Hello everyone! Funny story about today’s post. So, to start with, I had an extra sweet potato and expressly looked for a recipe to use it in. I found this Shawarma recipe and thought it sounded perfect! The night before I made it (I like to try to prep what I can in the days before I cook to save time) I asked Mr. FBBQ to help me make the seasoning (you can see it above in the little glass bowl- I forgot to take a picture of all the ingredients in it). As he was helping me make it, He says wait-you’re doing a Shawarma post? I’m doing a Shawarma post too! So- you get my Shawarma on Monday and his on Friday! Obviously they are going to be very different posts. But the seasoning will be similar!
So, for the vegan Shawarma, we need quinoa, a sweet potato, little tomatoes, cucumbers, a lemon, hummus, a red onion, seasoning, and (my addition) some radishes. The recipe actually called for dill but I decided to use the dill pickle hummus so I didn’t want to over-dill it (get it?). Anyhow, if you haven’t tried the dill pickle hummus you must. It is my absolute favorite hummus. It’s perfect with some baby carrots. Or in place of mayo on a sandwich. Or with some crackers. You get the point.
For the seasoning we used black pepper, allspice, paprika, garlic powder, cumin, cinnamon, cloves, nutmeg, and cardamom.
Slice the sweet potato and mix it in a bowl with avocado oil. Cover it with the seasoning. Roast it in the oven at 425 for about an hour. (Boy did that smell delicious when it was cooking!)
Cook the quinoa. Slice up the tomatoes, cucumbers, and radishes.
You can add the red onion to your sliced veggies. Half your lemon. Once the quinoa is done cooking, that will be the base for the dish.
Add the sweet potatoes to the bowl.
Then add the diced veggies.
Lastly, top with the hummus and squeeze some lemon onto it! You can enjoy this dish warm or cold (or a mixture of both like I did). Enjoy with some whole grain pita bread.
