Description
This vibrant Turmeric Cauliflower and Chickpea healthy sheet pan dinner is a flavorful and nutritious meal featuring roasted cauliflower, potatoes, chickpeas, and olives tossed in a zesty turmeric and lemon marinade. It’s easy to prepare, packed with Mediterranean-inspired flavors, and served with quinoa and a dollop of Greek yogurt for a perfect balance of creamy and bright tastes.
Ingredients
Scale
Vegetables and Legumes
- 1 medium cauliflower (about 1½ pound)
- 1 pound potatoes cut into wedges (or baby potatoes)
- 1 can chickpeas drained and rinsed (15 oz / 400 g)
- 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 (adjust to taste)
- Black pepper to taste
Finishing
- ¼ cup fresh parsley chopped
To Serve
- 1 cup cooked quinoa (or farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, rotisserie chicken)
- ½ cup Greek yogurt plus more lemon to squeeze on top
Instructions
- Make the marinade: Preheat the 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 to ensure quick and even cooking. Rinse and drain the chickpeas thoroughly. Place the cauliflower, potatoes, chickpeas, and olives onto a large baking sheet. Pour the marinade over the vegetables and toss well to coat all pieces evenly.
- Roast: Spread the vegetables in a single layer on the baking sheet. Bake in the preheated oven for 30 minutes, or until the vegetables are tender and golden around the edges, stirring halfway if needed to promote even roasting.
- Finish and serve: Remove the baking sheet from the oven and sprinkle the chopped fresh parsley over the roasted vegetables. Add a squeeze of lemon for brightness and toss gently with the cooked quinoa or your preferred grain. Serve the dish in bowls with a spoonful of Greek yogurt on top for a creamy contrast.
Notes
- Substitute cauliflower with broccoli, Romanesco, or a mix of both for variety.
- Use sweet potatoes or butternut squash in place of regular potatoes for a different flavor profile.
- Replace chickpeas with white beans or lentils as alternatives.
- Swap olives with capers, sun-dried tomatoes, or chopped artichoke hearts for different briny flavors.
- Mix half olive oil with half vegetable broth to reduce oil content.
- Use red wine vinegar or apple cider vinegar instead of lemon juice and zest if preferred.
- Replace fresh garlic with garlic powder or roasted garlic for convenience.
- Try curry powder or a pinch of saffron instead of turmeric for seasoning variety.
- Thyme, oregano, or Italian herb mix can replace dried rosemary as the herb choice.
- For serving, rotate grains like farro, couscous, brown rice, or barley, or add rotisserie chicken for protein.
- Use low-fat Greek yogurt, Skyr, or dairy-free yogurt as alternatives to traditional Greek yogurt.
- Substitute fresh parsley and lemon with cilantro, basil, or mint for different fresh herb notes.
- Cut all vegetables evenly to ensure uniform roasting and cooking times.
- Dry chickpeas very well before roasting to encourage crispy edges and caramelization.
- Avoid overcrowding the baking sheet to allow vegetables to roast properly and become caramelized.
- Toss vegetables thoroughly in the marinade to coat evenly and ensure vibrant turmeric color and flavor.
- Adjust lemon juice at the end to add a bright flavor that complements the warm spices.
- Add fresh herbs after roasting to keep their flavors fresh and vibrant.
- Pair this dish with grains or proteins to create a complete Mediterranean-style bowl.
- Finish with yogurt or feta cheese to add creaminess and coolness that contrasts 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: 480 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
