Recipes | Roasted Potato Veggie Shawarma Bowls
Roasted Potato Veggie Shawarma Bowls
Ingredients
Servings
- 2 Cups Chickpeas
- 1 Ontario Yellow Potato (Diced Into 1/2-Inch Cubes)
- 1 Head Cauliflower (Chopped Into Bite-Sized Florets)
- 1 Tbsp. Avocado Oil
- 2 Tsp. Cumin
- 1 Tsp. Paprika
- 1 Tsp. Turmeric
- 1 Lemon (Juiced and Divided)
- 1/2 Cup Hummus
- 4 Cups Baby Spinach
- 1 Oz. Pickled Red Onions
Instructions
Step 1
Preheat oven to 425 degrees F. Line one large baking sheets with parchment paper.Step 2
Add the prepared potatoes, cauliflower and chickpeas to the parchment paper lined baking sheet. Toss with avocado oil, half the lemon juice, and spices.Step 3
Make the dressing by adding the rest of the lemon juice to hummus. Mix with a whisk.Step 4
Pile the crispy shawarma veggies over the spinach. Top with pickled onions and serve with the dressing. Enjoy!
