Shawarma Protein Shreds and Veggie Bowl

Name: Shawarma Protein Shreds and Veggie Bowl with Golden Rice and Garlic Toum
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 200 g Plant-Based Protein Shreds; 1 unit(s) Mini Cucumber; 113 g Baby Tomatoes; 7 g Shawarma Spice Blend; ¾ cup Basmati Rice; 4 g Cumin-Turmeric Spice Blend; 2 unit(s) Garlic, cloves; 90 mL Dill Pickle, sliced; 4 tbsp Plant-Based Mayonnaise; 7 g Parsley; 1 unit(s) Yellow Onion; 1 tbsp Butter*; 1 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Golden Rice and Garlic Toum

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This plant-based dish will satisfy all your shawarma platter cravings! Complete with garlic toum, pickles and all the spices, this easy dinner hits the spot.

Tags:

Veggie

Allergens:

Schwefeldioxide und Sulfite

•Senf

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

1 unit(s)

Mini Cucumber

113 g

Baby Tomatoes

7 g

Shawarma Spice Blend

¾ cup

Basmati Rice

4 g

Cumin-Turmeric Spice Blend

2 unit(s)

Garlic, cloves

90 mL

Dill Pickle, sliced

4 tbsp

Plant-Based Mayonnaise

7 g

Parsley

1 unit(s)

Yellow Onion

Not included in your delivery

1 tbsp

Butter*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories870 kcal

Fat51 g

Saturated Fat8 g

Carbohydrate80 g

Sugar6 g

Dietary Fiber7 g

Protein25 g

Cholesterol15 mg

Sodium1480 mg

Trans Fat0.3 g

Potassium500 mg

Calcium125 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Large Bowl

•Medium Bowl

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
Peel, then mince or grate garlic.
Peel, then cut half the onion into 1/2-inch pieces.
Heat a medium pot over medium heat. Add 1 tbsp (2 tbsp) butter, then onion and half the garlic. Cook for 2-3 min, stirring often, until fragrant.
Meanwhile, using a strainer, rinse rice until water runs clear.

To the pot, add rice and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring often, until fragrant.
Add 1 1/4 cup (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, to a large bowl, add protein shreds and half (all for 4) Shawarma Spice Blend.
Season with salt and pepper, then toss to combine.
Heat a large non-stick pan over medium heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until crispy.**
Remove from heat.

Meanwhile, cut cucumbers into 1/4-inch pieces.
Halve tomatoes.
Roughly chop parsley.
Roughly chop pickles, reserving pickle bine in package.
To a medium bowl, add pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar, then whisk to combine.
Add cucumbers, pickles, tomatoes and parsley, then toss to combine.
Season with pepper.