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Prep time: 20 min
Cook time: 20 min
Servings: 2
Use any Protein you like!
Ingredients
300 gram cauliflower
100 gram chickpeas
300 gram chicken tenderloin
3 tbsp olive oil
salt and pepper, to taste
Base & Toppings
60 gram cucumber
60 gram cherry tomatoes
100 gram lettuce
Shawarma spice Blend
1 tbsp curry powder
2 tsp paprika
1 tsp ground cumin
1 tsp sea salt
1/2 tsp black pepper
Green Tahini Sauce
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 tbsp tahini
1 tbsp lemon juice
1/4 tsp minced garlic
1/8 tsp ground cumin
salt and pepper, to taste
Directions
Preheat oven to 425 Fahrenheit
In a small bowl, mix together the ingredients for the shawarma spice blend.
Spread cauliflower florets and chickpeas on two separate rimmed baking sheets.
Drizzle the cauliflower with 2 tbsp of olive oil and the chickpeas with 1 tbsp of olive oil.
evenly sprinkle the prepared spice blend over both the cauliflower and chickpeas, tossing to coat.
Place in the oven, stirring the chickpeas and tossing the cauliflower halfway through.
Remove the chickpeas after 30 minutes and allow the cauliflower to rast for an additional 5 to 10 minutes until the tips are lightly charred.
Prepare the Tahini Sauce
Combine all sauce ingredients in a blender. With the motor running, gradually add about 1/3 cup of warm water and blend until the sauce reaches a smooth consistency.
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