Name: Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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 (plus 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 (for serving); ½ cup Greek yogurt

Description

A simple and quick weeknight dinner featuring roasted cauliflower, chickpeas, and onions, all seasoned with delicious shawarma spices.

Ingredients

Scale

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 (plus 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 (for serving)
½ cup Greek yogurt

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Instructions

Make shawarma mix: In a small bowl, whisk together olive oil, lemon juice, garlic, coriander, paprika, cumin, cinnamon, salt, and pepper.
Roast the vegetables: Heat the oven to 425°F (220°C). On a large sheet pan, add cauliflower, chickpeas, and red onions. Drizzle the shawarma mix over the veggies, toss well to coat, and spread in a single layer. Roast for 25 to 30 minutes until golden and lightly charred.
Make the serving sauce: Whisk Greek yogurt (or tahini), lemon juice, and salt in a small bowl. Add cold water, a tablespoon at a time, until creamy and pourable. Set aside.
Assemble the bowls: Add cooked quinoa, parsley, and a squeeze of lemon directly to the sheet pan. Toss with the roasted vegetables. Spoon into bowls, top with diced cucumber and tomato, and drizzle generously with the sauce. Enjoy!

Notes

For best results, use a firm head of cauliflower and keep the veggies in a single layer to ensure proper browning.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 11g
Protein: 17g
Cholesterol: 5mg