• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Sheet pan meals

    Sheet Pan Mediterranean Dinner with Shawarma Roasted Root Vegetables

    Published: Apr 1, 2022 · Modified: Jan 31, 2023 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    These sheet pan Mediterranean dinner with   shawarma spiced sweet caramelized root veggies like golden beets and parsnips topped with a zesty Mediterranean lemon dressing! Make them ahead of time for meal prep or serve an easy one-pan dinner! Soyfree Nutfree , Naturally gluten-free.

    overhead shot of a plate with roasted root veggies served with a fork on the side

    These roasted root veggie bowls make root vegetables shine! They are loaded with sweet and smoky flavors and exciting textures.  Exactly the kind of healthy, balanced veggie-forward meal I love to make a big batch of. Because guess what,  leftovers taste great the next day making this Mediterranean sheet pan dinner amazing for meal prep.

    Mediterranean vegetable tray bake sprinkled with cilantro

    For this healthy one-pan / sheet pan dinner we roast root veggies, chickpeas, cauliflower, bell pepper and butternut squash along with some balsamic vinegar, maple syrup, olive oil, and a herby spice blend.

    While baking, we mix together a zesty refreshing Mediterranean dressing and pour it all over the roasted veggies. I like doing that while the veggies are still warm. Those thirsty roasted root veggies will go ahead absorb all of that lemony goodness right away. But you can also mix veggies and dressing the next day, if you’re meal prepping.

    Why you’ll love this Recipe

    • this recipe is flexible to use up seasonal vegetables
    • its a sheet pan bake , so hands off and quick to put together.
    • it packs a flavor punch with shawarma spice and a refreshing lemon oil I’ve oil dressing
    • it is Glutenfree nutfree and Soyfree recipe
    • easily made Oilfree by using tahini instead of oil

    a plate with balsamic and maple roasted root vegetables and chickpeas

    More vegan bowls:

    • Vegan Pizza Bowl
    • Sheet pan veggies with miso maple dressing
    • Vietnamese Curried Tofu Noodle Bowl Recipe
    • Spicy Bbq Cauliflower Salad Bowl
    • Sheet  pan cheeseburger veggie dinner 
    • Bulgogi Roasted Spring Veggie Bowl

    Print Recipe
    5 from 10 votes

    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 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: American
    Keyword: roasted veggie bowl
    Servings: 4
    Calories: 345kcal
    Author: Vegan Richa

    Ingredients

    For the roasted veggies and chickpeas:

    • 3 teaspoons oil divided
    • 1 cup (136 g) cubed golden beet
    • 1 cup (133 g) cubed parsnip or other vegetables such as turnip or carrots or sweet potato
    • 1 cup (100 g) chopped cauliflower
    • 1 red bell pepper chopped into 1/2-3/4 inch
    • 1 cup (140 g) cubed butternut squash
    • 15 ounce (425 g) 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:

      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.

      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

      Nutrition Facts
      Sheet Pan Shawarma Roasted Root Veggie Bowl with Mediterranean Dressing
      Amount Per Serving
      Calories 345 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 1g6%
      Sodium 486mg21%
      Potassium 892mg25%
      Carbohydrates 51g17%
      Fiber 14g58%
      Sugar 14g16%
      Protein 12g24%
      Vitamin A 4766IU95%
      Vitamin C 70mg85%
      Calcium 173mg17%
      Iron 6mg33%
      * Percent Daily Values are based on a 2000 calorie diet.

      oven roasted root veggies and chickpeas served on a white plate sprinkled with cilantro
      Ingredients for Sheet Pan Mediterranean Dinner:

      • root vegetables: I like a mix of golden beet and parsnip
      • cauliflower, bell pepper and butternut squash is added to diversify the flavor profile
      • I like adding some chickpeas for protein
      • veggie seasoning: fresh garlic, dried oregano, black pepper,  salt, and Shawarma spice blend
      • to bring out the natural sweetness of the roasted veggies, we add some balsamic vinegar and maple syrup while roasting
      • for the dressing, we combine lemon juice with extra virgin olive oil, salt, oregano, black pepper, garlic and maple syrup

      Tips:

      • you can make your own shawarma spice blend, recipe here 
      • Instead of the Mediterranean dressing, you can also add in some homemade tahini dressing or you can add 2 tablespoons of tahini to the Mediterranean dressing that you made to make it creamy.
      • You can use red beet instead of golden but your other veggies might get a red tint
      • You can add any root veggies you like: sweet potatoes, turnips, carrot, and celeriac are great options

       

      ingredients for roasted root vegetable bowls on a marble countertop

      How to make Maple Balsamic Roasted Root Vegetable Bowls

      chickpeas bell peppers and squash in a casserole dish

      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.

      butternut squash, chickpeas and parsnips in a white casserole dish

      veggies arranged in a casserole dish according to color


      maple syrup and balsamic vinegar being drizzled over chopped veggies in casserole dish

      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.

      roasted root veggies in a white casserole dish

      balsamic roasted chickpeas and root vegetables in a white casserole dish

      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.

