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roasted cauliflower & sweet potato veggie shawarma bowls

4.8

(34)

playswellwithbutter.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy clean up. Set aside. Spread the drained & rinsed chickpeas over a couple of paper towels and pat dry. Seems annoying, I know, but water is the enemy when it comes to crispy roasted chickpeas…patting them dry is key. Set aside.

Step 2

Add all listed ingredients to a large bowl. Stir to combine. Depending on how juicy your lemon is, you may want to add in a splash of water to loosen the seasoning up enough to coat all the veggies & chickpeas. Set aside, or store in an airtight container in the fridge for up to 1 week.

Step 3

To the large bowl with the shawarma seasoning, add the chickpeas, cauliflower florets & diced sweet potato. Season with the salt and ground black pepper. Toss to coat the veggies & chickpeas with the shawarma sauce, ensuring everything is coated evenly. Transfer the shawarma veggies & chickpeas to the prepared baking sheets, arranging everything with enough room around it to roast up nicely.

Step 4

for 20-25 minutes, shaking the pan halfway through, until the cauliflower & sweet potato are tender with crispy, browned edges. Remove from the oven & squeeze the lemon juice over top. Set aside.

Step 5

Meanwhile, as the veggies & chickpeas roast, make the tahini sauce. Combine all listed ingredients in a medium bowl, whisking to combine. Add a splash of water to loosen the tahini sauce to your desired consistency. Set aside, or store in an airtight container in the refrigerator for up to 1 week.

Step 6

Pile the crispy shawarma veggies & chickpeas over top quinoa, shredded cabbage or lettuce, & top with thinly sliced cucumber & red onion, crumbled feta cheese, chopped cilantro, & tahini sauce as desired. Enjoy!

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