Cauliflower Shawarma Bowl (Easy Sheet Pan Dinner)

This Cauliflower Shawarma Bowl gives you a high-fiber, Mediterranean-style dinner that’s easy, budget-friendly, and packed with warm, comforting flavor for busy weeknights.

For more easy dinners, check out our easy black bean soup, lentil and orzo, Mediterranean lentils and rice, Greek chickpea soup.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Cauliflower florets: They roast beautifully and stay tender. Substitute broccoli or a mix of both for a heart healthy meal.
• Chickpeas: Add plant based protein and texture. You can substitute them with firm tofu pulled into chunks for a similar hearty bite, or use chicken breasts or thighs cut into bite-sized pieces if you want a hybrid protein option. White beans or lentils also work well.
• Red onions: Their sweetness balances the spices. Use yellow onions or shallots if that’s what you have.
• Paprika: Sweet or smoked both work.
• Ground coriander: Adds citrusy warmth. Use cumin or a Middle Eastern blend like baharat in its place.
• Ground cumin: Essential for depth. Swap with curry powder for a different warm profile.
• Cinnamon: Adds subtle sweetness. Nutmeg or allspice also work well.
• Garlic: Fresh is best, but garlic powder works in a pinch.
• Extra Virgin Olive oil: Keeps the veggies tender. Avocado oil is a good alternative but doesn’t add as much flavor.
• Lemon juice: Brightens everything. Try lime juice or a splash of vinegar.
• Greek yogurt: Substitute low-fat Greek yogurt or Skyr for extra protein. Use tahini or dairy-free yogurt for a gluten free vegetarian dinner.
• Quinoa: Keeps the bowl light and fiber-rich. We recommend using pre-cooked or pre-steamed quinoa to save time — that’s what we use at home, and it turns out perfectly every time. Of course, you can cook your own quinoa if you prefer.
• Cucumber and tomato: Add freshness. Use bell peppers or shredded lettuce instead.
• Parsley: Swap with cilantro, mint, or a mix of fresh herbs.

In a small bowl, whisk together the olive oil, lemon juice, grated garlic, and all the spices. The mix should smell warm and fragrant. Set it aside while you prepare the vegetables.

Step 2: Roast the Cauliflower, Chickpeas, and Onions

Heat your oven to 425°F (220°C). Spread the cauliflower florets, drained and rinsed chickpeas, and sliced red onions on a large sheet pan. Pour the shawarma mix over everything and toss well so each piece is coated.

Arrange the vegetables in a single layer and roast for 25 to 30 minutes until golden, tender, and lightly charred on the edges.

Whisk Greek yogurt or tahini (or both) with lemon juice and a pinch of salt. Add cold water a little at a time until the sauce becomes creamy and easy to drizzle. This simple sauce keeps the meal light enough for those looking for a healthy weeknight meal.

Step 4: Build the Bowls

Add the cooked quinoa, chopped parsley, and a squeeze of lemon to the warm sheet pan, then toss everything together right in the sheet pan so the grains absorb the flavorful juices. Spoon the mixture into bowls, top with diced cucumber and tomato, and finish with a generous drizzle of sauce. Enjoy while warm.

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If you tried this Cauliflower Shawarma Bowl or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!