Sheet Pan Shawarma Roasted Root Veggie Bowl with Mediterranean Dressing
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
345 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Shawarma Roasted Root Veggie Bowl with Mediterranean Dressing
Description
The recipe uses golden beets, parsnips, cauliflower, red bell peppers, butternut squash, and chickpeas, all tossed with olive oil, shawarma spice blend, and complementary seasonings before roasting. Baking the vegetables covered initially locks in moisture, with a finishing uncovered roast to enhance browning and texture. The result is a mix of tender, slightly caramelized vegetables and chickpeas infused with warm spices and a subtle sweetness from balsamic vinegar and maple syrup.
A fresh Mediterranean dressing, featuring lemon juice, olive oil, oregano, garlic, and maple syrup, is whisked together to dress the bowl. The acidity and brightness of the dressing balance the richness and earthiness of the roasted vegetables. This dish can be served as a wholesome main or alongside other dishes.
Variations include using different root vegetables, substituting shawarma spices for other blends like Baharat, or using tahini-based dressings. The recipe also advises options to make it oil-free and suggests nut or seed toppings for added texture. Such adaptability allows for customization to personal dietary preferences or available ingredients.
Ingredients
For the roasted veggies and chickpeas:
- 3 teaspoons oil divided
- 1 cup golden beet cubed
- 1 cup parsnip or other vegetables such as turnip or carrots or sweet potato, cubed
- 1 cup cauliflower chopped
- 1 red bell pepper chopped into 1/2-3/4 inch
- 1 cup butternut squash cubed
- 15 ounce chickpeas can or 1 1/2 cups cooked
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3-4 teaspoons shawarma spice blend
- 1 teaspoon balsamic vinegar
- 1 teaspoon maple syrup
- 2 cloves garlic minced
For the Mediterranean dressing:
- 2 tablespoons lemon juice
- 1.5 tablespoons extra virgin olive oil
- 1/4 teaspoons salt
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon maple syrup
garnish:
Instructions
- Peel and cube the vegetables and keep aside. Take a large baking dish or sheet pan 11 by 15 inches or larger, and either line it with parchment or brush 1-2 teaspoon oil on the pan.
- Add all the vegetables and chickpeas. Then sprinkle in the spices and mix well.
- Then drizzle the remaining oil, balsamic, maple syrup, and add in the garlic and toss well to coat. Alternately, add the oil, balsamic, and maple first and then add in the spices and herbs and garlic.
- Put the pan in a preheated 400 degrees Fahrenheit( 205 degrees Celsius ) oven to bake.
- Cover the pan with parchment for the first 15 minutes of baking. Then remove the parchment and continue to bake for another 20 to 30 minutes, or until the vegetables are cooked to preference. Stir once in between.
- Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.
- Once the vegetables are done cooking, remove the pan from the oven. Then serve as a bowl topped with the dressing. Add fresh herbs as garnish. Add some crunch with pumpkin seeds or sunflower seeds. Serve as a bowl or over greens or fill these veggies into a warmed up pita pocket, and then add the dressing.
Notes
- For an oil-free version, substitute tahini in the dressing and use aquafaba or broth for roasting the vegetables.
- You can vary the vegetables by including fennel, zucchini, sweet potato, or celeriac according to preference.
- Switch out the shawarma spice blend for Baharat or ras el hanout to change the flavor profile.
- Add toasted sunflower seeds or cashews on top for extra texture and nutrition.
- Increase dressing quantity to use more generously over spring greens if adding as a salad component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 486mg | 20% |
| Potassium | 892mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 14g | 28% |
| Vitamin A | 4766IU | 95% |
| Vitamin C | 70mg | 78% |
| Calcium | 173mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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