Vegetarian Shawarma is a sheet-pan dinner featuring roasted veggies seasoned with a bright and flavorful mix of olive oil, lemon, cumin, coriander, cinnamon and paprika.
Skip the meat and instead roast a rainbow of vegetables seasoned with shawarma-inspired flavor. A generous squeeze of lemon, plus olive oil, cumin, coriander, cinnamon and paprika give these roasted veggies bright and sunny flavor.
You can make this vegetarian dinner with any vegetables you have on hand, although I recommend keeping potatoes in the mix. The creamy, crispy texture of roasted potatoes can't be beat, and potatoes make this vegetarian dinner more filling.
How to Serve Roasted Vegetables
Sandwich/Wrap: My favorite way to serve vegetarian shawarma is wrapped in pita bread or homemade yogurt flatbread. Stuff the bread with veggies, drizzle with a simple sauce (see ideas below) and top generously with fresh herbs and finely shaved raw cabbage or quick-pickled red onions.
Grain Bowl: Pile the roasted veggies in a bowl of barley, farro, or quinoa. Top with a simple sauce, fresh herbs and feta.
Salad: Greens + Shawarma roasted vegetables = a very satisfying salad. Dress salad with a simple squeeze of lemon and generous amount of olive oil.
Hummus and Pita: A scoop of hummus and pita bread or pita chips helps make this vegetarian dinner more kid-friendly.
Sauces for Roasted Vegetables
You don't have to serve veggie shawarma with a sauce drizzled on top, but who doesn't love sauce? A creamy sauce really makes this dinner special.
Cucumber Yogurt Sauce: A cool and creamy cucumber sauce with fresh herbs, so easy to make and so good on roasted veggies.
Hummus: Can't go wrong with hummus.
Cashew Cream: Cashew cream is a versatile vegan sauce or dressing
Feta: Instead of (or in addition to) a sauce or dressing, crumble lots of creamy feta on top of the roasted vegetables.
Chickpeas: Roast chickpeas on the same sheet pan as the veggies
Chicken: You can marinate chicken in the same marinade as the veggies and roast chicken on a sheet pan with veggies. If you can, marinate the chicken overnight or at least 4 hours ahead of time.
More Veggie-Forward Dinners
- Chickpeas and Spinach
- Instant Pot Brown Rice and Quinoa
- Chickpea Stew with Chicken and Potatoes
- Cold Rice Noodle Salad with Peanut Lime Dressing