Moroccan Sheet Pan Meal seasoned with harissa paste, fresh mint, and tahini. Enjoy by itself or served over greens or grains.

Hi friends!

Do you have a Cava near you?

I discovered this Mediterranean fast-food-ish type place a little over a year ago after meeting a friend there for lunch.

We were there during the work-week rush so I ordered in a hurry, fearing the wrath of the guys in suits behind me on business lunch hour.

I ended up getting something with harissa and veggies and it was gloriously good.

Recently and separately, Dan discovered it too, so when he told me, “There’s this place I think you would like…it has your type of food…”

I totally didn’t say I found it first…(HA).

But I did find this Moroccan Sheet Pan Meal first…#braggingrights.

This easy one-pan meal has a great combination of hot and cool flavors that keeps each bite interesting.

Spicy chili pepper and cayenne balanced out by creamy tahini and cooling mint.

Is it hot?

Is it cold?

It’s just YUM.

It definitely keeps the Cava cravings at bay, as the closest one to me is at least 30 minutes away!

What You Need to Make Moroccan Sheet Pan Meal

Ever since my Cava obsession, I’ve been wanting to develop a sheet-pan recipe with harissa.

But what is harissa?

If you haven’t tried this seasoning before, it’s a great blend of spices like paprika, red chili pepper, cayenne, coriander, cumin, garlic, and peppermint.

You can also buy it in paste form, but I prefer to just sprinkle it on, or, you can make your own easy paste like I show in the recipe below.

Here’s what you need:

sweet potato
red onion
cauliflower
bell pepper
harissa seasoning
lemon
avocado oil
chickpeas
cumin
Himalayan sea salt
runny tahini
mint

That’s it!

How to Make Moroccan Sheet Pan Meal

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the vegetable on the baking sheet in an even layer.

Whisk together the harissa seasoning, water, red wine vinegar, and avocado oil in a small bowl.

Pour the mixture over the raw veggies and toss them several times with your hands until everything is well coated.

Place the pan in the oven and bake it for 35-40 minutes, or until they’re fork tender and slightly charred on the edges.

While the vegetables are roasting, prepare the chickpeas.

Season the chickpeas with cumin and Himalayan sea salt and add the on top of the roasting veggies half way through.

To serve, divide the tray between two bowls and top it with fresh mint and a tablespoon of tahini.

Store leftover in the refrigerator for 3-5 days and reheat before serving.

Swaps and Substitutions

I chose a classic cauliflower, bell peppers, sweet potato, and red onion mix for my veggies, but mix it up to work with whatever you have on hand.

Brussel sprouts or broccoli would taste great in your Moroccan Sheet Pan Meal, too!

Butternut squash or any winter squash is a suitable substitute for the cubed sweet potato.

Throw on cumin-covered chickpeas for protein or try substituting tofu or white kidney beans instead.

How to Serve Moroccan Sheet Pan Meal

Enjoy this Moroccan Sheet Pan Meal as an easy weeknight dinner.

It’s also great to meal prep in advance and reheat for quick comfort food.

It’s perfect any time of year~

The spice will warm you up in the fall and winter and the mint will cool you down in spring and summer.

I drizzled straight tahini over mine, because I love it straight from the jar!

If you don’t love tahini as much as I do, you can also sub a lemon tahini dressing or hummus!

If you want a little more, try serving the mixture over your favorite greens or grains.

Enjoy!

More Sheet Pan Meals

I Want to Hear From You

If you make this Moroccan Sheet Pan Meal recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren