Veggie Shwarma
Notes:
Enjoy!
Ingredients
- 1 medium-head Cauliflower (cut into small florets)
- 1 medium Red bell pepper (seeded and sliced)
- 1 medium Red onion (sliced)
- 1 can (15oz) Chickpeas, canned, drained
- 1/2 lemon
- 1 1/2 tbsp Lemon juice
- 3 clove(s) Garlic (minced)
- 2 tsp Cumin (ground)
- 1 1/2 tsp Paprika (or smoked)
- 1 tbsp Maple syrup (For Dressing)
- 2 tbsp Water (For Dressing; warm)
- 6 cup Lettuce, spring mix (mesclun)
- 1 cup Cherry Tomatoes (halved)
- ½ Cucumber (sliced or diced)
- Pumpkin seeds for crunch
Instructions
- Preheat the oven to 400ºF/204ºC. Place the cauliflower, red pepper slices, red onion slices, and chickpeas in a large bowl.
- In a small bowl, whisk together the lemon juice, garlic, cumin, paprika, coriander, salt, turmeric, and black pepper. Pour the mixture over the vegetables and beans; toss with a spoon or your hands until everything is well coated.
- Spread out the vegetables and beans in an even layer on one very large baking sheet or two medium sized baking sheets.
- Roast in the oven for 30 to 35 minutes or until cauliflower pieces are tender.
- Prepare the dressing in a small bowl by whisking together the tahini, lemon juice, and maple syrup. Just before serving, whisk warm water by the tablespoon into the tahini mixture until you’ve reached your desired consistency (adding more or less depending on how thick or thin you like your dressing).
- Build bowls with lettuce, cucumber, and tomatoes. Top with roasted vegetables and beans. Drizzle the tahini sauce over top.
