Sweet Potato Shawarma (Vegan)

1) For the sweet potatoes: In a large bowl, toss potato fries, with seasoning ingredients and oil. On a lightly oiled baking sheet, bake fries for 40 minutes in a 425 degree F oven (you may need to check on them half way through and rotate them).
2) To make the tabouli: Bring quinoa, water and salt to boil in a medium pot. Reduce heat and let simmer for about 15 minutes, or until the quinoa has absorbed all of the water. Then remove from heat and set aside to cool. In a large bowl, combine the remaining tabouli ingredients. Once the quinoa has cooled, combine with other ingredients. Store in the fridge until ready to use (the longer it sits, the better the flavors come together).
3) To make the garlic sauce: Place all ingredients in a food processor, or blender and blend until completely smooth. Keep in the fridge.
4) For the assembly: Place a few hot potato spears into the center of pita, along with 1/4-1/2 cup of tabouli, and a nice drizzle of garlic sauce. Finish with whatever toppings you like, roll up and enjoy!