Use the most delicious homemade blend of spices to season bell peppers, red onion, cauliflower and chickpeas for one-pan veggie shawarma! It's a sheet pan dinner with veggies, plant-based protein and all of the warming shawarma flavor!

Veggie shawarma topped with vegan tzatziki and hummus over a bid of rice on a white plate with a white background.

This dish is basically a marriage of two of the most popular recipes on my site: vegan Greek sheet pan dinner and cauliflower chickpea shawarma bowls! I love Mediterranean food, and since my whole family is a fan as well, this vegetable shawarma is an easy choice when I'm brainstorming dinner options.

Everything gets combined on one pan and while it's in the oven, you can prepare rice, quinoa (or this delicious quinoa rice combo!) or your favorite sauce for drizzling. In no time at all you have a filling and flavorful dish on the table...with leftovers that reheat deliciously!

What is Shawarma?

Traditional shawarma is a Middle Eastern dish that typically consists of meat such as lamb, chicken or beef shaved off a slow rotating rotisserie into thin slices. It is typically spiced with cumin, turmeric, paprika, cardamom and cinnamon, among others, and served in a pita or wrap with a sauce such as tzatziki, tahini, hummus or garlic yogurt (or a creamy roasted garlic dip).

This plant-based version simply substitutes the meat with a combination of delicious veggies such as cauliflower, bell peppers and onions along with chickpeas to provide an irresistible flavor and texture that absorbs the spices perfectly. I can't imagine shawarma any other way!

Ingredients

There are several factors I consider when making weeknight meals, and this dish checks every one of them. It's made with inexpensive ingredients that are easy to store and it comes together quickly, meaning you can have dinner on the table before your crew gets hangry!

Homemade shawarma spice mix - This is a blend of all of my favorite spices! It's a warm and savory mix that makes my favorite recipes so, so delicious. More on this below!
Cauliflower - I use a small head of cauliflower, remove the stem and leaves and cut it into small florets. Try to keep them all roughly the same size so they cook evenly!
Red bell pepper - I prefer red bell peppers over yellow, orange or green. They're a bit sweeter, and red peppers contain 11 times more beta carotene and four times more vitamin C than green bell peppers. Vitamin C helps heal cuts and wounds and keep teeth and gums healthy, and beta carotene benefits your immune system, vision, skin health and bone health.
Red onion - This is my favorite way to add color and flavor to a dish. Slice your red onion super thin so that the red onions get crispy and slightly caramelize while roasting. It gives amazing flavor that gets perfectly distributed throughout the dish!
Garbanzo beans (chickpeas) - Use one can, drained and rinsed well. I seriously stock up on chickpeas because we use them so often. As a vegan, they're a wonderful source of plant-based protein and they make any meal more filling and nutrient-dense!
Maple syrup - This recipe only calls for a splash of pure maple syrup. Even though it's a small amount, I think it balances the homemade shawarma spice mix really well! It also helps take this meal into kid-friendly territory.

A fork lifting a bite of veggie shawarma.

Homemade Shawarma Spice Mix

A homemade shawarma spice mix is the best way to make this dish sing! This isn't a hot and spicy blend; I would describe it as warm, savory, slightly sweet and very comforting. I'd suggest making this blend with my measurements, then tasting and adjusting it so it's just right for you and everyone enjoying this dish!

Homemade shawarma spice mix in a bowl after being whisked together.

Salt
Cumin
Paprika
Maple sugar (or coconut sugar)
Garlic powder
Turmeric
Ground cinnamon
Ground black pepper

How to Make Veggie Shawarma

Follow these simple, easy-to-follow instructions and prepare for a delicious plant-based Middle Eastern meal!

Chickpeas, red peppers, red onions and cauliflower spread across a sheet pan.

Chickpeas, red peppers, red onions and cauliflower spread across a sheet pan with a hand pouring olive oil overtop.

Preheat oven to 425˚F.
Prepare the shawarma spice mix. Whisk together the spices and set aside.
Prepare the quinoa/rice. Cook the quinoa or rice. You can also purchase frozen quinoa or frozen rice and microwave just before serving.
Prepare the veggies. Place cauliflower florets, sliced bell pepper, sliced red onion and dried chickpeas on a half sheet baking sheet. Drizzle with olive oil and maple syrup and sprinkle the spice mixture overtop. Toss well using two spoons to fully and evenly coat all the sheet pan ingredients. Spread everything into one even layer and avoid overlapping where possible.
Put it in the oven. Place the sheet pan on a middle rack of the preheated oven and cook for 20 minutes. Remove the sheet pan from the oven and use tongs to toss everything well to ensure even cooking on all sides. Cook another 20 minutes. Remove from oven.
Serve the shawarma hot overtop the cooked quinoa or rice. Serve with hummus, tzatziki sauce, tahini sauce, fresh parsley and/or vegan feta cheese. You can also serve with tomatoes, cucumbers and/or red onion.

Veggie shawarma roasted on a sheet pan next to small bowls of hummus, tzatziki, tahini, fresh parsley and cooked white rice.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to five days. Any sauces should be stored in separate containers.

I would not recommend freezing this dish because much of the freshness and texture will be lost once it is thawed out.

All About Garbanzo Beans (Chickpeas)

One of my favorite ways to create a balanced vegan meal is to use chickpeas for plant-based protein. They can be prepared in SO many different ways, and honestly, every single one is delicious! I love to make actually crispy BBQ roasted chickpeas for a crunchy snack, and we make so much quick and easy creamy hummus that my daughter has the recipe memorized and makes it on her own now.

Chickpeas are considered a legume, which means they contain plant-based protein, fiber and complex carbs. They are also an excellent source of folic acid, are low in fat, and contain no cholesterol. Chickpeas will digest slowly (keeping you full longer) and are satisfying without making you feel stuffed. See why I'm such a fan?!

The Pantry Staple That Does It All: Over 30 Chickpea Recipes

Veggie shawarma over a bed of white rice on a white plate next to fresh parsley.

A closeup shot of veggie shawarma topped with tzatziki and a dollop of hummus sprinkled with fresh parsley.

Serving Suggestions for Veggie Shawarma

Cooked quinoa, which I make in the Instant Pot, although I also have stovetop instructions! If you'd prefer rice, try coconut rice, cooked white Basmati or brown rice, or go all out with my Lebanese rice!
I love sauces! Top these bowls off with a drizzle of vegan tzatziki sauce, Mediterranean hummus, or creamy vegan tahini sauce. My kids are BIG fans of the hummus option!
Garnishes make this dish feel a little more elevated. Try minced fresh Italian flat leaf parsley, vegan feta (I love VioLife brand!), cucumber diced small, or a couple extra slices of red onion.

The Ultimate Vegan Sauces Roundup!

Veggie shawarma topped with tzatziki and hummus over a bed of white rice on a white plate with a black and silver fork with a white background.

This one-pan veggie shawarma is vegan (no dairy, meat, or eggs!), gluten-free, soy-free and nut-free. It's a super nutritious, allergen-free meal that's totally filling and satisfying!

If you make it, please tag me on Instagram so I can see your kitchen wins. Don't forget to subscribe to my newsletter for more great vegan meals (new subscribers get sent a free printable download with 10 easy dinners!).

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