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Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner)

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A flavorful and healthy sheet pan dinner featuring roasted cauliflower, chickpeas, and vibrant spices, served over quinoa with fresh toppings and a creamy yogurt sauce.

Ingredients

Vegetables

  • 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)

Sauce & Seasonings

  • 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
  • 0.5 teaspoon cinnamon
  • 1 teaspoon salt (plus black pepper and red pepper flakes to taste)

Grains & Toppings

  • 1 cup cooked quinoa (sub rice or any grain of your choice)
  • 0.25 cup chopped parsley (plus lemon wedges)
  • 0.5 cup Greek yogurt
  • 1 cucumber diced cucumber
  • 1 tomato diced tomato

Instructions 

  • Mix olive oil, lemon juice, garlic, spices, salt, and pepper to make shawarma marinade.
  • Toss cauliflower, chickpeas, and onions with marinade; spread on a sheet pan and roast at 220°C (425°F) for 25-30 minutes.
  • Mix Greek yogurt with lemon juice and salt to make sauce; thin with water until creamy.
  • Combine cooked quinoa, parsley, and a squeeze of lemon; toss with roasted vegetables.
  • Assemble bowls with quinoa mixture, roasted vegetables, diced cucumber and tomato, then drizzle with yogurt sauce.

Notes

Feel free to customize with your favorite toppings or grains for variety.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Middle Eastern
Keyword: vegetarian