Veggie Shawarma Bowl with Protein Shreds
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.
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.
Ingrédients
200 g
Émincé protéiné à base de plantes
1 pièce(s)
Mini concombres
113 g
Petites tomates
7 g
Mélange d’épices shawarma
(Contient Sulfites Peut contenir Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
¾ tasse(s)
Riz basmati
4 g
Mélange d'épices cumin-curcuma
(Peut contenir Moutarde, Arachides, Blé, Lait, Soya, Sulfites, Sésame, Noix, Triticale)
2 pièce(s)
Gousses d'ail
90 ml
Cornichon à l'aneth, en tranches
4 cs
Mayonnaise à base de plantes
(Contient Moutarde Peut contenir Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
7 g
Persil
1 pièce(s)
Oignon jaune
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Add mayo, remaining garlic, 1 tbsp water (dbl for 4 ppl) to a small bowl.
- Season with salt and pepper, then toss to combine.
- Fluff rice with a fork.
- Season with salt and pepper, to taste.
- Divide rice, protein shreds and salad between plates.
- Drizzle over garlic toum.