shawarma roasted veggies over couscous and spinach

Name: Shawarma Roasted Veggies Over Couscous and Spinach
Prep time: 30 min
Cook time: 45 min
Yield: 6 serving(s)
Cuisine: American
Ingredients: 1 medium head cauliflower, cut into florets; 2 medium sweet potatoes, cut into 1" cubes; 1 can(s) chickpeas, drained and rinsed; shawarma seasoning (I use Whole Foods organic mix in a jar); olive oil; 1 cup(s) pearl couscous, cooked according to package instructions; 1 package(s) organic baby spinach; ## TAHINI DRESSING; 1/3 cup(s) tahini; 1/2 lemon, juiced (or more to taste); 1/4 teaspoon(s) Kosher salt; water to desired consistency

2 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Mar 5, 2026

I'm trying to eat more vegetarian recipes, and I took hints from several recipes and came up with this delicious version of roasted veggies. I used pearl couscous and fresh organic spinach as a base for the roasted veggies and used a tahini dressing drizzled over the top. We really enjoyed this meal, and I will definitely be making it again. You can cook all of your veggies together or separately, as I did. I cooked the cauliflower alone and then roasted the sweet potatoes, adding the chickpeas halfway through the roasting process.

Rate

No Image

prep time 30 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

1 medium head cauliflower, cut into florets
2 medium sweet potatoes, cut into 1" cubes
1 can chickpeas, drained and rinsed
shawarma seasoning (I use Whole Foods organic mix in a jar)
olive oil
1 cup pearl couscous, cooked according to package instructions
1 package organic baby spinach
TAHINI DRESSING
1/3 cup tahini
1/2 lemon, juiced (or more to taste)
1/4 teaspoon Kosher salt
water to desired consistency

How To Make shawarma roasted veggies over couscous and spinach

Step 1

Prep the cauliflower florets and cubed sweet potatoes and drain/rinse a can of chickpeas.

Step 2

Prepare a sheetpan with parchment paper. In a large bowl, add the cauliflower with enough olive oil to coat the cauliflower and shawarma seasoning. Sprinkle with salt. Bake at 400 degrees for 20 minutes or until slightly browned on the bottom.
Step 3

Add sweet potatoes to the same bowl and sprinkle with shawarma seasoning, olive oil, and salt. Bake at 400 degrees F for 15 -20 minutes; add chickpeas and cook for an additional 10-15 minutes until sweet potatoes are tender.
Step 4

Combine all of the roasted veggies and prepare the pearl couscous according to package instructions. When done, prepare serving plates with fresh spinach, couscous on top, and then roasted veggies. The couscous will help to soften the spinach. Drizzle tahini dressing over the top and enjoy. If preferred, serve with some Naan bread.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes