Use the most delicious, homemade blend of spices to season bell peppers, red onion, cauliflower, and chickpeas for Vegan Sheet Pan Shawarma Bowls! It's a one-pan dinner with veggies, plant-based protein, and all of the warming shawarma flavor!
This dish is basically a marriage of two of the most popular recipes on my site: Vegan Greek Sheetpan Dinner and my Cauliflower Chickpea Shawarma Bowls! I really love Mediterranean food, and since my whole family is a fan as well, these Vegan Sheetpan Shawarma Bowls are 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!
Ingredients in Sheet Pan Shawarma Bowls
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.
- Cauliflower - I used a small head of cauliflower, removed 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 bowl!
- Garbanzo beans - Also called 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.
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!
- Salt
- Cumin
- Paprika
- Maple sugar (or coconut sugar)
- Garlic powder
- Turmeric
- Ground cinnamon
- Ground black pepper
All About Garbanzo Beans (AKA 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?!
What to Serve with Vegan Sheet Pan Shawarma Bowls
- Cooked quinoa, which I make in the Instant Pot...although I also have Stovetop Instructions! If you'd prefer rice, try Easy 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, Homemade Hummus, or Easy 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.
This Vegan Sheetpan Shawarma Bowl 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!).
More Weeknight Dinners
- Vegan Greek Sheetpan Dinner
- Easy No-Boil Vegan Baked Ziti with Veggies – One Dish!
- No-Boil Creamy Vegan Butternut Squash Baked Orzo
- Mexican Veggie Burrito Bowls
- Creamy Vegan Mexican Casserole with Black Beans, Quinoa, and Bell Peppers
- Easy Vegan Tikka Masala
- Creamy Vegan Spaghetti Squash with Marinara
- Butternut Squash Coconut Orzo Soup
- Easy Vegan Tostadas with Refried Beans
- Easy Moroccan Chickpeas
Vegan Sheet Pan Shawarma Bowls
- Total Time: 55 minutes
- Yield: 4
- Diet: Vegan
Description
Use the best homemade blend of spices to season bell peppers, red onion, cauliflower, and chickpeas for Vegan Sheet Pan Shawarma Bowls!
Ingredients
Sheet Pan
- Homemade Shawarma Spice Mix (see notes)
- 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
- 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
- Preheat oven to 425 degrees Fahrenheit.
- Prepare the Shawarma Spice Mix and set aside.
- Start the quinoa (or rice) in your Instant Pot, rice maker or on the stovetop depending on which method you are using. You can also purchase frozen quinoa or frozen rice and microwave just before serving.
- Place cauliflower florets, sliced bell pepper, sliced red onion and dried chickpeas on a half sheet baking sheet. Drizzle with olive oil, 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.
- 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 side. Cook another 20 minutes. Remove from oven.
- Serve the sheet pan meal 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.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Notes
Homemade Shawarma Spice Mix (whisk the spices together well):
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
This recipe is adapted from Inspiralized.
- Prep Time: 15
- Cook Time: 40
- Category: Entree
- Method: Oven
Keywords: vegan sheet pan shawarma bowls
Alivia says
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 ????
Elaine Gordon says
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
Abby says
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!
Elaine Gordon says
Thank you so much, Abby! So happy to hear you enjoyed this one as much as we do! 🙂
Katie says
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 🙂
Elaine Gordon says
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!
Sam says
Making this AGAIN tonight. Obsessed with this recipe!
Elaine Gordon says
Thank you so much, Sam! I'm so happy to hear you love this one! Best, Elaine