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Easy Sheet Pan Shawarma Bowl

One-Pan Veggie Shawarma (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

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


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


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)
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon ground cinnamon
    • 1/4 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
  • 1/2 large red onion, thinly sliced
  • 1, 15-ounce can garbanzo beans, drained, rinsed and dried well (or 1.5 cups cooked chickpeas)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon pure maple syrup

Serve with:


  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.


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