Sweet Potato Shawarma (Vegan)

Ingredients

• FOR THE POTATOES:
• 3 whole Sweet Potatoes, Cut Into 'fries'
• 2 Tablespoons Olive Oil
• 1-¼ teaspoon Chili Powder
• 1-¼ teaspoon Paprika
• ¼ teaspoons Cayenne
• 1 pinch Salt And Pepper
• _____
• FOR THE TABOULI:
• 1 cup Quinoa
• 2 cups Water
• 1 pinch Salt
• 1 whole Cucumber, Chopped
• 1 whole Tomato, Chopped
• ¼ cups Lemon Juice
• ⅛ cups Olive Oil
• 2 whole Green Onions, diced
• ½ cups Parsley, Chopped
• ¼ cups Mint, Chopped (optional)
• 1 clove Garlic, Minced
• ¼ teaspoons Salt
• 1 pinch Pepper
• _____
• FOR THE GARLIC SAUCE:
• 5 cloves Garlic, Minced
• ⅛ cups Olive Oil
• ⅛ cups Lemon Juice
• ⅓ cups Vegan Mayonnaise
• 2 Tablespoons Tahini Paste
• 2 teaspoons Agave Nectar
• ¼ teaspoons Salt
• _____
• FOR THE ASSEMBLY:
• 6 whole Pita Breads
• Optional Toppings: Black Beans, Hummus, Olives, Sliced Radish, Pickles, Cucumber, Tomato Or Lettuce

Preparation Instructions

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!