One Pan Veggie Shawarma with Lemon Tahini Dressing
20
40
397
Ingredients
Minutes
Calories
Prep
Cook
Servings
10 min
30 min
4
Health Highlights
A veggie-based version of the popular and flavourful Meditteranean shawarma dish.
Ingredients
1 medium head
Cauliflower
(cut into small florets)
1 medium pepper(s)
Red bell pepper
(seeded and sliced)
1 medium
Red onion
(sliced)
1 can (15oz)
Chickpeas, canned, drained
2 tbsp
Avocado oil
(or olive oil)
1/2 whole lemon(s)
Lemon juice
(1 1/2 tablespoons)
3 clove(s)
Garlic
(minced)
2 tsp
Cumin
(ground)
1 1/2 tsp
Paprika
(or smoked)
1 tsp
Coriander, ground
1 tsp
Sea Salt
3/4 tsp
Turmeric, powder
1/4 tsp
Black pepper
1/4 cup
Tahini
(For Dressing)
1/2 whole lemon(s)
Lemon juice
(For Dressing; 1 1/2 tablespoons)
1 tbsp
Maple syrup
(For Dressing)
2 tbsp
Water
(For Dressing; warm)
6 cup
Lettuce, spring mix (mesclun)
1 cup
Cherry Tomatoes
(halved)
1/2 cucumber(s)
Cucumber
(sliced or diced)
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 oil, 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-size 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 the roasted vegetables and beans. Drizzle the tahini sauce over top.
Notes:
Additions:
Garnish with your favourite herbs, e.g. mint, basil, cilantro, parsley, etc
