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