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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
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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 youโ€™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 Iโ€™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:

Sheet Pan Shawarma Roasted Root Veggie Bowl with Mediterranean Dressing

5 from 13 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4
Course: Main Course
Cuisine: American
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.
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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:

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 ย 
Variations:
  • use other veggies like fennel, sweet potato, ย 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.ย 
    Add some spring greens to the bowl, double the dressing to use with the greens.ย 

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

About Richa

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.

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5 from 13 votes (4 ratings without comment)

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18 Comments

  1. Sylvia says:

    5 stars
    Made two traysโ€ฆ also makes a perfect leftover meal. Well done, Richa! Thank you.

    1. Vegan Richa Support says:

      Good to hear!

  2. Leslie L. says:

    5 stars
    This recipe is so luscious I have made it 4 times in 3 weeks, which is super unusual for me. Healthy, easy and mouth-watering. It doesn’t get better than this.

    1. Vegan Richa Support says:

      yay! thank you!

  3. Julia Fischer says:

    5 stars
    This was AWESOME! My 3 year old even ate it wrapped up in a tortilla like a burrito. Great shawarma spice mix! What a delicious meal, and easy too! THANK YOU!

    1. Vegan Richa Support says:

      Yay!

  4. Polly says:

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

    1. Vegan Richa Support says:

      Terrific!

  5. Ann says:

    5 stars
    The dry seasoning is amazing and delicious. Didnโ€™t get to the step of adding balsamic and maple syrup or lemon dressing bc it was so good. A keeper

    1. Vegan Richa Support says:

      Awesome!

  6. Trina says:

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

    1. Richa says:

      Yay! Glad you continued to the third bite!!

  7. Maneesha says:

    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!

    1. Richa says:

      Awesome!

  8. Emily says:

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

    1. Richa says:

      Awesome

    2. Lorna says:

      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.

      1. Vegan Richa Support says:

        share the spice love โค๏ธ