Shawarma-Style Veggie Bowls
with Protein Shreds and Yellow Rice- Sulphites
- Mustard
- Sesame
Tonight we've got vegetarian shawarma 'on the rocks'! Shawarma-spiced shreds are a smoky and sweet match for earthy yellow rice, tangy olives and juicy baby tomatoes. Tahini sauce and hot sauce provide a delicious finishing touch!
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
113 g
Red Onion
113 g
Baby Tomatoes
30 g
Mixed Olives
(Contains: Sulphites)
1 unit
Lemon
1 unit
Garlic, cloves
4 tbsp
Plant-Based Mayonnaise
(Contains: Mustard)
2 tbsp
Hot Sauce
2 tbsp
Tahini
(Contains: Sesame)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites)
1.5 tsp
Cumin-Turmeric Spice Blend
Not included in your delivery
0.13 tsp
Sugar*
1.5 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium, 1 tbsp spicy and 2 tbsp extra-spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and Cumin-Turmeric Spice Blend. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water 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.
Meanwhile, peel, then mince or grate garlic.Peel, then cut onion into 1/4-inch slices.Drain, then halve olives.Halve tomatoes.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender-crisp, 3-4 min.Remove from heat. Transfer onions to a plate, then cover to keep warm.
Pat protein shreds dry with paper towels. Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then protein shreds and half the garlic. Cook, flipping occasionally, until crispy, 6-8 min.**Add Shawarma Spice Blend and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until fragrant, 1 min. Remove from heat.
Meanwhile, add tahini, mayo, remaining garlic, 1/8 tsp sugar, 1/2 tsp lemon zest, 1/2 tbsp lemon juice and 1 tbsp warm water (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.
Fluff rice with a fork, then stir in olives and half the onions. Divide rice between bowls. Top with protein shreds.Sprinkle tomatoes and remaining onions over top.Drizzle some tahini sauce and hot sauce over top. (NOTE: Reference heat guide.)Serve remaining tahini sauce alongside.Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the shawarma spices and rice, though some found the overall flavor combination unusual or lacking.
- Ease of prep: Several noted the dish took longer to prepare than expected, with some struggling to time the components correctly.
- Suggestions: Consider adding more vegetables for balance; try marinating the protein shreds for better flavor absorption.
- Portions: Some found the meal light, suggesting adding extra veggies like zucchini or cucumber for a more filling dish.
- Texture: While opinions varied, many found the protein shreds' texture unusual; cooking them until crispy improved the experience for some.
- Leftovers: The dish reheated well for work lunches, with flavors holding up nicely the next day.
