Dinner

Cauliflower Shawarma Bowl with Roasted Vegetables and Yogurt Sauce Recipe

Name: Cauliflower Shawarma Bowl with Roasted Vegetables and Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
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; 1 cucumber, diced; 1 tomato, diced; ¼ cup chopped parsley; Lemon wedges, for serving; 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; 1 cup cooked quinoa (substitute rice or any grain of choice); ½ cup Greek yogurt; Additional lemon juice and salt, for the sauce; Cold water, to thin the sauce

BySana Jeannette March 9, 2026March 9, 2026

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Introduction

This Cauliflower Shawarma Bowl is a vibrant and easy sheet pan dinner packed with Middle Eastern flavors. Roasted cauliflower, chickpeas, and red onions are seasoned with a fragrant shawarma spice mix and served over quinoa for a nutritious and satisfying meal.

A close-up view of a white bowl filled with a colorful roasted cauliflower and chickpea salad. The base layer is made of golden brown roasted cauliflower florets, round chickpeas, and small grains mixed with bits of purple red onion and fresh green herbs. On top, there is a fresh cucumber and tomato salsa with diced light green cucumber and orange-pink tomato pieces. A wooden spoon is scooping some of the salad, coated with a creamy white sauce that has specks of black pepper. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

½ cup Greek yogurt
Optional: lemon wedges for serving

Instructions

Step 1: Make the shawarma spice mix by whisking together 4 tablespoons olive oil, 2 tablespoons lemon juice, grated garlic, ground coriander, paprika, cumin, cinnamon, salt, and black pepper in a small bowl.

Step 2: Preheat the oven to 425°F (220°C). On a large sheet pan, combine cauliflower florets, rinsed chickpeas, and sliced red onions. Drizzle the shawarma mix over the veggies and toss well to coat evenly.
Step 3: Spread the coated vegetables in a single layer on the sheet pan. Roast for 25 to 30 minutes until golden and slightly charred on the edges.
Step 4: While the vegetables roast, prepare the sauce by whisking Greek yogurt with lemon juice and salt. Add cold water a tablespoon at a time until the sauce reaches a creamy, pourable consistency. Set aside.

Step 5: When the vegetables are done, add the cooked quinoa, chopped parsley, and a squeeze of lemon directly to the sheet pan. Toss everything to combine and absorb the pan flavors.
Step 6: Serve the shawarma vegetable and quinoa mixture in bowls. Top with diced cucumber and tomato, drizzle generously with the yogurt sauce, and garnish with lemon wedges if desired.

Tips & Variations

For a vegan option, substitute Greek yogurt with tahini or a plant-based yogurt alternative.

Add a pinch of red pepper flakes to the shawarma mix for extra heat.
Try swapping quinoa for couscous or bulgur for a different grain texture.
Roast the veggies on parchment paper for easier cleanup.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. The yogurt sauce is best added fresh, but it can be stored separately in the fridge for up to 2 days.