Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
