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Shawarma-Inspired Plant-Based Protein Shred Bowls
Shawarma-Inspired Plant-Based Protein Shred Bowls

Shawarma-Inspired Plant-Based Protein Shred Bowls

with Veggies, 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.

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).

Tags:
Veggie
•New
•Low CO2
Allergens:
Schwefeldioxide und Sulfite
•Senf

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

3.5 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

½ unit(s)

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

Calories850 kcal
Fat51 g
Saturated Fat5 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber6 g
Protein25 g
Sodium1490 mg
Potassium400 mg
Calcium100 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.

Utensils

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Large Bowl
•Medium Bowl
•Small Bowl

Cooking Steps

Prep and start rice
1
  • 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.
Cook rice
2
  • 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.
Cook protein shreds
3
  • 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.
Make salad
4
  • 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.
Make garlic toum
5
  • 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.
Finish and serve
6
  • Fluff rice with a fork. Season with salt and pepper.
  • Divide rice, protein shreds and salad between plates.
  • Drizzle garlic toum over top.
Meal right image

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