Cauliflower & Sweet Potato Shawarma Bowl with Plant Based Dip

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• 8 oz Canned chickpeas, drained
• ½ head of cauliflower, finely chopped
• 1 Sweet potato, diced
• 1 cup quinoa, cooked
• ½ cup red cabbage, shredded
• ½ English cucumber, thinly sliced
• Toby’s Plant Based Dip & Spread

• 2 tbsp tahini
• 1 tsp lemon juice
• 1 tsp water, as needed
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp oregano
• Salt & pepper, to taste

Gather all ingredients. Preheat the oven to 425 F. Line a large baking sheet with parchment paper. Dry chickpeas then add to a large bowl with cauliflower, and sweet potato.

In a separate bowl, combine tahini, lemon juice, water, garlic, and honey. Mix well. Next, combine cumin, paprika, cinnamon, ground ginger, oregano, and salt & pepper. Mix then combine with other sauce ingredients, mixing again until fully combined. 

Add Tahini sauce to chickpeas, cauliflower, and sweet potato, toss until fully coated. Transfer to the baking sheet and roast in the oven for 20 minutes, toss halfway through.

In a serving bowl, add quinoa, baked veggies, cabbage, and cucumber. Serve with a dollop of Toby’s Plant Based Dip & Spread and enjoy your Cauliflower & Sweet Potato Shawarma Bowl!