Simple, practical, and full of everyday flavour, Vegan Sheet Pan Shawarma Roasted Root Veggie Bowl with Mediterranean Dressing is a vegan, vegetarian American main course made with oil divided, cubed golden beet, and cubed parsnip in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American

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

Method

  1. 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.
  2. Add all the vegetables and chickpeas. Then sprinkle in the spices and mix well.
  3. 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.
  4. Put the pan in a preheated 400 degrees Fahrenheit(205 degrees Celsius) oven to bake.
  5. 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.
  6. Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.
  7. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.