An aromatic Shawarma Bowl with chickpeas and cauliflower, coated in a delicious oriental spice blend. Together with a refreshing salad, quinoa and tahini dressing an ideal dish for every day.
Preheat oven to 200 degrees, line baking sheet with baking paper.
FOR THE SHAWARMA VEGETABLES Place chickpeas and cauliflower in a bowl, add shawarma seasoning and oil and mix well once until chickpeas and cauliflower are evenly coated with oil and seasoning.
250 g Chickpeas, 1 Piece Cauliflower, 30 ml Frying oil or other high heat oil, 3 tbspn Shawarma spice mixture
Pour onto the baking sheet, spread well and bake for 20 minutes.
In the meantime, prepare the SALAD prepare. To do this, put all the ingredients in a small bowl and mix well. Set aside.
2-3 Piece Tomatoes, 1 Piece red onion, ½ Piece Cucumber, ¼ Cup parsley, 60 ml Lemon juice, 15 ml maple syrup
TAHINI DRESSINGmix and set aside.
15 ml maple syrup, 30 ml Lemon juice, ½ tbspn Garlic powder or a fresh clove of garlic - pressed, Sea salt to taste, Black pepper to taste, 60 ml warm water for dilution, 80 g Tahini
Remove chickpeas from oven and (optionally) use reheat to warm pita breads.
QUINOA, SHAWARMA VEGETABLES, SALAD and TAHINI DRESSING Divide into bowls and garnish with naan and fresh lemon quarters as desired. enjoy!