Description
A vibrant and healthy sheet pan dinner featuring turmeric-spiced cauliflower, potatoes, chickpeas, and olives, roasted to golden perfection and served with quinoa and a cooling dollop of Greek yogurt. This Mediterranean-inspired recipe is easy to prepare and packed with flavor and nutrients.
Ingredients
Scale
Vegetables and Legumes
- 1 medium cauliflower about 1½ pound or 680 g
- 1 pound potatoes cut into wedges
- 1 can chickpeas drained and rinsed — 15 oz / 400 g can
- ½ cup pitted olives
Marinade
- 3 tablespoons olive oil
- 3 tablespoons lemon juice + zest of 1 lemon
- 3 cloves garlic grated or minced
- 1½ teaspoons turmeric
- 1 teaspoon dried rosemary
- ¾ teaspoon salt
- Black pepper to taste
To Serve
- 1 cup cooked quinoa (or swap with farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken)
- ½ cup Greek yogurt + more lemon to squeeze on top
- ¼ cup fresh parsley chopped
Instructions
- Make the marinade: Preheat the oven to 430°F (220°C). In a small bowl, whisk together the olive oil, lemon zest, 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 quick and even cooking. Rinse and drain the chickpeas well. Place the cauliflower, potatoes, chickpeas, and pitted olives on a large baking sheet. Pour the marinade over the veggies and toss thoroughly until everything is evenly coated.
- Roast: Spread the vegetables in a single layer to avoid overcrowding. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and golden around the edges, stirring once halfway through for even cooking.
- Finish and serve: Remove the roasting pan from the oven. Sprinkle the chopped fresh parsley and a squeeze of lemon juice over the veggies. Add the cooked quinoa or your chosen grain and gently toss everything together on the baking sheet. Serve portions in bowls topped with a spoonful of Greek yogurt for a creamy contrast.
Notes
- Cut vegetables evenly to ensure uniform roasting and tenderness.
- Pat chickpeas dry thoroughly to help with browning and prevent sogginess.
- Use a large baking sheet to avoid overcrowding and improve caramelization.
- Toss the vegetables well in the marinade to coat each piece fully with flavor and turmeric color.
- Adjust lemon juice at the end to brighten and lift the warm spices.
- Add fresh herbs after roasting to preserve their vibrant flavor and aroma.
- Serve with grains like quinoa, farro, or orzo for a balanced Mediterranean-style bowl.
- Finish with yogurt or crumbled feta for a smooth, cooling contrast to the spiced veggies.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Substitutions available: Broccoli or Romanesco for cauliflower; sweet potatoes or butternut squash in place of potatoes; white beans or lentils replacing chickpeas; capers, sun-dried tomatoes, or chopped artichokes for olives; and alternative herbs and yogurts as preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 5 mg
