Here’s a flavorful recipe for Sweet Potato Shawarma, inspired by Middle Eastern flavors! This dish features spiced roasted sweet potatoes and cauliflower, served over a bed of quinoa with crisp lettuce and cucumbers, and topped with a creamy tahini sauce. It’s a satisfying and wholesome plant-based meal.
Sweet Potato Shawarma
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
For the Shawarma Veggies:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 small head of cauliflower, cut into small florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp dried oregano
- Salt and black pepper, to taste
For the Quinoa Base:
- 1 cup quinoa
- 2 cups vegetable broth or water
- ½ tsp ground cumin
- ½ tsp salt
For the Tahini Sauce:
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 2–3 tbsp water (to thin)
- Salt, to taste
For the Salad and Toppings:
- 2 cups lettuce leaves, shredded
- 1 cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- Optional: Pickled onions or turnips for tang
Instructions
Step 1: Roast the Shawarma Veggies
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine sweet potatoes and cauliflower. Drizzle with olive oil and toss with cumin, paprika, turmeric, ginger, cinnamon, oregano, salt, and black pepper until evenly coated.
- Spread the veggies in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and golden brown.
Step 2: Cook the Quinoa
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring the vegetable broth, cumin, and salt to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
Step 3: Make the Tahini Sauce
- In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and salt. Gradually add water, one tablespoon at a time, until the sauce is smooth and pourable. Adjust seasoning to taste.
Step 4: Assemble the Bowls
- Divide the cooked quinoa among four bowls.
- Top each bowl with the roasted sweet potato and cauliflower, shredded lettuce, diced cucumber, cherry tomatoes, and fresh parsley.
- Drizzle with tahini sauce and garnish with pickled onions or turnips if desired.
Serving Suggestions
- Serve with warm pita bread for scooping or as a side.
- Add a dollop of hummus for extra creaminess.
Tips & Variations
- Protein boost: Add roasted chickpeas or grilled tofu for additional protein.
- Spicy twist: Sprinkle the veggies with cayenne pepper or serve with a spicy harissa sauce.
- Meal prep: Store all components separately in the fridge for up to 3 days and assemble when ready to eat.
This Sweet Potato Shawarma is packed with warming spices, vibrant colors, and satisfying textures for a delightful Middle Eastern-inspired meal.
