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Sheet Pan Veggie Shawarma with Lemon Tahini Dressing
Ingredients
  • 1 head cauliflower, cut into small florets
  • 1 red bell pepper, seeded and sliced
  • 1 red onion, sliced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons avocado oil or olive oil
  • Juice of ½ lemon (about 1½ tablespoons)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1½ teaspoons paprika or smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon coarse sea salt
  • ¾ teaspoon ground turmeric
  • ¼ teaspoon black pepper
  • subheading: For The Lemon Tahini Dressing:
  • ¼ cup tahini (can sub natural creamy peanut butter if not Whole30)
  • Juice of ½ lemon (about 1½ tablespoons)
  • 1 tablespoon pure maple syrup (omit for Whole30)
  • 2 to 3 tablespoons water
  • (Optional) For the Bowls: lettuce, diced or sliced cucumber, halved cherry tomatoes, lemon wedges, fresh mint/basil/cilantro, cashews, toasted sesame seeds
Steps
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