Meals

Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner)

Name: Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
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 (sub rice or any grain of your choice); 1 cucumber (+ tomato (diced); ¼ cup chopped parsley (+ lemon wedges); ½ cup Greek yogurt

4 servings

servings

10 minutes

active time

35 minutes

total time

Start Cooking

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 (sub rice or any grain of your choice)

1 cucumber (+ tomato (diced)

¼ cup chopped parsley (+ lemon wedges)

½ cup Greek yogurt

Directions

Make shawarma mix: In a small bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 3 cloves garlic (grated), 2 teaspoons ground coriander, 3 teaspoons paprika, 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and black pepper.

Roast the vegetables: Heat the oven to 425°F (220°C). Add 1 large cauliflower cut into florets, 1 can chickpeas (rinsed), and 3 medium red onions (sliced) to a large sheet pan. Drizzle the shawarma mix over the veggies and toss well to coat.

Spread everything out in a single layer and roast for 25 to 30 minutes or until golden and lightly charred on the edges.

Make the serving sauce: Whisk ½ cup Greek yogurt or tahini, lemon juice, and salt in a small bowl. Add cold water, a tablespoon at a time, until the sauce becomes creamy and pourable. Set aside.

Assemble the bowls: Add 1 cup cooked quinoa, ¼ cup chopped parsley, and a squeeze of lemon directly to the sheet pan. Toss with the roasted vegetables so the quinoa picks up all the pan flavors.

Spoon into bowls and top with diced cucumber and tomato. Drizzle generously with the sauce and enjoy.

Nutrition

Serving Size

1 of 4

Calories

365 kcal

Total Fat

15 g

Saturated Fat

2 g

Unsaturated Fat

11 g

Trans Fat

Cholesterol

2 mg

Sodium

371 mg

Total Carbohydrate

48 g

Dietary Fiber

12 g

Total Sugars

13 g

Protein