Description
This healthy sheet pan dinner combines turmeric-spiced cauliflower, chickpeas, and potatoes roasted to golden perfection with a bright lemony marinade and fragrant herbs. Served with fluffy quinoa and a dollop of creamy Greek yogurt, it makes a vibrant, flavorful Mediterranean-inspired meal that's easy to prepare and perfect for a wholesome weeknight dinner.
Ingredients
Scale
Vegetables and Legumes
- 1 medium cauliflower about 1½ pound
- 1 pound potatoes cut into wedges
- 1 can chickpeas drained and rinsed — 15 oz
- 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
- 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: Preheat 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 quick, even cooking. Drain and rinse chickpeas thoroughly. Place cauliflower, potatoes, chickpeas, and olives on a large baking sheet. Pour the marinade over the vegetables and toss well to coat every piece evenly.
- Roast: Arrange the vegetables in a single layer on the baking sheet to avoid overcrowding. Roast in the preheated oven for 30 minutes or until the vegetables are tender and golden around the edges. Stir halfway through if needed to ensure even browning.
- Finish and serve: Remove from the oven, sprinkle with chopped fresh parsley and add a squeeze of lemon juice for brightness. Toss gently with the cooked quinoa on the baking sheet to combine. Serve each portion in a bowl topped with a spoonful of Greek yogurt for a creamy contrast.
Notes
- Substitute cauliflower with broccoli, Romanesco, or a mix of both for variety.
- Try sweet potatoes or butternut squash instead of regular potatoes for a sweeter profile.
- Swap chickpeas with white beans or lentils for different textures and flavors.
- Replace olives with capers, sun-dried tomatoes, or chopped artichoke hearts if preferred.
- Use half olive oil and half vegetable broth in the marinade for a lighter option.
- Red wine vinegar or apple cider vinegar can replace lemon juice and zest if needed.
- Garlic powder or roasted garlic are fine alternatives to fresh garlic.
- Substitute turmeric with curry powder or a pinch of saffron for different spice notes.
- Use thyme, oregano, or an Italian herb mix instead of rosemary for different herb flavors.
- Quinoa can be swapped with farro, couscous, brown rice, or barley to suit your preference.
- Top with low-fat Greek yogurt, Skyr, or dairy-free yogurt for a creamy finish.
- Fresh parsley and lemon can be replaced with cilantro, basil, or mint for a flavor twist.
- Cut the vegetables evenly to ensure even roasting throughout.
- Dry chickpeas well before roasting to achieve crispy edges and better browning.
- Use a large baking sheet to prevent overcrowding, which helps caramelize the vegetables.
- Toss vegetables thoroughly in the marinade to coat well with flavor and color.
- Adjust lemon juice at the end for a bright pop that enhances the spices.
- Add fresh herbs after roasting to keep their flavors vibrant.
- Serve with grains or proteins for a balanced meal with contrasting textures.
- 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: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 5 mg
