Description
This Cauliflower Shawarma Bowl is a vibrant, fiber-rich Mediterranean-inspired sheet pan dinner that combines roasted cauliflower, chickpeas, and red onions with warm shawarma spices. Topped with fresh cucumber, tomato, and a creamy lemony Greek yogurt sauce, it’s an easy, budget-friendly, and wholesome meal perfect for busy weeknights.
Ingredients
Scale
Vegetables and 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 (can substitute rice or couscous)
- 1 cucumber, diced
- 1 tomato, diced
- ¼ cup chopped parsley
- lemon wedges for serving
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 and red pepper flakes to taste
Sauce
- ½ cup Greek yogurt (or tahini or dairy-free yogurt)
- lemon juice to taste
- salt to taste
- cold water, add a tablespoon at a time to thin the sauce
Instructions
- Make the Shawarma Mix: In a small bowl, whisk together the olive oil, lemon juice, grated garlic, paprika, ground coriander, cumin, cinnamon, salt, black pepper, and red pepper flakes until fragrant. Set aside to let the flavors meld.
- Roast the Vegetables: Preheat the oven to 425°F (220°C). On a large sheet pan, spread the cauliflower florets, drained chickpeas, and sliced red onions in a single layer. Drizzle the shawarma mixture over everything and toss thoroughly to coat all pieces evenly. Roast in the oven for 25 to 30 minutes until the vegetables are golden, tender, and slightly charred around the edges.
- Make the Sauce: In a small bowl, whisk the Greek yogurt with lemon juice and salt. Gradually add cold water, one tablespoon at a time, until you achieve a creamy, pourable consistency. Set aside.
- Assemble the Bowls: Add the cooked quinoa, chopped parsley, and a squeeze of lemon juice directly to the warm sheet pan. Toss gently to combine and allow the quinoa to absorb the pan’s flavorful juices. Spoon the mixture into serving bowls, then top with diced cucumber and tomato. Drizzle generously with the prepared yogurt sauce and serve warm.
Notes
- Cut cauliflower into uniform-sized florets to ensure even roasting and avoid sogginess.
- Dry chickpeas thoroughly before roasting to help them crisp up nicely.
- Use a large sheet pan to spread veggies in a single layer to promote caramelization and prevent steaming.
- Adjust lemon juice to taste at the end to brighten the warm spices and balance the bowl.
- Substitute quinoa with rice, couscous, or any grain you have on hand for a budget-friendly option.
- The yogurt or tahini sauce can be thickened or thinned according to your preference for drizzle coverage.
- Serve straight from the sheet pan to minimize cleanup and maximize flavor retention.
- Make ahead by storing combined roasted vegetables and quinoa in an airtight container; reheat gently before adding fresh toppings and sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Cauliflower Shawarma Bowl, Sheet Pan Dinner, Mediterranean, Roasted Vegetables, Chickpeas, Quinoa, Healthy Dinner, Vegetarian Recipe, Easy Weeknight Meal
