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5 from 17 votes

Vegan Sheet Pan Shawarma Roasted Root Veggie Bowl with Mediterranean Dressing

These sheet pan Mediterranean Dinner feature sweet caramelized Shawarma spiced root veggies like golden beets and parsnips topped with a lemon dressing! Make them ahead of time for meal prep or serve an easy one-pan dinner! Naturally gluten-free.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: roasted veggie bowl
Servings: 4
Author: Vegan Richa

Ingredients

For the roasted veggies and chickpeas:

  • 3 teaspoons oil divided
  • 1 cup cubed golden beet
  • 1 cup cubed parsnip or other vegetables such as turnip or carrots or sweet potato
  • 1 cup chopped cauliflower
  • 1 red bell pepper chopped into 1/2-3/4 inch
  • 1 cup cubed butternut squash
  • 15 ounce can of chickpeas or 1 1/2 cups cooked chickpeas
  • 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 of garlic minced
  • 1 teaspoon maple syrup

garnish:

US Customary - Metric

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.

Video

Notes

Oilfree: use tahini instead of oil in the dressing. Use aquafaba or broth for roasting the veggies  
Variations:
  • use other veggies like fennel, sweet potato,  zucchini, celeriac etc
  • add in your favorite tahini dressing or you can add 2 tablespoons of tahini to this Mediterranean dressing.
  • Use Baharat spice blend or ras el hanout instead of shawarma.
  • Add some toasted sunflower seeds or cashews to the roasted veggies. 
    Add some spring greens to the bowl, double the dressing to use with the greens. 

Nutrition

Calories: 345kcal | Carbohydrates: 51g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 486mg | Potassium: 892mg | Fiber: 14g | Sugar: 14g | Vitamin A: 4766IU | Vitamin C: 70mg | Calcium: 173mg | Iron: 6mg