Description
This healthy sheet pan dinner features turmeric-spiced cauliflower, potatoes, and chickpeas roasted to golden perfection with olives and fresh herbs. Served with quinoa and a dollop of Greek yogurt, it’s a vibrant Mediterranean-inspired meal that’s easy to prepare, nutritious, and full of flavor.
Ingredients
Scale
Main Ingredients
- 1 medium cauliflower (about 1½ pounds or 680 g), cut into florets
- 1 pound potatoes, cut into 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 (or substitute with farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken)
- ½ cup Greek yogurt
- ¼ cup fresh parsley, chopped
Instructions
- Prepare 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 well combined.
- Prep the vegetables: Cut the cauliflower into florets, slice the potatoes into thin wedges for quick cooking, and rinse and drain the chickpeas. Place all the vegetables and olives on a large baking sheet.
- Coat with marinade: Pour the marinade over the vegetables and olives and toss thoroughly to ensure every piece is evenly coated with the turmeric and spice mixture.
- Roast: Spread the vegetables out in a single layer on the baking sheet to prevent overcrowding. Roast in the oven for 30 minutes, or until the veggies are tender and golden brown around the edges.
- Finish and serve: Remove from oven and sprinkle with chopped parsley and an additional squeeze of lemon. Toss gently. Serve the roasted vegetable mixture over cooked quinoa with a spoonful of Greek yogurt on the side for a creamy contrast.
Notes
- Cut vegetables evenly to ensure they roast uniformly.
- Dry chickpeas thoroughly to help them brown and develop crispy edges.
- Use a large baking sheet to allow proper air circulation and caramelization.
- Coat all veggies well with marinade to maximize flavor and turmeric color.
- Taste and adjust lemon juice at the end to brighten the spices.
- Add fresh herbs after roasting to maintain vibrant flavor.
- Serve with grains or proteins like farro, orzo, or rotisserie chicken for a complete meal.
- Yogurt or feta adds a creamy, cooling layer that balances the warm spices nicely.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Substitutions: swap cauliflower with broccoli or romanesco; potatoes with sweet potatoes or butternut squash; chickpeas with white beans or lentils; olives with capers or sun-dried tomatoes; olive oil with half olive oil and half vegetable broth; lemon with vinegar; garlic with garlic powder or roasted garlic; turmeric with curry powder or saffron; rosemary with thyme or oregano; quinoa with farro, couscous, or brown rice; Greek yogurt with low-fat yogurt, Skyr, or dairy-free alternative; parsley with cilantro, basil, or mint.
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: 42 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
