Shawarma Protein Shreds and Veggie Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Shawarma Protein Shreds and Veggie Bowl

Shawarma Protein Shreds and Veggie Bowl

with Golden Rice and Garlic Toum

Tags:
Veggie
Allergens:
Sulphites
Egg
Mustard

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

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

¾ cup

Basmati Rice

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

2 unit(s)

Garlic, cloves

90 mL

Dill Pickle, sliced

4 tbsp

Plant-Based Mayonnaise

(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)

7 g

Parsley

1 unit(s)

Yellow Onion

sideBannerName

Nutrition Values

Calories790 kcal
Fat42 g
Saturated Fat5 g
Carbohydrate79 g
Sugar5 g
Dietary Fiber7 g
Protein25 g
Cholesterol25 mg
Sodium1320 mg
Trans Fat0.2 g
Potassium450 mg
Calcium250 mg
Iron4 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.

Instructions

1
  • Peel, then mince or grate garlic.
  • Peel, then cut half the onion into 1/2-inch pieces.
  • Heat a medium pot over medium heat.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then onion and half the garlic. Cook, stirring often, until fragrant, 2-3 min.
2
  • Add rice and Cumin-Turmeric Spice Blend. Cook, stirring often, until fragrant, 2-3 min.
  • Add 1 1/4 cups water, broth concentrate and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
3
  • Meanwhile, add protein shreds and Shawarma Spice Blend to a large bowl.
  • Season with salt and pepper, then toss to combine.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then protein shreds. Cook, flipping once or twice, until crispy, 6-8 min.**
  • Remove from heat.
4
  • Cut cucumbers into 1/4-inch pieces.
  • Halve tomatoes.
  • Roughly chop parsley.
  • Roughly chop pickles, reserving pickle bine in package.
  • Add pickle brine, 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a medium bowl, then whisk to combine.
  • Add cucumbers, pickles, tomatoes and parsley, then toss to combine.
  • Season with pepper.
5
  • Add mayo, remaining garlic, 1 tbsp water (dbl for 4 ppl) to a small bowl.
  • Season with salt and pepper, then toss to combine.
6
  • Fluff rice with a fork.
  • Season with salt and pepper, to taste.
  • Divide rice, protein shreds and salad between plates.
  • Drizzle over garlic toum.
Meal right image

Explore Similar Recipes

Meal left image