Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner) Recipe

Introduction

This Cauliflower Shawarma Bowl is a vibrant, easy sheet pan dinner packed with flavorful roasted vegetables and warm spices. It’s a wholesome, plant-based meal that comes together quickly, perfect for busy weeknights or casual gatherings.

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
• Black pepper and red pepper flakes to taste
• 1 cup cooked quinoa (substitute rice or any grain of your choice)
• 1 cucumber, diced
• 1 tomato, diced
• ¼ cup chopped parsley
• Lemon wedges
• ½ cup Greek yogurt

Instructions

1. Step 1: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, and black pepper to create the shawarma mix.
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 to coat evenly. Spread them out in a single layer.
3. Step 3: Roast the vegetables for 25 to 30 minutes, until they are golden and slightly charred at the edges.
4. Step 4: While the vegetables roast, prepare the sauce by whisking together Greek yogurt, lemon juice, and a pinch of salt in a small bowl. Add cold water, one tablespoon at a time, until the sauce reaches a creamy, pourable consistency. Set aside.
5. Step 5: Once the vegetables are 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’s flavors.
6. Step 6: Spoon the mixture into bowls, top with diced cucumber and tomato, then drizzle generously with the yogurt sauce. Serve with lemon wedges for extra brightness.

Tips & Variations

• Substitute quinoa with rice, couscous, or bulgur for a different texture.
• Add tahini to the yogurt sauce for a richer, nuttier flavor.
• Include a handful of toasted pine nuts or slivered almonds for added crunch.
• Adjust spices to your preference, adding more chili flakes for heat or smoked paprika for depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm. Keep the yogurt sauce separate and add fresh before serving to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply replace the Greek yogurt with a plant-based yogurt or tahini sauce to keep the dish vegan.

Is it necessary to roast chickpeas and onions with the cauliflower?

Roasting the chickpeas and onions with the cauliflower allows them to absorb the shawarma spices and develop a lovely, caramelized flavor. It’s recommended for best taste and texture.

Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner) Recipe

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★★★★★

4.8 from 124 reviews

This Cauliflower Shawarma Bowl is a vibrant and healthy sheet pan dinner featuring roasted cauliflower, chickpeas, and red onions tossed in a fragrant shawarma spice blend. Served over fluffy quinoa and topped with fresh cucumber, tomato, parsley, and a creamy lemon-yogurt sauce, it’s a flavorful, easy-to-make meal perfect for a weeknight dinner or meal prep.

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

Ingredients

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Vegetables and Grains

• 1 large cauliflower, cut into florets (about 6 cups or 700 g)
• 3 medium red onions, sliced
• 1 cucumber, diced
• 1 tomato, diced
• 1 cup cooked quinoa (or substitute with rice or any grain of your choice)
• ¼ cup chopped parsley
• Lemon wedges, for serving

Protein

• 1 can chickpeas (15 oz or 400 g), drained and rinsed

Shawarma Spice Mix

• 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

Sauce

• ½ cup Greek yogurt
• Lemon juice (about 1 tablespoon)
• Salt, to taste
• Cold water, as needed for thinning sauce

Instructions

1. Make shawarma mix: In a small bowl, whisk together the olive oil, lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, and black pepper until well combined to create the flavorful shawarma spice blend.
2. Roast the vegetables: Preheat the oven to 425°F (220°C). On a large sheet pan, combine the cauliflower florets, drained and rinsed chickpeas, and sliced red onions. Drizzle the shawarma spice mix over the vegetables and toss thoroughly to coat everything evenly. Spread the mixture out in a single layer and roast for 25 to 30 minutes, or until the vegetables are golden and slightly charred on the edges.
3. Make the serving sauce: In a small bowl, whisk together the Greek yogurt, fresh lemon juice, and salt. Gradually add cold water, one tablespoon at a time, stirring until the sauce reaches a creamy and pourable consistency. Set aside.
4. Assemble the bowls: Add the cooked quinoa, chopped parsley, and a squeeze of lemon juice directly to the sheet pan with the roasted vegetables. Toss everything together so the quinoa absorbs the pan flavors. Divide the mixture into serving bowls, then top each with diced cucumber and tomato. Drizzle generously with the prepared yogurt sauce and serve with lemon wedges on the side.

Notes

• For a vegan version, substitute Greek yogurt with tahini in the sauce.
• You can replace quinoa with rice or any other grain you prefer.
• Adjust the level of red pepper flakes to control the heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To add extra protein, consider topping with toasted pine nuts or pumpkin seeds.

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