Shawarma Protein Shreds and Veggie Bowl
with Golden Rice and Garlic Toum
Tags:
Veggie
Allergens:
Sulphites
•Mustard
•Egg
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 Mustard, Egg May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
7 g
Parsley
1 unit(s)
Yellow Onion
Nutrition Values
Calories760 kcal
Fat39 g
Saturated Fat4.5 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber6 g
Protein25 g
Cholesterol25 mg
Sodium1230 mg
Trans Fat0.2 g
Potassium450 mg
Calcium125 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.