      Mediterranean dressing ingredients being combined in a small white dish

      Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.

      Mediterranean dressing in a small white dish

      Once the vegetables are done cooking, remove the pan from the oven. Then serve as a bowl topped with the dressing. You can also fill these veggies and chickpeas into a warmed up pita pocket, and then add the dressing and serve.

      a casserole dish with roasted root vegetables

      You can also add in your favorite tahini dressing or you can add 2 tablespoons of tahini to this Mediterranean dressing

      vegan roasted root veggies with cauliflower and chickpeas served sprinkled with cilantro

      Sharing is caring!

      Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
      « Baked Chana Saag (Vegan Spinach Chickpea Curry)
      Instant Pot Dal Bukhara – Dump and Done Creamy Black lentils »


      ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

      Reader Interactions

      Comments

        Leave a Comment and Rating Cancel reply

        If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Polly

        January 12, 2023 at 8:20 am

        5 stars
        So easy and so full of flavor! I’ll make this again and again.

        Reply
        • Vegan Richa Support

          January 13, 2023 at 11:03 am

          Terrific!

          Reply
      2. Ann

        November 10, 2022 at 8:12 pm

        5 stars
        The dry seasoning is amazing and delicious. Didn’t get to the step of adding balsamic and maple syrup or lemon dressing bc it was so good. A keeper

        Reply
        • Vegan Richa Support

          November 11, 2022 at 10:51 pm

          Awesome!

          Reply
      3. Trina

        April 04, 2022 at 5:13 pm

        5 stars
        On my first bite of this I thought that’s different. By my third bite I was sold! Very good.
        Thank you,
        Trina

        Reply
        • Richa

          April 04, 2022 at 5:33 pm

          Yay! Glad you continued to the third bite!!

          Reply
      4. Maneesha

        April 03, 2022 at 5:10 am

        5 stars
        Beautiful recipe, Richa!! I absolutely loved it! I served the veggies on top of a bed of mixed greens and sprinkled some pepitas on top! Perfect dinner!

        Reply
        • Richa

          April 03, 2022 at 7:49 am

          Awesome!

          Reply
      5. Emily

        April 02, 2022 at 8:40 pm

        5 stars
        Made this for lunch and it was fabulous! Love the shawarma flavor with the veggies and that delicious dressing

        Reply
        • Richa

          April 02, 2022 at 8:40 pm

          Awesome

          Reply
        • Lorna

          July 31, 2022 at 3:23 am

          5 stars
          Didn’t have shawarma so used garam masala and fennel seeds absolutely delicious, lucky for me I made a bit too much so going to convert a few people by sharing.

          Reply
          • Vegan Richa Support

            August 02, 2022 at 12:50 pm

            share the spice love ❤️

            Reply

      Primary Sidebar

      Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

      More about me →

      Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
      vegan richa cookbook flavor companion
      My exclusive 16 Spice Set
      Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
      Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

      FOLLOW US

      • Bloglovin
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • YouTube

      Vegan Richa 's Indian Kitchen Cookbook

      Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

      Popular

      • 18 Best Vegan Recipes of 2022
      • Vegan Tofu Nuggets
      • Best Easy Vegan Recipes of 2021
      • Restaurant Style Aloo Gobi

      Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • Terms Of Use
      • Copyright and Disclaimers

      Resources

      • Indian dals/lentils names
      • Indian pantry
      • Our vegan journey
      • Vegan Substitutes

      Newsletter

      • Sign Up! for emails and updates
      • Facebook
      • Instagram
      • YouTube
      • Twitter

      Contact

      • Recipe Index
      • My Favorite Things
      • Advertise, Work With Me

      Cookbooks

      • Vegan Richa’s Indian kitchen cookbook
      • Vegan Richa’s Everyday kitchen cookbook 
      • Vegan Richa’s Instant Pot Book

      All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

      Copyright © 2021 Vegan Richa