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Sheet pan cauliflower shawarma bowl with colorful veggies and spices.

Cauliflower Shawarma Bowl

This Cauliflower Shawarma Bowl is a weeknight dinner that’s easy to prepare, packed with flavor, and made on just one sheet pan, showcasing roasted cauliflower as the star of the dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

For the shawarma mix
  • 4 tablespoons extra virgin olive oil Use normal olive oil, not fancy.
  • 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
For the sheet pan
  • 1 large cauliflower, cut into florets (about 6 cups or 700 g) Choose the largest head available.
  • 1 can (15 oz / 400 g) chickpeas, drained and rinsed Canned is fine.
  • 3 medium red onions, sliced
For serving
  • 1 cup cooked quinoa (or rice, or any grain you love)
  • ¼ cup chopped parsley
  • 1 lemon wedges for squeezing
  • ½ cup Greek yogurt Whole milk yogurt works best.

Method
 

Make the shawarma mix
  1. In a small bowl, whisk together the olive oil, lemon juice, grated garlic, paprika, ground coriander, ground cumin, cinnamon, salt, black pepper, and red pepper flakes.
Prep and roast the vegetables
  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, add the cauliflower florets, rinsed chickpeas, and sliced red onions.
  3. Pour the shawarma mix over everything and toss until well-coated.
  4. Spread the mixture into a single layer and roast for 25–30 minutes, stirring halfway through.
Make the serving sauce
  1. In a small bowl, whisk together the Greek yogurt, a squeeze of lemon juice, and a pinch of salt.
  2. Add cold water, 1 tablespoon at a time, whisking until creamy and pourable.
Assemble the bowls
  1. Remove the roasted vegetables from the oven and add cooked quinoa and chopped parsley to the sheet pan.
  2. Squeeze lemon juice over the mixture and toss everything together.
  3. Serve by spooning the quinoa and vegetable mixture into bowls and topping with diced cucumber, tomato, and yogurt sauce.

Notes

For meal prep, store the roasted veg and quinoa together, and keep the cucumber, tomato, and sauce separate until ready to eat.