Chickpeas cauliflower sweet potato kosher salt ground black pepper lemon olive oil garlic pure maple syrup ground cumin paprika ground cinnamon ground ginger dried oregano ground turmeric cayenne pepper water tahini
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy clean up. Set aside. Spread the drained & rinsed chickpeas over a couple of paper towels and pat dry. Add all listed seasoning ingredients to a large bowl. Stir to combine. Depending on how juicy your lemon is, you may want to add in a splash of water to loosen the seasoning up enough to coat all the veggies & chickpeas. Set aside.
Add the chickpeas, cauliflower florets & diced sweet potato to the large bowl with the shawarma seasoning. Season with S&P. Toss to coat the veggies & chickpeas with the shawarma sauce, ensuring everything is coated evenly. Transfer the shawarma veggies & chickpeas to the prepared baking sheets, arranging everything with enough room to roast.
Roast the chickpeas & veggies for 20-25 minutes, shaking the pan halfway through, until the cauliflower & sweet potato are tender with crispy, browned edges. Remove from the oven & squeeze the lemon juice over top. Set aside.
Meanwhile, as the veggies & chickpeas roast, make the tahini sauce. Combine all listed ingredients in a medium bowl, whisking to combine. Add a splash of water to loosen the tahini sauce to your desired consistency. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
Pile the crispy shawarma veggies & chickpeas over the top of quinoa, shredded cabbage or lettuce, & top with thinly sliced cucumber & red onion, crumbled feta cheese, chopped cilantro, & tahini sauce as desired. Enjoy!