Vegetarian Shawarma Bowl With Chickpeas, Cauliflower, Rice And Sweet Potatoes

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C - we will be cooking with them in a moment 🥦✨

Divide the cauliflower. Divide the cauliflower into smaller florets

Cut the sweet potatoes. Cut the sweet potatoes into smaller cubes

Roast the vegetables with chickpeas. Place the cauliflower on one half of a baking tray and the sweet potatoes and chickpeas on the other half, drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for about 20 minutes, until tender and golden

Cook the rice. Rinse the rice thoroughly and cook it in a ratio of 1 part rice to 2 parts water (for example, 100 g rice and 200 ml water) - bring to a boil over medium heat, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender (do not lift the lid unnecessarily during cooking)

Prepare the tahini sauce. In a bowl, mix the tahini with 3 tablespoons of water, season with salt and pepper, and stir until smooth

Slice the cucumber. Slice the cucumber into larger pieces

Serve. Serve the roasted vegetables with rice, cabbage, sauce and fresh vegetables 🥦🍽️✨