VEGETARIAN SHAWARMA😍

A Meatless Monday dinner that’s loaded with flavor, but requires minimal effort AND dishes? Yes please. Because eating healthy and sustainably shouldn’t be hard, OR break the bank. Load it up into some pita bread or add the veggies to a kale salad for a deliciously filling dinner. You’re gonna wanna make this ASAP!

Serves 3-4.

Ingredients:

For the Vegetarian Shawarma:

• 1 15oz can garbanzo beans

• 1 medium sweet potato, peeled and cut into ½ inch cubes

• 1 head cauliflower, cut into florets

• 3 tbsps olive oil

• 1 tsp garlic powder

• Salt and pepper to taste

• 2 tbsps homemade or store-bought shawarma seasoning:

  • 2 tsps turmeric

  • 2 tsps ground cumin

  • ½ tsp paprika

  • ½ tsp smoked paprika

  • ½ tsp ground coriander

  • ½ tsp allspice

  • 3 tbsps olive oil

For the Tahini Sauce:

• 2 tbsps tahini

• ¼ cup cold water

• Juice from ½ a lemon

• 1 small garlic clove, grated

• Salt to taste

Serving Suggestions:

• In pita bread or on top of a simple kale salad

• Marinated Onions (Recipe here) or Pickled Onions**

Directions:

For the Vegetarian Shawarma:

• Preheat the oven to 450 degrees.

• Add olive oil, garlic powder, shawarma seasoning, salt and pepper to a large bowl. 

• Drain the can of garbanzo beans, rinse, then pat dry with paper towels. It’s an extra step but allows them to get crispy!

• Add the garbanzo beans, sweet potatoes, and cauliflower to the bowl and mix until combined and the seasonings have coated all the veggies.

• Spread out onto 2 sheet pans lined with parchment paper. The more spread out they are, the crispier the veggies will get.

• Roast for 25-28 minutes until tender.

• Meanwhile, make your tahini sauce. Whisk the tahini, lemon juice, garlic, and salt to form a paste. Slowly stream in the cold water until desired consistency is reached.

• Depending on what you are serving the veggie shawarma with, either warm some pita bread, or massage some kale with lemon juice, olive oil, and salt. Let sit for 5-10 minutes before serving.

• Serve vegetarian shawarma in the pita bread or on top of the kale salad, and top with the marinated onions and tahini sauce. Enjoy!

**I love using Teri from No Crumbs Left’s marinated onions for this recipe, but they do have to sit on the counter for 24 hours. If you’re in a pinch for time, you can do a quick pickled onion. Thinly slice a small red onion. In a small saucepan, heat ¾ cup apple cider vinegar, 1 tbsp maple syrup, and 1 tsp salt until salt has dissolved. Add onions to a mason jar and pour over the pickling liquid. Let marinate at least 30 minutes.