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


For the Tahini Sauce

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

To Serve 


  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.
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!