Sheet Pan Veggie Shawarma with Lemon Tahini Dressing (Gluten Free and Vegan)
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The Real Food Dietitians · by Jessie Shafer★ 5.0

Sheet Pan Veggie Shawarma with Lemon Tahini Dressing (Gluten Free and Vegan)

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 27%
CARBS 43G46% OF CAL
12G FIBER0G ADDED10G INTRINSIC20G OTHER10G TOTAL SUGAR
FAT 18G45% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower, chickpeas, and peppers with Mediterranean spices, served with lemon tahini dressing. A plant-based sheet pan dinner inspired by shawarma flavors.

mainmediterraneanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 head cauliflower, cut into small florets
  • 1 red bell pepper, seeded and sliced
  • 1 red onion, sliced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons avocado oil or olive oil
  • Juice of ½ lemon (about 1½ tablespoons)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1½ teaspoons paprika or smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon coarse sea salt
  • ¾ teaspoon ground turmeric
  • ¼ teaspoon black pepper
  • ¼ cup tahini (can sub natural creamy peanut butter if not Whole30)
  • 1 tablespoon pure maple syrup (omit for Whole30)
  • 2-3 tablespoons water
  • (Optional) For the Bowls: lettuce, diced or sliced cucumber, halved cherry tomatoes, lemon wedges, fresh mint/basil/cilantro, cashews, toasted sesame seeds
PREP
10M
SODIUM
840MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.