Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shawarma Chickpea Rice Bowl


  • Author: Vicky & Ruth
  • Total Time: 35 minutes
  • Yield: 1 bowl 1x
  • Diet: Vegan

Ingredients

Scale
  • 1/3 cup Basmati rice
  • 2 tsp black sesame seeds (optional)
  • 2 tsp shawarma spice mix ( homemade or store bought), divided
  • 3 tsp extra virgin olive oil, divided
  • 2 cups sliced shiitake mushrooms
  • 1 cup canned chickpeas, rinsed and drained
  • 1 large vine ripe tomato, diced
  • 2 Persian cucumbers, sliced
  • 1/2 cup corn kernels
  • Spicy Tahini Sauce (or your favorite dressing)

Instructions

  1. Cook the rice according to the instruction on the package. Add the sesame seeds if using, toss well and set aside
  2. Heat 2 teaspoons of the olive oil in a large skillet. Add the sliced mushrooms and 1 teaspoon of the shawarma spice, and cook over medium heat for 3-4 minutes, stirring often. Set aside
  3. In the same skillet, heat the remaining teaspoon of olive oil. Add the chickpeas and one teaspoon of spice and cook over medium heat for just a minute, tossing constantly
  4. Arrange the rice, mushrooms, chickpeas, tomatoes, cucumbers and corn in a bowl, and drizzle with spicy tahini sauce
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 bowl
  • Calories: 746
  • Sugar: 23.2
  • Sodium: 361.9
  • Fat: 23.4
  • Saturated Fat: 3.2
  • Unsaturated Fat: 17.4
  • Trans Fat: 0
  • Carbohydrates: 119.9
  • Fiber: 19
  • Protein: 24.3
  • Cholesterol: 0

Keywords: #rice #bowl #shawarma #glutenfree #vegan #plantbassed

5 Secrets to Tasty Meatless Recipes 

Take your recipes from
Blah to Yowza!

Free email series