Cauliflower & Sweet Potato Chickpea Shawarma Bowls

Lightly spicy, with all the cooling leaves and creamy tahini dressing – this is one of my favourite bowls to meal prep and eat for a few days running. You could also serve it all up wrapped in a nice thick and fluffy flatbread… Mmm…

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 Organic Kitchen chickpeas, drained and rinsed well
• 2 tbsp Organic Kitchen extra virgin olive oil
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp lime juice
• 1 tsp Just Natural Organic garlic granules (or 2 cloves of fresh garlic, minced)
• 1 tsp Just Natural Organic cumin
• 1 tsp Just Natural Organic paprika
• ½ tsp Just Natural Organic ground ginger
• ¼ tsp Just Natural 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 Just Natural Organic black sesame seeds, toasted

Directions

1. Preheat oven to 200°C (400°F).
2. Mix together in a medium bowl the olive oil through to the water.
3. Place the chickpeas, sweet potato, and cauliflower in a large baking tray. Pour over the dressing and toss really well to coat.
4. Roast in the oven for 20 - 25 minutes; until the sweet potato is tender.
5. Whisk together all tahini dressing ingredients in a small bowl.