Description
A vibrant and healthy sheet pan dinner featuring turmeric-seasoned cauliflower, potatoes, and chickpeas roasted to golden perfection, served with quinoa and a dollop of Greek yogurt for a flavorful Mediterranean-style meal.
Ingredients
Scale
Main Ingredients
- 1 medium cauliflower (about 1½ pound or 680 g)
- 1 pound potatoes, cut into wedges or baby potatoes
- 1 can chickpeas, drained and rinsed (15 oz / 400 g)
- ½ cup pitted olives
Marinade
- 3 tablespoons olive oil
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 3 cloves garlic, grated or minced
- 1½ teaspoons turmeric
- 1 teaspoon dried rosemary
- ¾ teaspoon salt, more or less to taste
- Black pepper, to taste
To Serve
- ¼ cup fresh parsley, chopped
- 1 cup cooked quinoa (or farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, rotisserie chicken)
- ½ cup Greek yogurt, plus more lemon to squeeze on top
Instructions
- Make the marinade: Heat the oven to 430°F (220°C). In a small bowl, whisk together 3 tablespoons olive oil, lemon zest, 3 tablespoons lemon juice, grated garlic, turmeric, dried rosemary, salt, and black pepper until well combined.
- Prep the veggies: Cut the cauliflower into florets and slice the potatoes into thin, even wedges to ensure even cooking. Rinse and drain the chickpeas thoroughly. Place cauliflower, potatoes, chickpeas, and olives on a large baking sheet, then pour the marinade over the top and toss well to coat every piece evenly.
- Roast: Spread the veggies in a single layer on the baking sheet to avoid overcrowding. Roast in the preheated oven for 30 minutes until the vegetables are tender and golden with caramelized edges.
- Finish and serve: Remove from oven and sprinkle chopped fresh parsley over the roasted veggies. Add a squeeze of fresh lemon juice and gently toss on the baking sheet. Serve the warm vegetable and chickpea mixture over cooked quinoa in bowls, topped with a spoonful of Greek yogurt for a creamy, cooling contrast.
Notes
- Substitute cauliflower with broccoli, Romanesco, or a mix for variety.
- Swap potatoes for sweet potatoes or butternut squash for a different flavor and texture.
- Use white beans or lentils instead of chickpeas for a protein variation.
- Replace olives with capers, sun-dried tomatoes, or chopped artichoke hearts for a different tangy element.
- Use half olive oil and half vegetable broth to reduce fat content.
- Switch lemon juice and zest with red wine vinegar or apple cider vinegar if preferred.
- Use garlic powder or roasted garlic as alternatives to fresh garlic.
- Substitute turmeric with curry powder or a pinch of saffron for a unique flavor twist.
- Replace rosemary with thyme, oregano, or an Italian herb mix.
- Serve quinoa with rotisserie chicken, farro, couscous, brown rice, or barley for variety.
- Use low-fat Greek yogurt, Skyr, or dairy-free yogurt as alternatives.
- Replace parsley and lemon with cilantro, basil, or mint for different herbaceous flavors.
- Cut vegetables evenly to ensure uniform roasting and caramelization.
- Dry chickpeas well before roasting to achieve crispy edges.
- Use a large baking sheet to prevent overcrowding, enhancing browning and caramelization.
- Coat veggies thoroughly in marinade to maximize flavor and color.
- Adjust the amount of lemon juice at the end to brighten the dish and balance spices.
- Add fresh herbs after roasting to maintain their vibrant flavor.
- Pair with grains such as quinoa or farro to create a complete balanced meal.
- Top with yogurt or feta for a creamy contrast to the warm spices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 5 mg
