Description
This vibrant and healthy sheet pan dinner features turmeric-spiced cauliflower, roasted potatoes, chickpeas, and olives, all infused with fresh lemon, garlic, and rosemary. Served with quinoa and a dollop of Greek yogurt, this Mediterranean-inspired meal is both flavorful and nutritious, perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables and Protein
- 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
- ¼ cup fresh parsley, chopped
Instructions
- Make the marinade: Preheat your 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. Rinse and drain the chickpeas thoroughly. Place all the vegetables and chickpeas on a large baking sheet with the pitted olives. Pour the marinade over everything and toss well to ensure all the veggies are evenly coated.
- Roast: Spread the veggies in a single layer on the baking sheet to avoid overcrowding. Roast in the preheated oven for 30 minutes until the vegetables are tender and golden on the edges, stirring once halfway through for even cooking.
- Finish and serve: Remove the sheet pan from the oven and sprinkle with chopped fresh parsley and a squeeze of lemon juice. Add the cooked quinoa to the pan and toss gently to combine. Serve warm in bowls with a spoonful of Greek yogurt on top for a creamy finish.
Notes
- Substitute cauliflower with broccoli, Romanesco, or a combination for variety.
- Try sweet potatoes or butternut squash instead of regular potatoes for a sweeter flavor.
- Swap chickpeas with white beans or lentils if preferred.
- Use capers, sun-dried tomatoes, or chopped artichoke hearts instead of olives.
- Replace olive oil with half olive oil and half vegetable broth for a lighter option.
- For acidity alternatives, red wine vinegar or apple cider vinegar work well instead of lemon juice and zest.
- Garlic powder or roasted garlic can be used if fresh garlic is unavailable.
- Turmeric can be replaced by curry powder or a pinch of saffron for a different spice profile.
- Use thyme, oregano, or an Italian herb blend as rosemary substitutes.
- To serve, substitute quinoa with rotisserie chicken, farro, couscous, brown rice, or barley.
- Greek yogurt can be switched with low-fat Greek yogurt, Skyr, or dairy-free yogurt to suit dietary needs.
- Fresh herbs like cilantro, basil, or mint can be used instead of parsley and lemon for garnish.
- Cut vegetables evenly to ensure uniform roasting and prevent undercooked or overcooked pieces.
- Dry chickpeas thoroughly before roasting to achieve crisp edges and prevent steaming.
- A large baking sheet helps avoid overcrowding, allowing for better caramelization.
- Make sure to thoroughly coat the vegetables with marinade to distribute flavor and turmeric color evenly.
- Taste and adjust lemon at the end for brightness that complements the warm spices.
- Add fresh herbs after baking to preserve their fresh flavor and aroma.
- For a balanced meal, serve with contrasting textures like quinoa, farro, or orzo.
- Top with yogurt or feta cheese to add creaminess and cool 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: 4 g
- Sodium: 400 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
