Dinner

Cauliflower Shawarma Bowl with Roasted Vegetables and Yogurt Sauce Recipe

Name: Cauliflower Shawarma Bowl with Roasted Vegetables and Yogurt Sauce Recipe
Prep time: 10 min
Cook time: PT-491713H11M11S
Total time: PT-491713H11M11S
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 (optional); 1 cup cooked quinoa (or substitute with rice or any grain); ½ cup Greek yogurt (or tahini for dairy-free option); Additional lemon juice and salt for yogurt sauce; Cold water, as needed to thin sauce

Byluca Carter February 3, 2026February 3, 2026

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Introduction

This Cauliflower Shawarma Bowl is a vibrant and healthy sheet pan dinner perfect for busy weeknights. Roasted cauliflower and chickpeas are tossed in a flavorful shawarma spice mix and served with quinoa, fresh vegetables, and a creamy yogurt sauce. It’s easy to prepare and full of Middle Eastern-inspired flavors.

A close-up view of a white bowl filled with a colorful salad. The bottom layer contains cooked quinoa mixed with chickpeas and small chopped pieces of grilled cauliflower that are golden brown with charred edges. Scattered throughout are slices of cooked red onion, adding a purple shade, and bits of green herbs for freshness. There are also small diced cucumbers adding a light green color, and chunks of light orange roasted vegetables. A creamy white sauce is drizzled on top, with a spoon partially dipped inside the salad. The bowl sits 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

Lemon wedges
½ cup Greek yogurt

Instructions

Step 1: Make the shawarma 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, chickpeas, and sliced red onions. Drizzle the shawarma mix over the vegetables and toss well to coat evenly.
Step 3: Spread the vegetables in a single layer on the sheet pan. Roast for 25 to 30 minutes until golden and lightly 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, one tablespoon at a time, until the sauce is creamy and pourable. Set aside.

Step 5: When roasting is complete, add cooked quinoa, chopped parsley, and a squeeze of lemon directly to the sheet pan. Toss everything together so the quinoa absorbs the pan flavors.
Step 6: Divide the mixture into bowls. Top with diced cucumber and tomato, drizzle generously with the yogurt sauce, and garnish with lemon wedges. Serve warm and enjoy.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.

Swap quinoa for rice, bulgur, or couscous depending on your preference.
Add a drizzle of tahini to the sauce for a nutty twist instead of Greek yogurt.
Include other vegetables like bell peppers or zucchini for extra color and nutrition.

Storage

Store leftover cauliflower shawarma and quinoa in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm. Keep the yogurt sauce separate and add just before serving to maintain its creamy texture.

How to Serve

A white bowl filled with a colorful mix of roasted golden-brown cauliflower florets as the top layer, scattered with light brown chickpeas and small fluffy quinoa grains mixed throughout. There are pieces of soft pink onions and bright green cucumber cubes beneath the cauliflower, with chopped fresh green herbs sprinkled on top. A creamy white sauce is drizzled over the center, slightly creamy and smooth with visible black pepper specks. A spoon is placed inside the bowl resting on the vegetables. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the Greek yogurt sauce with a tahini-based sauce or a plant-based yogurt to keep it vegan and delicious.

Is it possible to prepare the shawarma mix in advance?

Absolutely. You can mix the shawarma spices with olive oil and lemon juice ahead of time and store it in the fridge for up to 2 days for quicker meal prep.