Shawarma-Inspired Plant-Based Protein Shred Bowls
with Veggies, Golden Rice and Garlic Toum
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.
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Basmati rice • Baby tomatoes • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Cucumber • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Yellow onion • Parsley • Garlic • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
1 unit
Mini Cucumber
113 g
Baby Tomatoes
3.5 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Soy, Tree nuts, Wheat, Mustard, Peanuts, Sesame)
¾ cup
Basmati Rice
4 g
Cumin-Turmeric Spice Blend
(May contain traces of: Soy, Tree nuts, Wheat, Mustard, Peanuts, Sesame, Milk, Sulphites, Triticale)
2 unit
Garlic, cloves
90 mL
Dill Pickle, sliced
4 tbsp
Plant-Based Mayonnaise
(Contains: Mustard May contain traces of: Soy, Wheat, Sesame, Milk, Sulphites, Egg, Fish)
7 g
Parsley
½ unit
Yellow Onion
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Plant-based Butter*
¼ tsp
Sugar*
Nutrition Values
Utensils
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 (use whole onion for 4 servings).
- Heat a medium pot over medium. Add 1 tbsp (2 tbsp) plant-based butter, then onions 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 13-15 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 the Shawarma Spice Blend (use all for 4 servings).
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium. 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 cucumber into 1/4-inch pieces.
- Halve tomatoes.
- Roughly chop parsley.
- Roughly chop pickles, reserving pickle brine 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.
- To a small bowl, add plant-based mayo, remaining garlic and 1 tbsp (2 tbsp) water.
- Season with salt and pepper, then mix until smooth.
- Fluff rice with a fork. Season with salt and pepper.
- Divide rice, protein shreds and salad between plates.
- Drizzle garlic toum over top.
