Sheet Pan Mediterranean Dinner with Shawarma Roasted Root Vegetables

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.

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

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

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 homemadetahini 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

How to make Maple Balsamic Roasted Root Vegetable Bowls

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. You can also fill these veggies and chickpeas into a warmed up pita pocket, and then add the dressing and serve.

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