Description
A vibrant and healthy sheet pan dinner featuring turmeric-spiced cauliflower, potatoes, chickpeas, and olives roasted to golden perfection, served with quinoa and a dollop of Greek yogurt for a satisfying Mediterranean-inspired meal.
Ingredients
Scale
Vegetables and Legumes
- 1 medium cauliflower (about 1½ pound or 680 g), cut into florets
- 1 pound potatoes, cut into thin wedges
- 1 can chickpeas (15 oz / 400 g), drained and rinsed
- 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 (optional substitutions: farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken)
- ½ cup Greek yogurt (optional substitutions: low-fat Greek yogurt, Skyr, or dairy-free yogurt)
- ¼ cup fresh parsley, chopped
Instructions
- Make the marinade: Preheat the oven to 430°F (220°C). In a small bowl, whisk together olive oil, lemon zest, lemon juice, grated garlic, turmeric, dried rosemary, salt, and black pepper until thoroughly combined.
- Prep the veggies: Cut cauliflower into florets and slice potatoes into thin, even wedges for quick cooking. Rinse and drain chickpeas. Place cauliflower, potatoes, chickpeas, and pitted olives on a large baking sheet. Pour the marinade over the veggies and toss until everything is well coated.
- Roast: Spread the vegetables and chickpeas in a single layer on the baking sheet and roast in the preheated oven for 30 minutes, or until the vegetables are tender and golden around the edges, stirring halfway through for even cooking.
- Finish and serve: Once roasted, sprinkle chopped fresh parsley and squeeze additional lemon over the veggies. Toss gently with cooked quinoa or preferred grain on the baking sheet. Serve warm in bowls topped with a spoonful of Greek yogurt for a creamy contrast.
Notes
- Cut vegetables evenly to ensure uniform roasting and even cooking.
- Dry chickpeas thoroughly before roasting to promote browning and crisp edges.
- Use a large baking sheet to avoid overcrowding and allow for proper caramelization.
- Toss the vegetables well in marinade to coat every piece for full flavor and turmeric color.
- Adjust lemon juice at the end to brighten the dish with fresh acidity.
- Add fresh herbs after roasting to maintain their vibrant flavor.
- Serve with grains like quinoa, farro, or orzo for a wholesome, Mediterranean-style bowl.
- Finish with Greek yogurt or crumbled feta for a creamy cooling balance to the 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: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
