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



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.


Oilfree: use tahini instead of oil in the dressing. Use aquafaba or broth for roasting the veggies


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 Facts

Sheet Pan Shawarma Roasted Root Veggie Bowl

Amount Per Serving

Calories 345Calories 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%