Description
A vibrant and healthy sheet pan dinner featuring turmeric-spiced cauliflower, chickpeas, potatoes, and olives, roasted to golden perfection and served with quinoa and Greek yogurt for a complete Mediterranean-style meal.
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
- ½ cup Greek yogurt + more lemon to squeeze on top
- ¼ cup fresh parsley chopped
Instructions
- Make the marinade: Heat the oven to 430°F (220°C). In a small bowl, whisk together 3 tablespoons olive oil, the zest from 1 lemon, 3 tablespoons lemon juice, 3 cloves grated garlic, 1½ teaspoons turmeric, 1 teaspoon dried rosemary, ¾ teaspoon salt, and black pepper.
- Prep the veggies: Cut the cauliflower into florets and slice the potatoes into thin wedges for even cooking. Rinse and drain the chickpeas well. Place cauliflower, potatoes, chickpeas, and ½ cup pitted olives on a large baking sheet. Pour the marinade over the veggies and toss until all pieces are evenly coated.
- Roast: Arrange the vegetables in a single layer on the baking sheet. Roast in the oven for 30 minutes or until the vegetables are tender and golden around the edges, stirring once halfway through to ensure even cooking.
- Finish and serve: Remove from oven and sprinkle with ¼ cup chopped fresh parsley and a squeeze of lemon. Add the cooked quinoa to the baking sheet and gently toss everything together. Serve in bowls with a spoonful of Greek yogurt on the side.
Notes
- Substitute cauliflower with broccoli, Romanesco, or a mix for variety.
- Use sweet potatoes or butternut squash instead of regular potatoes for a sweeter flavor.
- Swap chickpeas with white beans or lentils for a different legume option.
- Replace olives with capers, sun-dried tomatoes, or chopped artichoke hearts.
- Use half olive oil and half vegetable broth if you want a lighter marinade.
- Try red wine vinegar or apple cider vinegar instead of lemon juice and zest for a tangy twist.
- Garlic powder or roasted garlic can be used if fresh garlic is unavailable.
- Substitute turmeric with curry powder or a pinch of saffron for a different aromatic touch.
- Use thyme, oregano, or Italian herb mix in place of rosemary for varied herbal notes.
- Serve with farro, couscous, brown rice, or barley instead of quinoa for different texture and flavor.
- Greek yogurt can be swapped with low-fat Greek yogurt, Skyr, or dairy-free yogurt.
- Replace parsley and lemon with cilantro, basil, or mint to change the fresh herb profile.
- Ensure even cutting of vegetables for uniform roasting.
- Dry chickpeas thoroughly to promote browning and crisp edges.
- Use a large baking sheet to prevent overcrowding and ensure caramelization.
- Coat veggies thoroughly in marinade to maximize flavor and color.
- Taste and adjust lemon at the end for brightness.
- Add fresh herbs after roasting to keep flavors vibrant.
- Serve with contrasting textures like grains and creamy yogurt for balance.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 5 mg
