Sweet Potato Shawarma

Step 1

Preheat the oven to 400°F. Line two large baking sheets with parchment paper or nonstick and set aside.

Step 2

In a large bowl, place the cauliflower, sweet potato, salt, black pepper, garlic, cumin, paprika, cinnamon (if using), ginger, oregano, turmeric, and cayenne (if using). Add a drizzle of water to loosen the mixture, then toss together to combine.

Step 3

Spread in a single layer on the prepared baking sheets and roast for 25 minutes, or until the veggies are tender.

Step 4

While the veggies are cooking, make the quinoa. Rinse and place the quinoa in a medium saucepan over medium heat along with 1½ cups of water. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Let cook for 12 minutes, then remove from the heat and let sit another 2 to 3 minutes to set. Fluff with a fork, then set aside to cool.

Step 5

Divide the prepared quinoa, lettuce, cucumber, and red onion among four bowls.

Step 6

In a small bowl, whisk together the tahini and vinegar along with a pinch of salt. Keep whisking, drizzling in water, a tablespoon at a time, until a creamy dressing forms. It’s normal for the tahini to become hard before it thins out.

Step 7

Add the shawarma veggies to the prepared bowls and drizzle with tahini dressing. Alternatively, arrange all components on a large baking tray and let guests assemble their bowls.