Cauliflower Shawarma Bowl with Roasted Vegetables and Yogurt Sauce Recipe
This Cauliflower Shawarma Bowl is an easy and flavorful sheet pan dinner featuring spiced roasted cauliflower, chickpeas, and red onions served over quinoa with a creamy yogurt sauce. Packed with Middle Eastern-inspired spices like paprika, cumin, and cinnamon, this vibrant, wholesome bowl is perfect for a quick weeknight meal that’s healthy and satisfying.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetables and 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
- 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)
Base and Sauce
- 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
Instructions
- Make Shawarma Mix: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, salt, and black pepper until well combined to create the shawarma spice blend.
- 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 shawarma mix evenly over the vegetables and toss well to coat everything. Spread the mixture into a single layer and roast for 25 to 30 minutes until the veggies are golden and the edges are lightly charred.
- Make the Serving Sauce: While vegetables roast, whisk the Greek yogurt (or tahini), lemon juice, and salt in a small bowl. Slowly add cold water, one tablespoon at a time, stirring until the sauce achieves a creamy, pourable consistency. Set aside.
- Assemble the Bowls: Once the vegetables are roasted, add cooked quinoa, chopped parsley, and a squeeze of lemon directly to the sheet pan. Toss everything together so the quinoa absorbs the flavors. Spoon the mixture into serving bowls, top with diced cucumber and tomato, then drizzle generously with the prepared yogurt sauce. Serve with lemon wedges on the side and enjoy!
Notes
- You can substitute quinoa with any grain like rice or bulgur.
- For a vegan option, replace Greek yogurt with tahini or a plant-based yogurt.
- Add red pepper flakes if you prefer a bit of heat.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Use fresh lemon juice for best flavor in the shawarma mix and sauce.
Keywords: Cauliflower Shawarma Bowl, Sheet Pan Dinner, Roasted Cauliflower, Middle Eastern Recipe, Healthy Bowl, Vegetarian Dinner, Quinoa Bowl
