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    Home » Recipes » Main Dishes » Vegan Bowls

    One-Pan Veggie Shawarma (Vegan)

    By Elaine Gordon · Published: Feb 1, 2022 · Modified: Sep 22, 2023

    Jump to Recipe

    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 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!

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

    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!

    Ingredients of veggie shawarma including sliced red peppers, shawarma spice mix, maple syrup, olive oil, chickpeas, red onions and cauliflower in separate bowls with a gray background.
    • 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 before being whisked together.
    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.
    Chickpeas, red peppers, red onions and cauliflower spread across a sheet pan with a hand pouring maple syrup overtop.
    Chickpeas, red peppers, red onions and cauliflower spread across a sheet pan with a hand pouring the shawarma spice mix overtop.
    Chickpeas, red peppers, red onions and cauliflower spread across a sheet pan after seasonings have been added.
    Seasoned chickpeas, red peppers, red onions and cauliflower tossed on a sheet pan.
    A spatula moving the veggie shawarma on the sheet pan after being roasted.
    Veggie shawarma on a sheet pan after being roasted.
    Veggie shawarma on a sheet pan after being roasted.
    1. Preheat oven to 425˚F.
    2. Prepare the shawarma spice mix. Whisk together the spices and set aside.
    3. Prepare the quinoa/rice. Cook the quinoa or rice. You can also purchase frozen quinoa or frozen rice and microwave just before serving.
    4. 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.
    5. 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.
    6. 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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    Veggie shawarma on a white plate next to a bowl of tahini and a sheet pan of roasted shawarma.

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    • Creamy Vegan Mexican Casserole with Black Beans, Quinoa, and Bell Peppers
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    Print
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    Easy Sheet Pan Shawarma Bowl

    One-Pan Veggie Shawarma (Vegan)


    5 from 11 reviews

    • Author: Elaine Gordon
    • Total Time: 55 minutes
    • Yield: 4 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Use the best homemade blend of spices to season bell peppers, red onion, cauliflower, and chickpeas for One-Pan Veggie Shawarma!


    Ingredients

    Units Scale

    Sheet Pan

    • Homemade shawarma spice mix
      • 1 teaspoon fine salt
      • 1 teaspoon ground cumin
      • 1 teaspoon paprika
      • 1 teaspoon maple sugar (or coconut sugar)
      • ½ teaspoon garlic powder
      • ¼ teaspoon turmeric
      • ¼ teaspoon ground cinnamon
      • ¼ teaspoon ground black pepper
    • 1 small head of cauliflower, leaves removed and stem trimmed, then cut into small florets
    • 1 red bell pepper, stem and seed removed, thinly sliced
    • ½ large red onion, thinly sliced
    • 1, 15-ounce can garbanzo beans, drained, rinsed and dried well (or 1.5 cups cooked chickpeas)
    • ¼ cup extra virgin olive oil
    • 1 tablespoon pure maple syrup

    Serve with:

    • 4 cups cooked quinoa (Instant Pot method or stovetop method) [or substitute cooked white Basmati rice, Lebanese rice or brown rice]
    • Vegan tzatziki sauce
    • Homemade hummus
    • Easy creamy vegan tahini sauce
    • Optional Garnishes: fresh Italian flat leaf parsley (minced), vegan feta cheese (crumbled), raw cherry or grape tomatoes (halved), chopped English cucumber, raw sliced red onion

    Instructions

    1. Preheat oven to 425 degrees Fahrenheit.
    2. Prepare the shawarma spice mix. Whisk together the spices and set aside.
    3. Prepare the quinoa/rice. Cook the quinoa or rice. You can also purchase frozen quinoa or frozen rice and microwave just before serving.
    4. 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.
    5. 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.
    6. 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.

    Equipment

    Nordic Ware Baking Sheet product image

    half-sheet baking sheet

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    Instant Pot

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    knife set (code ELAINE for 10% off)

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    Notes

    Store leftovers in an airtight container in the refrigerator for up to five days.

    This recipe is adapted from Inspiralized.

    • Prep Time: 15
    • Cook Time: 40
    • Category: Entree
    • Method: Oven

    Keywords: veggie shawarma

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    • Cauliflower
    • Chickpeas
    • Vegetables
    • Gluten-Free
    • Nut-Free
    • Refined Sugar-Free
    • Vegan
    • Oven-Baked
    • Sheet Pan
    • Easy
    • Kid-Friendly
    • Quick

    Reader Interactions

    Comments

    1. Alivia says

      February 02, 2022 at 9:50 pm

      I LOVE this recipe! The flavor is amazing! I put it over rice and drizzled with hummus. One of my new favorite recipes. I am sharing it with all my friends and family. Thank you ????






