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Sheet-Pan Chickpea & Veggie Shawarma Bowl with Roasted Cauliflower, Sweet Potato


Our latest sheet-pan obsession is from Plays Well with Butter which combines cauliflower, sweet potato and chickpeas, seasoned with a flavorful shawarma seasoning and roasted to golden perfection. 
Picture
​  All images © Plays Well With Butter

​What you will need:
  • 1 14-oz can chickpeas, drained & rinsed
  • 1 small head cauliflower, chopped into bite-sized florets
  • 1 sweet potato, diced into 1/2-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 lemon, juiced
  • for serving: quinoa, shredded cabbage or lettuce, thinly sliced cucumber, thinly sliced red onions, tahini sauce (below), etc.  

for the shawarma seasoning:

  •  tablespoons olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 2 tablespoons pure maple syrup or honey
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon dried oregano
  • ¾ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper 
  • water, as needed

for the tahini sauce: 
  • 1/3 cup tahini
  • 1/2 lemon, juiced
  • 1/4 teaspoon kosher salt
  • water, as needed



Instructions: 

Roast the shawarma chickpeas & veggies 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. 

Make the tahini sauce: 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. 

Serve! 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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