Main Soya Vegetarian

Spiced Veggie Shawarma with Alpro Tahini Dip

  • 70 mins
Spiced Veggie Shawarma with Alpro Tahini Dip


Serves 4

  • For the shawarma marinade
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 2 cloves of garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • ¼ tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp chilli flakes
  • 1 tbsp maple syrup
  • Vegetables
  • 1 cauliflower head, cut into florets
  • 1 sweet potato, cut into 1 cm cubes
  • 1 x 400g can chickpeas, drained
  • For the Alpro tahini dip
  • 2 spring onions, finely chopped
  • 1 large garlic clove, crushed
  • 200ml Alpro Greek-style Plain alternative to yogurt
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • To serve
  • 4 large tortilla wraps
  • 1 small red onion, sliced
  • 40g pistachios or walnuts, roughly chopped
  • Handful of fresh mint, roughly chopped


  • Step 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6.

  • Step 2

    Mix together all the marinade ingredients. Place the cauliflower florets, chopped sweet potato and drained chickpeas in a large bowl and drizzle over the marinade. Stir well to make sure the vegetables are well coated. Transfer to a roasting tin, making sure not to overcrowd the tin. Roast in the oven for 35-40 minutes, until vegetables are soft. Remove from the oven and set aside.

  • Step 3

    Meanwhile make the dip: in a bowl mix together the chopped spring onion and crushed garlic. Add the Alpro Greek Style, tahini and lemon juice, then mix well to combine. Taste and season with a pinch of pepper. Spoon into a serving bowl.

  • Step 4

    Warm the tortillas in the oven or microwave (follow instructions on the label).

  • Step 5

    Divide the vegetables between the four tortillas, then scatter over the thinly sliced onion, nuts, mint and drizzle with the Alpro dip.

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