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…

Servings: 4
Prep Time - 10 minutes
Cooking Time -30 minutes


1 large or two medium sweet potatoes, diced
1 small head of cauliflower, chopped into small florets
1 x 400g tin of Organic Kitchen chickpeas, drained and rinsed well
2 tbsp Prima Italia extra virgin olive oil
1 tsp salt
1 tsp black pepper
3 tbsp lime juice
1 tsp Just Natural Organic garlic granules (or 2 cloves of fresh garlic, minced)
1 tsp Just Natural Organic cumin
1 tsp Just Natural Organic paprika
½ tsp Just Natural Organic ground ginger
¼ tsp Just Natural Organic cayenne pepper
2 tbsp maple syrup
2 tbsp water

For the Tahini Sauce

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

To Serve

1 head of cos lettuce, shredded or roughly chopped
1 small cucumber, thinly sliced
1 tbsp Just Natural Organic black sesame seeds, toasted

How to Make it

  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.
  6. 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!