Shawarma Buddha Bowl - Live Naturally Magazine

Ingredients

• 12 ounces OZO™ Plant-Based Mexican Seasoned Ground
• 1 1/3 tablespoons grapeseed oil
• 1 cup quinoa
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups vegetable stock
• 12 ounces chickpeas, (rinsed and drained)
• 3 cups cauliflower, (cut into bite-sized pieces)
• 4 tablespoons grapeseed oil
• 2 cups cherry tomatoes, (halved)
• 2 cups english cucumbers, (diced)
• 1/2 cup red onion, (peeled and thinly sliced)
• 1/4 cup parsley, (washed and chopped)
• 1/4 cup mint, (washed and chopped)
• 2 tablespoons lemon zest
• 2 cups tahini dressing or sesame dressing