Vegan Shawarma with Roasted Cauliflower and Chickpeas

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Vegan Shawarma with Roasted Cauliflower and Chickpeas

Recipe:

Ingredients:

¼ cup + 2 tablespoons lemon juice
2 tablespoons pure maple syrup
4 cloves garlic, minced
1½ teaspoons paprika (sweet or hot)
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground coriander
Sea salt, to taste
Freshly ground black pepper, to taste
1 2-lb. head cauliflower, cut into florets (6 cups)
1 15-oz. can no-salt-added chickpeas, rinsed, drained, and patted dry
¼ cup tahini
⅛ teaspoon cayenne pepper
2 cups hot cooked brown rice
1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
2 medium bell peppers, any color, cut into bite-size strips
½ cup slivered red onion
Fresh cilantro leaves
Lemon wedges
Instructions:

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together ¼ cup of the lemon juice, maple syrup, garlic, paprika, cumin, cinnamon, turmeric, coriander, salt, and black pepper.
Add cauliflower and chickpeas to the bowl; stir to coat evenly with the spice mixture.
Spread the cauliflower and chickpeas evenly on the prepared baking sheet.
Roast for 35 minutes or until the cauliflower is browned on the edges, stirring once halfway through.
In a small bowl, stir together tahini, the remaining 2 tablespoons lemon juice, cayenne pepper, and 3 to 4 tablespoons water to create the dressing.
Arrange the hot cooked brown rice, roasted cauliflower mixture, cucumber, bell pepper strips, and red onion in bowls.
Drizzle with the tahini dressing, sprinkle with cilantro leaves, and serve with lemon wedges.