      Reply
      • Elaine Gordon says

        February 03, 2022 at 10:44 am

        Thank you so much, Alivia! I'm so happy to hear you loved this recipe so much and that it is one of your faves now! Thank you so much for sharing with your family and friends - I hope they love it too! Best, Elaine

        Reply
    2. Abby says

      February 03, 2022 at 9:15 pm

      We loved this recipe. Served it over quinoa and topped it with your hummus! Looking forward to leftovers for lunch and maybe even supper tomorrow! thanks for these yummy easy meals!






      Reply
      • Elaine Gordon says

        February 03, 2022 at 9:48 pm

        Thank you so much, Abby! So happy to hear you enjoyed this one as much as we do! 🙂

        Reply
    3. Katie says

      March 02, 2022 at 7:32 pm

      This was amazing!!! I served it with hummus on top and over quinoa and I am now obsessed! My 10 month old could not stop eating the cauliflower 🙂






      Reply
      • Elaine Gordon says

        March 03, 2022 at 8:37 am

        Thank you so much, Katie! I'm so happy to hear you and your kiddo enjoyed this one so much. Sounds like your 10 month old is a fantastic eater!

        Reply
    4. Sam says

      April 20, 2022 at 6:19 pm

      Making this AGAIN tonight. Obsessed with this recipe!






      Reply
      • Elaine Gordon says

        April 20, 2022 at 10:40 pm

        Thank you so much, Sam! I'm so happy to hear you love this one! Best, Elaine

        Reply
    5. Steve says

      June 30, 2022 at 8:29 pm

      We have now made this twice recently, and it is a delicious addition to our rotation. The veggies came out perfectly seasoned, and were excellent with the fluffy quinoa from your instant pot quinoa recipe. Great dinner!






      Reply
      • Elaine Gordon says

        August 26, 2022 at 6:21 pm

        Aw thank you so much, Steve! I'm so happy to hear you enjoyed this one twice already. It is a go-to for us as well! Best, Elaine

        Reply
    6. Andrea says

      April 08, 2023 at 12:02 pm

      So delicious that I'm bringing it to my church's vegan potluck!






      Reply
      • Elaine Gordon says

        April 11, 2023 at 5:01 pm

        Aw yay! Thank you so much for the five star review. I hope everyone at your church's vegan potluck enjoyed! That is great they hosted a vegan one 🙂

        Reply
    7. Christina says

      June 05, 2023 at 5:02 pm

      This is a family favorite. Very hearty and filling for a vegan meal. The flavors from the spice blend are delicious. And it’s really easy to make! Definitely recommend!






      Reply
      • Elaine Gordon says

        June 06, 2023 at 11:13 am

        Thank you so much, Christina! So happy to hear you and your family enjoy this one so much! Best, Elaine

        Reply
    8. Heather says

      June 08, 2023 at 9:05 pm

      You're shawarma spice mix is so delicious! I feel like I want to put it on everything now. I made this sheet pan recipe, and instead of making it as a bowl we did it as wraps. We had a batch of fattoush salad and added some of that to the wrap. The extra acid in the mix was delightful. Definitely making this again!






      Reply
      • Elaine Gordon says

        June 26, 2023 at 6:30 pm

        Thank you so much, Heather! I'm so happy to hear you love it. It is one of my favorite spice mixes too! I put it on everything too! I love your addition of the fattoush salad here. Brilliant! And the wrap - yum!!! Now you have me craving it! I'm so happy to hear you enjoyed it and thank you for the five star review! Best, Elaine

        Reply
    9. Katie says

      July 06, 2023 at 6:48 pm

      Love the flavors of this meal! We make it a bowl with hummus and it’s so good!






      Reply
      • Elaine Gordon says

        July 10, 2023 at 12:15 pm

        Thank you so much, Katie! I'm so happy to hear you love the flavors of this one so much. I love pairing it with hummus too! Thank you for taking the time to leave this review. Best, Elaine

        Reply
    10. Valerie says

      August 24, 2023 at 9:17 am

      This was delicious!! The flavor is great. Served it with rice and falafel.






      Reply
      • Elaine Gordon says

        August 28, 2023 at 12:17 pm

        Thank you so much, Valerie! I'm so happy to hear you enjoyed this one! I love that you served with rice and falafel! Yum!!

        Reply
    11. Bobby Gordon says

      September 21, 2023 at 4:07 pm






      Reply

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    Hi! I'm Elaine.

    Here I combine my passion for creating easy plant-based and gluten-free recipes with my health education background (MPH, MCHES) to make cooking approachable for anyone regardless of dietary restrictions or sensitivities.

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