Shawarma Protein Shreds and Veggie Bowl
with 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.
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.
Ingredients
200 g
Plant-Based Protein Shreds
1 unit(s)
Mini Cucumber
113 g
Baby Tomatoes
7 g
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
¾ cup
Basmati Rice
4 g
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
2 unit(s)
Garlic, cloves
90 mL
Dill Pickle, sliced
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard May contain Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
7 g
Parsley
1 unit(s)
Yellow Onion
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate garlic.
- Peel, then cut half the onion into 1/2-inch pieces.
- Heat a medium pot over medium heat. Add 1 tbsp (2 tbsp) butter, then onion 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 cup (2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 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 Shawarma Spice Blend.
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium heat.
- 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 cucumbers into 1/4-inch pieces.
- Halve tomatoes.
- Roughly chop parsley.
- Roughly chop pickles, reserving pickle bine 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 mayo, remaining garlic, 1 tbsp (2 tbsp) water.
- Season with salt and pepper, then mix until smooth.
- Fluff rice with a fork.
- Season with salt and pepper, to taste.
- Divide rice, protein shreds and salad between plates.
- Drizzle garlic toum over top.
