Description
A vibrant and healthy sheet pan dinner featuring turmeric-spiced cauliflower, potatoes, and chickpeas roasted to perfection with olives and fresh herbs, served with quinoa and a dollop of Greek yogurt for a nutritious Mediterranean-inspired meal.
Ingredients
Scale
Main Ingredients
- 1 medium cauliflower about 1½ pound
- 1 pound potatoes cut into wedges
- 1 can chickpeas drained and rinsed (15 oz)
- ½ cup pitted olives
- 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
- ¼ cup fresh parsley chopped
To Serve
- 1 cup cooked quinoa
- ½ cup Greek yogurt + 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, the zest of 1 lemon, 3 tablespoons lemon juice, 3 grated garlic cloves, 1½ teaspoons turmeric, 1 teaspoon dried rosemary, ¾ teaspoon salt, and black pepper until well combined.
- Prep the veggies: Cut the cauliflower into florets. Slice the potatoes into thin, even wedges for quick, even cooking. Rinse and drain the chickpeas thoroughly. Place cauliflower, potatoes, chickpeas, and ½ cup pitted olives on a large baking sheet. Pour the marinade over the vegetables and toss well to coat every piece evenly.
- Roast: Spread everything out in a single layer on the baking sheet. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and golden around the edges, stirring halfway through for even roasting.
- Finish and serve: Sprinkle with ¼ cup chopped fresh parsley and squeeze additional lemon juice over the roasted veggies. Toss gently on the baking sheet with cooked quinoa or your chosen grain. Serve in bowls topped with a spoonful of Greek yogurt for a creamy, cooling contrast.
Notes
- Substitute cauliflower with broccoli, Romanesco, or a mix.
- Swap potatoes for sweet potatoes or butternut squash.
- Replace chickpeas with white beans or lentils.
- Use capers, sun-dried tomatoes, or chopped artichoke hearts instead of olives.
- Use half olive oil and half vegetable broth as a lighter alternative to all olive oil.
- Replace lemon juice and zest with red wine vinegar or apple cider vinegar for a different tang.
- Garlic powder or roasted garlic can be used instead of fresh garlic.
- Use curry powder or a pinch of saffron as a turmeric alternative.
- Swap rosemary with thyme, oregano, or an Italian herb mix.
- Serve with rotisserie chicken, farro, couscous, brown rice, or barley instead of quinoa.
- Try low-fat Greek yogurt, Skyr, or dairy-free yogurt instead of traditional Greek yogurt.
- Replace parsley and lemon garnish with cilantro, basil, or mint for fresh variation.
- Cut vegetables evenly to ensure uniform roasting.
- Dry chickpeas thoroughly to encourage browning and crispy edges.
- Use a large baking sheet to prevent crowding and promote caramelization.
- Coat veggies thoroughly with marinade for bright color and flavor.
- Adjust lemon at the end for brightness that complements warm spices.
- Add fresh herbs after baking to maintain their vibrant flavor.
- Leftovers store well in an airtight container in the fridge for up to 3 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 5 mg
