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roasted cauliflower & sweet potato veggie shawarma bowls


Description

Sheet pan veggie shawarma bowls with roasted cauliflower & sweet potato – this EASY and HEALTHY veggie shawarma recipe is the ultimate sheet-pan veg shawarma dinner! 


Scale

Ingredients

for the bowls: 

  • 1 14-oz can chickpeas, drained & rinsed
  • 1 small head cauliflower, chopped into bite-sized florets
  • 1 sweet potato, diced into 1/2-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 lemon, juiced
  • for serving: quinoa, shredded cabbage or lettuce, thinly sliced cucubmer, thinly sliced red onions, feta, tahini sauce (below), etc.  

for the shawarma seasoning:

  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 2 tablespoonhoney or pure maple syrup
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon dried oregano
  • ¾ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper 
  • water, as needed

for the tahini sauce: 

  • 1/3 cup tahini
  • 1/2 lemon, juiced
  • 1/4 teaspoon kosher salt
  • water, as needed

Instructions

  1. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy clean up. Set aside. Spread the drained & rinsed chickpeas over a couple of paper towels and pat dry. Seems annoying, I know, but water is the enemy when it comes to crispy roasted chickpeas…patting them dry is key. Set aside. 
  2. Prep the shawarma seasoning: Add all listed ingredients to a large bowl. Stir to combine. Depending on how juicy your lemon is, you may want to add in a splash of water to loosen the seasoning up enough to coat all the veggies & chickpeas. Set aside, or store in an airtight container in the fridge for up to 1 week. 
  3. Shawarma-ify the veggies & chickpeas: To the large bowl with the shawarma seasoning, add the chickpeas, cauliflower florets & diced sweet potato. Season with the salt and ground black pepper. Toss to coat the veggies & chickpeas with the shawarma sauce, ensuring everything is coated evenly. Transfer the shawarma veggies & chickpeas to the prepared baking sheets, arranging everything with enough room around it to roast up nicely. 
  4. Roast the shawarma chickpeas & veggies for 20-25 minutes, shaking the pan halfway through, until the cauliflower & sweet potato are tender with crispy, browned edges. Remove from the oven & squeeze the lemon juice over top. Set aside. 
  5. Make the tahini sauce: Meanwhile, as the veggies & chickpeas roast, make the tahini sauce. Combine all listed ingredients in a medium bowl, whisking to combine. Add a splash of water to loosen the tahini sauce to your desired consistency. Set aside, or store in an airtight container in the refrigerator for up to 1 week. 
  6. Serve! Pile the crispy shawarma veggies & chickpeas over top quinoa, shredded cabbage or lettuce, & top with thinly sliced cucumber & red onion, crumbled feta cheese, chopped cilantro, & tahini sauce as desired. Enjoy! 

Notes

  • Shawarma: The shawarma seasoning used here is based on my popular shawarma marinade recipe. If you love the spice blend, definitely check out the marinade…& maybe make yourself a chicken shawarma hummus bowl…you can thank me later! ?
  • Adaptations:
    • Make it vegan: Simply swap the honey in the shawarma seasoning with pure maple syrup & omit any cheese in your final dish. 
    • Make it dairy-free: Omit any cheese in your final dish. 
  • Meal prep: Shawarma bowls are super meal prep friendly. Depending on how much time you have, here are 2 plans of attack:
    • 10-minute meal prep: Chop the cauliflower & sweet potato. Prep the shawarma seasoning according to Step 2 of Recipe Directions. Store everything separately in airtight containers in the refrigerator for up to 1 week. At dinner time, all you have to do is preheat the oven, toss & roast the shawarma veggies & prep the tahini sauce. 
    • 15-minute meal prep: Do 10-minute meal prep & add the tahini sauce to your list. Store everything separately in airtight containers in the refrigerator for up to 1 week. Dinner will be mostly inactive since all you have to do is toss & roast the shawarma veggies & chickpeas! EASY!
  • Category: mains, salad
  • Method: oven
  • Cuisine: Middle Eastern, Lebanese

Keywords: veggie shawarma, veggie shawarma recipe, chickpea shawarma, veg shawarma