Sheet Pan Veggie Shawarma
Ingredients
The vegetables
-
1
head
cauliflower
-
1
each
red bell pepper
-
1
each
red onion
-
1
15-ounce can
chickpeas
The seasoning and dressing
-
2
tablespoons
avocado oil or olive oil
-
1½
tablespoons
lemon juice
-
3
cloves
garlic
-
2
teaspoons
ground cumin
-
1½
teaspoons
paprika
-
1
teaspoon
ground coriander
-
1
teaspoon
coarse sea salt
-
¾
teaspoon
ground turmeric
-
¼
teaspoon
black pepper
-
¼
cup
tahini
-
1
tablespoon
pure maple syrup
-
2-3
tablespoons
water
For serving
-
to taste
lettuce
-
to taste
cucumber
-
to taste
cherry tomatoes
-
to taste
lemon wedges
-
to taste
fresh herbs
-
to taste
cashews
-
to taste
toasted sesame seeds
Instructions
- Preheat the oven to 400°F.
- Chop the cauliflower into small florets and slice the bell pepper and red onion. Place the veggies 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 spice mixture over the vegetables and toss until well coated.
- Spread the vegetables and beans in an even layer on a baking sheet. Roast in the oven for 30 to 35 minutes until tender.
- While the veggies are roasting, whisk together tahini, lemon juice, and maple syrup in a small bowl. Add warm water until you reach the desired consistency.
- Assemble bowls with lettuce, cucumber, and tomatoes. Top with roasted vegetables and drizzle with tahini sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
368
Total fat
17g
Total carbohydrates
44g
Total protein
14g
Sodium
671mg
Cholesterol
0mg
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