Vegetarian Summer


Serves 4



total time


1 small head

cauliflower, chopped into bite-size pieces

2 medium sweet potatoes, cut into bite-size pieces

½ teaspoon salt, plus a pinch for the dressing ½ teaspoon freshly ground pink pepper 3 garlic cloves, minced

1½ teaspoons ground cumin

1/ teaspoons sweet paprika

½ teaspoon ground cinnamon (optional)

¼ teaspoon ground ginger

¾ teaspoon dried oregano

½ teaspoon ground turmeric

Pinch cayenne pepper (optional)

Drizzle of olive oil or water

½ cup quinoa or other gluten-free short grain

4 cups shredded lettuce

1 cup thinly sliced cucumber

½ cup thinly sliced red onion

1 cup tahini paste

1 tablespoon apple cider vinegar


1. Preheat the oven to 400°F. Line two large baking sheets with parchment paper or nonstick silicone baking mats and set aside.

2. In a large bowl, place the cauliflower, sweet potato, salt, black pepper, garlic, cumin, paprika, cinnamon, if using, ginger, oregano, turmeric, and cayenne, if using. Add a drizzle of olive oil to loosen the mixture, then toss together to combine.

3. Spread in a single layer on the prepared baking sheets and roast for 25 minutes, or until the veggies are tender.

4. While the veggies are cooking, make the quinoa. Rinse and place the quinoa in a medium saucepan over medium heat along with 1½ cups of water. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Let cook for 12 minutes, then remove from the heat and let sit another 2 to 3 minutes to set. Fluff with a fork, then set aside to cool.

5. Divide the lettuce, cucumber, and red onion among four bowls.

6. In a small bowl, whisk together the tahini and vinegar along with a pinch of salt. Keep whisking, drizzling in water, a tablespoon at a time, until a creamy dressing forms. It's normal for the tahini to become hard before it thins out.

7. Add the shawarma veggies to the prepared bowls and drizzle with tahini dressing.

Serves 4



total time
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