Ingredients
The following ingredients have 8 Servings
- 1 small head cauliflower, chopped into bite-size pieces
- 2 medium sweet potatoes, cut into bite-size pieces
- ½ teaspoon sea salt, plus a pinch for the dressing
- ½ teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons sweet paprika
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground ginger
- ¾ teaspoon dried oregano
- ½ teaspoon ground turmeric
- Pinch cayenne pepper (optional)
- ½ cup dry quinoa (or other gluten-free short grain)
- 4 cups shredded lettuce
- 1 cup thinly sliced cucumber
- ½ cup thinly sliced red onion
- ⅓ cup tahini paste
- 1 tablespoon apple cider vinegar
Instruction
- Preheat the oven to 400°F. Line two large baking sheets with parchment paper or nonstick and set aside.
- 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.
- Spread in a single layer on the prepared baking sheets and roast for 25 minutes, or until the veggies are tender.
- 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.
- Divide the prepared quinoa, lettuce, cucumber, and red onion among four bowls.
- 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.
- 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.
