortcuts — pre-made hummus, tzatziki, or roasted chickpeas — and give yourself a break. Trust me, you’ll thank me later.
To build your bowl, layer everything up: fluffy turmeric cauliflower rice, juicy spiced chicken, crisp veggies, and a drizzle of your favorite sauce. Finish it off with a dash of hot sauce, a pinch of flaky salt, or even a squeeze of lemon.
It’s fresh, customizable, and seriously addictive — the kind of healthy weeknight dinner that gets devoured fast and always earns second helpings.
Meal prep this like a BOSS!
Here are my favorite quick tips and time-savers to keep things smooth and simple:
Use store-bought hummus and tzatziki sauce.
They’re delicious, convenient, and save tons of prep time. Look for high-quality versions in the refrigerated section for that creamy, authentic flavor.Keep fresh greens on hand.
Stock your fridge with arugula, romaine, or mixed greens — they add crunch and freshness to any Mediterranean bowl or salad.Make quick pickled red onions.
It only takes one minute to toss them in a jar, and they’ll last up to a week in the fridge. Use them to top tacos, salads, and wraps — or skip them entirely if you’re short on time.Buy frozen cauliflower rice.
It’s a total game changer — no mess, no chopping, and it cooks in just three minutes. Perfect for your turmeric cauliflower rice base.Freeze your pita or naan.
When you buy pita pockets or naan bread, freeze them to keep them fresh longer. Just pull them out to thaw on the counter while you cook — they’ll be soft and ready when dinner is done.Meal prep for the week.
Making these shawarma bowls for lunch? Prep everything at once, then store in individual containers. Each day, mix and match your toppings to keep it fun and flavorful.
With these shortcuts, your healthy Mediterranean dinner comes together faster — no stress, no fuss, just bold flavors and fresh ingredients every time.
Shawarma short cut.
Guys, I don’t have a giant revolving pit to roast a gorgeous piece of meat on — and I’m guessing you don’t either. Traditionally, shawarma chicken is slow-roasted on a vertical spit and shaved off in thin, flavorful slices for those classic Mediterranean bowls we all love.
But here’s the good news: roasting marinated chicken shawarma pieces in a super-hot oven gives you the same bold, smoky flavor and juicy texture — no fancy equipment required. It’s not completely authentic, but it’s pretty darn close.
So whether you’re building chicken shawarma bowls with turmeric cauliflower rice or just looking for easy chicken recipes that deliver maximum flavor with minimal fuss, this one’s for you. It’s a healthy dinner recipe that’s gluten-free, low-carb, and packed with protein — the perfect option for meal prep bowls or anyone craving a high-protein meal that still feels like comfort food.
And maybe one day, I’ll have that revolving pit in my kitchen… but until then, the oven works its magic just fine.
Similar recipes you may enjoy!
Chicken Shawarma Bowls with Turmeric Cauliflower Rice
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1/2 red onion, sliced very thinly
- 1/4 cup apple cider vinegar
- 1 teaspoon sugar
- 4-6 boneless + skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon + 1/2 teaspoon turmeric, divided
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt and black pepper, plus more for seasoning
- 1 tablespoon olive oil, plus more for seasoning
- 1 package frozen cauliflower rice
- 1 small to medium cucumber, sliced thinly and cut into quarters
- 1 cup cherry tomatoes, quartered
- 1 teaspoon red wine vinegar or lemon juice
- 1 teaspoon dried dill
- Hummus + tzatziki, store bought (I made mine- recipes to come)
- arugula or other salad green
- pita pockets or naan, store bought
- 1/4 cup crumbled feta cheese
- hot sauce, optional
Instructions
Pickled Red Onion
- Place the very thinly sliced red onion, apple cider vinegar, sugar and a pinch of salt in a small jar. Make sure the onions are submerged in the vinegar. Cover and place in your refrigerator for at least 1 hour (3 hours is best).
Chicken
- Add the chicken to a baking sheet tray. Combine the spices – smoked paprika, cumin, 1 teaspoon turmeric, coriander, garlic powder, salt and pepper in a small bowl. Drizzle the chicken with 1 tablespoon olive oil. Sprinkle the chicken on both sides with the spice blend. Cover with plastic wrap and place the chicken and baking tray in your refrigerator to marinade for 1 hour.
- Preheat your oven to 425F.
- Roast in the hot oven for 10-12 minutes. Remove from the oven and let cool slightly on the baking sheet tray. Meanwhile, assemble the remaining ingredients.
Cauliflower Rice
- Heat up a medium skillet over medium high heat. When the pan is hot, add in the cauliflower rice and cook for 2-3 minutes while stirring around with a wooden spoon or spatula. Sprinkle in 1/2 teaspoon turmeric and a pinch of each salt and pepper. Remove from the heat and let sit until ready to assemble the bowls.
Cucumber + Tomato Salad
- Combine the sliced cucumber and cherry tomatoes in a bowl. Add in 1 teaspoon olive oil and 1 teaspoon red wine vinegar or lemon juice. Sprinkle in the dill and a pinch of each salt and pepper. Toss to combine.
Assemble
- Slice the chicken thinly.
- I like to heat the pita pockets or naan up slightly in a dry pan over high heat – flip over so both sides are toasty. Add in some greens to one side of a shallow bowl or plate. Arrange the pita pockets or naan and start layering the remaining ingredients.
- Add in a spoonful of the cauliflower rice, cucumber and tomato salad and a scoop of hummus and tzatziki sauce. Top with crumbled feta cheese and hot sauce, if desired.
- Prep Time: 20
- Cook Time: 15
- Category: chicken
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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