Sheet Pan Veggie Shawarma with Lemon Tahini Dressing (Gluten Free and Vegan)

A flavor-packed and 100% plant-based dinner that’s easy to make on a sheet pan. Inspired by the flavors of popular Mediterranean street food, you can serve this healthy veggie shawarma as is or over fresh greens, drizzled with a delicious lemon tahini dressing.

Prep: 10 minsCook: 30-35 minsTotal: 40 mins
Servings: 4 servings 1x


  • 1 head cauliflower, cut into small florets
  • 1 red bell pepper, seeded and sliced
  • 1 red onion, sliced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons avocado oil or olive oil
  • Juice of ½ lemon (about 1½ tablespoons)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1½ teaspoons paprika or smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon coarse sea salt
  • ¾ teaspoon ground turmeric
  • ¼ teaspoon black pepper

For the Lemon Tahini Dressing: 

  • ¼ cup tahini (can sub natural creamy peanut butter if not Whole30)
  • Juice of ½ lemon (about 1½ tablespoons)
  • 1 tablespoon pure maple syrup (omit for Whole30)
  • 23 tablespoons water
  • (Optional) For the Bowls: lettuce, diced or sliced cucumber, halved cherry tomatoes, lemon wedges, fresh mint/basil/cilantro, cashews, toasted sesame seeds


  1. Preheat the oven to 400ºF. Place the cauliflower, red pepper slices, red onion slices, and chickpeas in a large bowl. 
  2. In a small bowl, whisk together the oil, lemon juice, garlic, cumin, paprika, coriander, salt, turmeric, and black pepper. Pour the spice mixture over the vegetables and beans; toss with a spoon or your hands until all pieces are well coated. 
  3. Spread out the vegetables and beans in an even layer on one very large baking sheet or two medium-size baking sheets. Roast in the oven for 30 to 35 minutes or until cauliflower pieces are tender. 
  4. Meanwhile, in a small bowl, whisk together the tahini, lemon juice, and maple syrup. The dressing will be thick. Just before serving, whisk 2-3 (or more) tablespoons of warm water into the tahini mixture until you’ve reached your desired dressing drizzling consistency. 
  5. Build bowls with lettuce, cucumber, and tomatoes. Top with the roasted vegetables and beans. Drizzle the tahini sauce over top and garnish with lemon wedges, fresh herbs, cashews, and/or toasted sesame seeds, as desired.

Nutrition Information

  • Serving Size: 1/4 of the shawarma veggies and tahini dressing
  • Calories: 368
  • Fat: 17 g
  • (Sat Fat: 2 g)
  • Sodium: 671 mg
  • Carbohydrate: 44 g
  • (Fiber: 12 g
  • Sugar: 13 g)
  • Protein: 14 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Jessie Shafer
Overhead view of vegetable beef soup with a cheddar biscuit in the bowl.

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