This Cauliflower Shawarma Bowl comes together in about 30 minutes and utilizes a sheet pan for a quick and easy weeknight meal that your whole family will love!
Ingredients Breakdown
Here’s What You’ll Need:
- 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 with rice or any grain of your choice)
- 1 cucumber, diced (add tomato if you like!)
- ¼ cup chopped parsley (for garnish) + lemon wedges for squeezing
- ½ cup Greek yogurt (or tahini)
Let’s Get Cooking!
Here’s How It’s Done:
Make the Shawarma Mix: In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 3 cloves of grated garlic, 2 teaspoons of ground coriander, 3 teaspoons of paprika, 1 teaspoon of ground cumin, ½ teaspoon of cinnamon, and 1 teaspoon of salt along with a couple pinches of black pepper. You want it to be fragrant and bright smell that goodness!
Roast the Vegetables: Preheat your oven to 425°F (220°C), we want it nice and hot! On a large baking sheet, toss together 1 large cauliflower florets, 1 can of chickpeas, and 3 sliced red onions. Drizzle with the shawarma mix and toss everything well to coat. Make sure it’s all evenly spread out in a single layer because nobody wants soggy veggies! Roast for 25 to 30 minutes, until they’re golden and lightly charred around the edges. The smells wafting from your oven will be heavenly!
Make the Creamy Sauce: In a small bowl, mix ½ cup of Greek yogurt (or tahini, if you prefer), a splash of lemon juice, and a bit of salt. Add cold water, a tablespoon at a time, until it becomes creamy and pourable. You want it to be smooth and delicious; so give it a taste and adjust as needed!
Assemble the Bowls: When your veggies are done roasting, in the same baking sheet, add 1 cup of cooked quinoa, ¼ cup of chopped parsley, and a generous squeeze of lemon juice. Toss it all together, let’s get those flavors mingling!
Serve Up the Goodness: Spoon everything into bowls and top with diced cucumber, maybe a few tomatoes, and drench it all in that dreamy sauce. Enjoy every last bite!
If you loved this Cauliflower Shawarma Bowl, be sure to check out my Loaded Potato Taco Bowl or my Turkish Meatballs!
What Makes This Recipe Special
Quick & Easy
This dish comes together in under 30 minutes. Perfect for those busy weeknights when you just want something delicious yet effortless, right?
One-Pan Wonder
Minimal cleanup required, as everything cooks on one sheet pan! That means more time spent with your family and less time scrubbing pots and pans. Can I get an amen?
Budget-Friendly
Uses affordable, everyday ingredients that are simple to find. Plus, you can adjust according to what’s in season or what you have in the cupboard. Win-win!
Comfort Food
Loaded with tons of flavor and seriously satisfying. You get crunchy, roasted veggies with all those warm spices, you might find yourself making it a regular in your weekly meal rotation!
Customizable
Not feeling cauliflower or chickpeas this week? No problem! Switch in your favorite veggies, or even leftover proteins like grilled chicken or tofu. So many options, so little time!
Serving and Storage Tips
What to Serve With This
Honestly, this Cauliflower Shawarma Bowl is perfect as a standalone meal! But if you want to round it out, consider serving it with some warm pita bread or a fresh side salad for a complete feel.
Storing Leftovers
This dish keeps well in the fridge for up to 4 days in an airtight container.
Reheating Instructions
To reheat, pop it in the microwave for a couple of minutes or heat in a pan over medium heat until everything is warmed through. Just add a splash of water if it seems a bit dry when reheating.
Freezer Friendly
Yes! You can freeze this dish for up to 3 months. To reheat, let it thaw overnight in the fridge and then warm it in the oven for that freshly roasted taste.
And there you have it! Your very own Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner) ready to tantalize your taste buds and nourish your family. Get those sheet pans ready, and let’s make something fabulous!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Cauliflower Shawarma Bowl
Ingredients
Method
- In a small bowl, whisk together olive oil, lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, and salt with black pepper.
- Preheat your oven to 425°F (220°C). On a large baking sheet, toss together cauliflower florets, chickpeas, and sliced red onions.
- Drizzle with the shawarma mix and toss everything well to coat. Spread evenly in a single layer.
- Roast for 25 to 30 minutes, until golden and lightly charred around the edges.
- In a small bowl, mix Greek yogurt (or tahini), a splash of lemon juice, and a bit of salt. Add cold water, one tablespoon at a time, until creamy and pourable.
- Once the veggies are done roasting, add cooked quinoa, chopped parsley, and lemon juice to the baking sheet. Toss together to combine.
- Spoon everything into bowls and top with diced cucumber and drench in the creamy sauce.