Cauliflower Shawarma Bowl with Roasted Vegetables and Yogurt Sauce Recipe
A vibrant and flavorful Cauliflower Shawarma Bowl featuring roasted cauliflower, chickpeas, and red onions seasoned with aromatic Middle Eastern spices, served on a bed of quinoa and topped with fresh cucumber, tomato, parsley, and creamy yogurt sauce. This easy sheet pan dinner is perfect for a healthy, comforting meal that comes together quickly in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Legumes
- 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
Shawarma Spice Mix & Dressing
- 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
Grain & Sauce
- 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
Instructions
- Make shawarma mix: In a small bowl, whisk together the olive oil, lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, and black pepper until well combined to create a fragrant and flavorful spice mix.
- Roast the vegetables: Preheat the oven to 425°F (220°C). On a large sheet pan, combine the cauliflower florets, rinsed chickpeas, and sliced red onions. Drizzle the prepared shawarma mix evenly over the vegetables and toss well to coat them thoroughly. Spread everything out in a single layer and roast in the oven for 25 to 30 minutes, or until the vegetables are golden and lightly charred on the edges, stirring halfway through for even roasting.
- Make the serving sauce: In a small bowl, whisk together Greek yogurt, additional lemon juice, and salt. Gradually add cold water a tablespoon at a time, whisking until the sauce reaches a creamy and pourable consistency. Set the sauce aside for serving.
- Assemble the bowls: Add cooked quinoa, chopped parsley, and a squeeze of fresh lemon juice directly onto the sheet pan with the roasted vegetables. Toss gently to combine and let the quinoa absorb the flavors from the pan. Spoon the mixture into individual bowls and top with diced cucumber and tomato. Drizzle generously with the prepared yogurt sauce and serve alongside lemon wedges for an extra zing.
Notes
- You can substitute quinoa with rice, couscous, or any grain of your preference.
- For a vegan option, replace Greek yogurt with tahini or a plant-based yogurt alternative.
- Add a pinch of red pepper flakes for extra heat according to taste.
- Leftover bowls can be refrigerated in an airtight container for up to 3 days.
- Ensure veggies are spread in a single layer to achieve even roasting and caramelization.
Keywords: Cauliflower Shawarma Bowl, Sheet Pan Dinner, Roasted Cauliflower, Middle Eastern spices, Healthy Dinner, Vegetarian Bowl, Quinoa Bowl, Easy Roast Dinner
