Veggie Shawarma Bowl with Protein Shreds
with Golden Rice and Garlic Toum
étiquettes:
Végétarien
Allergènes:
Sulfites
•Moutarde
•Oeuf
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
200 g
Émincé protéiné à base de plantes
1 pièce(s)
Mini concombres
113 g
Petites tomates
1 cs
Mélange d’épices shawarma
(Contient Sulfites Peut contenir Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
¾ tasse(s)
Riz basmati
1.5 cc
Mélange d'épices cumin-curcuma
(Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
2 pièce(s)
Gousses d'ail
90 ml
Cornichon à l'aneth, en tranches
4 cs
Mayonnaise à base de plantes
(Contient Moutarde, Oeuf Peut contenir Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya)
7 g
Persil
1 pièce(s)
Oignon jaune
Informations nutritionnelles
Énergie (kcal)760 kcal
Graisses39 g
dont saturés4.5 g
Glucides78 g
dont sucres5 g
Fibres6 g
Protéines25 g
Cholestérol25 mg
Sel1230 mg
Gras Trans0.2 g
Potassium450 mg
Calcium125 mg
Fer4 mg
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.