Cauliflower & Sweet Potato Chickpea Shawarma Bowls

May 23 2022

Cauliflower & Sweet Potato Chickpea Shawarma Bowls

This is another delicious recipe from Organic Kitchen. A perfect dish for a summer evening. You could serve this all up wrapped in a nice thick and fluffy flatbread… Yum…

Preparation Time - 10 minutes

Cooking Time -30 minutes

Servings - 4

Ingredients

  • 1 large or two medium sweet potatoes, diced
  • 1 small head of cauliflower, chopped into small florets
  • 1 x 400g tin of chickpeas, drained and rinsed well
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp lime juice
  • 1 tsp garlic granules (or 2 cloves of fresh garlic, minced)
  • 1 tsp Organic cumin
  • 1 tsp Organic paprika
  • ½ tsp Organic ground ginger
  • ¼ tsp Organic cayenne pepper
  • 2 tbsp maple syrup
  • 2 tbsp water
  • For the Tahini Sauce

  • 60g tahini
  • 2 - 4 tbsp water, as needed
  • 1 tbsp lime or lemon juice
  • ¼ tsp salt
  • To Serve

  • 1 head of cos lettuce, shredded or roughly chopped
  • 1 small cucumber, thinly sliced
  • 1 tbsp Organic black sesame seeds, toasted
  • Directions

  • Preheat oven to 200°C (400°F).
  • Mix together in a medium bowl the olive oil through to the water.
  • Place the chickpeas, sweet potato, and cauliflower in a large baking tray. Pour over the dressing and toss really well to coat.
  • Roast in the oven for 20 - 25 minutes; until the sweet potato is tender.
  • Whisk together all tahini dressing ingredients in a small bowl.
  • Serve in bowls piled high with lettuce, cucumber, and the roasted veggies and chickpeas. Drizzle generously with tahini dressing, and sprinkle with toasted black sesame seeds to serve. Delish!