Cauliflower Shawarma Bowl with Lemon-Tahini Sauce

*Stays fresh for up to 4 days in the refrigerator*

At-home prep instructions:

1. Preheat the oven to 350F*. Line a baking sheet with parchment paper. Spread the cauliflower out on the baking sheet and bake until warm, about 5 minutes.

2. Transfer the rice to a pot on the stovetop. Add a splash of water and cook at medium heat until warm, about 5 minutes.

3. To serve, transfer the rice and cauliflower to bowls. Add the chickpea salad. Drizzle the lemon-tahini sauce over everything.

   *Alternatively, the cauliflower and rice can be microwaved.
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   Ingredients (organic whenever possible):

Cauliflower, rice, carrot, cucumber, onion, olives, chickpeas, parsley, tahini (sesame), olive oil, lemon, garlic, cumin, onion, paprika, cinnamon, agave, salt, pepper.

*contains sesame.