Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner) Recipe

Introduction

This Cauliflower Shawarma Bowl is a flavorful and easy sheet pan dinner that combines roasted spiced vegetables with protein-rich chickpeas and a creamy yogurt sauce. It’s a vibrant, wholesome meal perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1 large cauliflower, cut into florets (about 6 cups or 700 g)
• 1 can chickpeas (15 oz or 400 g), drained and rinsed
• 3 medium red onions, sliced
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, grated
• 3 teaspoons paprika (sweet or smoked)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• 1 teaspoon salt, plus black pepper and red pepper flakes to taste
• 1 cup cooked quinoa (substitute rice or any grain of your choice)
• 1 cucumber, diced
• Tomato, diced
• ¼ cup chopped parsley
• Lemon wedges
• ½ cup Greek yogurt

Instructions

1. Step 1: Make the shawarma mix by whisking together 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, and black pepper in a small bowl.
2. Step 2: Preheat the oven to 425°F (220°C). On a large sheet pan, combine the cauliflower florets, rinsed chickpeas, and sliced red onions. Drizzle the shawarma mix over the vegetables and toss well to coat evenly. Spread everything out in a single layer.
3. Step 3: Roast the vegetables in the oven for 25 to 30 minutes, or until they are golden and lightly charred on the edges.
4. Step 4: While the vegetables roast, prepare the sauce by whisking Greek yogurt with lemon juice and salt in a small bowl. Add cold water a tablespoon at a time until the sauce is creamy and pourable. Set aside.
5. Step 5: Once roasted, add the cooked quinoa, chopped parsley, and a squeeze of lemon directly to the sheet pan. Toss everything together so the quinoa absorbs the pan flavors.
6. Step 6: Spoon the mixture into bowls. Top with diced cucumber and tomato, then drizzle generously with the prepared sauce. Serve with lemon wedges on the side and enjoy.

Tips & Variations

• For a vegan version, substitute Greek yogurt with tahini or a plant-based yogurt alternative.
• You can swap quinoa for rice, couscous, or any grain you prefer.
• Add a pinch of red pepper flakes to the shawarma mix for extra heat.
• Roast additional vegetables like bell peppers or carrots to bulk up the bowl.

Storage

Store leftover cauliflower shawarma bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted vegetables and quinoa in the oven or microwave until warmed through. Add fresh vegetables and sauce just before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you use gluten-free grains such as quinoa or rice.

How can I meal prep this dish?

Prepare the roasted vegetables and quinoa ahead of time and store them separately in the fridge. Assemble the bowls fresh when ready to eat, adding cucumber, tomato, and sauce just before serving for best texture.

Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner) Recipe

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4.6 from 147 reviews

This Cauliflower Shawarma Bowl is an easy and flavorful sheet pan dinner featuring roasted cauliflower, chickpeas, and red onions seasoned with a homemade shawarma spice blend. Served over quinoa and topped with fresh cucumber, tomato, parsley, and a creamy yogurt sauce, this dish is a wholesome, satisfying, and nutritious meal perfect for a quick weeknight dinner.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Grains

• 1 large cauliflower (cut into florets, about 6 cups or 700 g)
• 1 can chickpeas (15 oz or 400 g, drained and rinsed)
• 3 medium red onions (sliced)
• 1 cup cooked quinoa (substitute rice or any grain as desired)
• 1 cucumber (diced)
• 1 tomato (diced)
• ¼ cup chopped parsley
• Lemon wedges, for serving

Shawarma Spice Mix & Sauce

• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic (grated)
• 3 teaspoons paprika (sweet or smoked)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• 1 teaspoon salt
• Black pepper, to taste
• Red pepper flakes, to taste
• ½ cup Greek yogurt (for sauce, or substitute tahini)

Instructions

1. Make shawarma mix: In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, black pepper, and red pepper flakes until well combined to create your flavorful shawarma seasoning.
2. Roast the vegetables: Preheat your oven to 425°F (220°C). Spread the cauliflower florets, rinsed chickpeas, and sliced red onions on a large sheet pan. Drizzle the shawarma mix over the vegetables and toss thoroughly to coat everything evenly. Arrange in a single layer and roast in the oven for 25 to 30 minutes, or until the vegetables are golden brown and slightly charred on the edges.
3. Make the serving sauce: In a small bowl, whisk together the Greek yogurt, additional lemon juice, and a pinch of salt. Gradually add cold water, one tablespoon at a time, whisking until the sauce reaches a creamy and pourable consistency. Set this sauce aside.
4. Assemble the bowls: To the sheet pan of roasted vegetables, add the cooked quinoa, chopped parsley, and a squeeze of lemon. Toss gently to combine and allow the quinoa to absorb the pan’s flavors. Spoon this mixture into individual bowls, topping with diced cucumber and tomato. Drizzle generously with the prepared yogurt sauce and serve. Enjoy your delicious and healthy cauliflower shawarma bowl!

Notes

• You can substitute the quinoa with rice, couscous, or any grain of your choice.
• Tahini makes a wonderful alternative to Greek yogurt for the sauce, especially if you want a vegan version.
• Adjust the amount of red pepper flakes according to your spice tolerance.
• Use fresh lemon juice for the best flavor in the dressing and sauce.
• If you prefer a gluten-free meal, double-check that all your spices and canned products are labeled gluten-free.

Keywords: Cauliflower Shawarma Bowl, Sheet Pan Dinner, Roasted Vegetables, Middle Eastern, Vegetarian, Quinoa Bowl, Healthy Dinner