Shawarma-Style Veggie Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Shawarma-Style Veggie Bowls

Shawarma-Style Veggie Bowls

with Protein Shreds and Yellow Rice

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!

Optional Spice

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

Preparation Time35 minutes
Cooking Time


serving amount

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


1 unit

Garlic, cloves

4 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

2 tbsp

Hot Sauce

2 tbsp


(Contains Sesame)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1.5 tsp

Cumin-Turmeric Spice Blend

Not included in your delivery

0.13 tsp


1.5 tbsp


0.19 tsp


0.06 tsp



Nutrition Values

Calories890 kcal
Fat51 g
Saturated Fat5 g
Carbohydrate84 g
Sugar5 g
Dietary Fiber9 g
Protein27 g
Cholesterol0 mg
Sodium2050 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook rice

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.

Cook onions

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.

Cook protein shreds

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.

Make tahini sauce

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.

Finish and serve

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.