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
Bird's eye view of a sharama chickpea and mushroom nourish rice bowl

Rice Bowl with Shawarma Spiced Mushrooms and Chickpeas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Vicky & Ruth
  • Total Time: 35 minutes
  • Yield: 2 bowls 1x
  • Diet: Vegan

Description

This vegan, gluten-free Shawarma Chickpea Nourish Rice Bowl is filled with warm spices and nourishing vegetables! It is sure to become your new favorite homemade Middle Eastern dishes.


Ingredients

Units Scale

For the Rice

  • 2 tsp extra virgin olive oil
  • 1 cup Basmati rice
  • 1/2 tsp salt
  • 2 tsp black sesame seeds (optional)

For the rice bowl

  • 2 tsp shawarma spice mix ( homemade or store-bought), divided
  • 1/2 tsp sea salt
  • 2 tsp extra virgin olive oil, divided
  • 3 large portobello mushroom caps or 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)
  • Schug (optional)

Instructions

Making the Rice

  1. Heat olive oil in a deep skillet for which you have a lid. Add rice and sauté for 5 minutes. Add 1.5 cups of water, 1/2 tsp salt and bring to a boil. Cover the skillet, lower the heat, and simmer for 20 minutes. Turn off the heat and let it sit undisturbed for 10 minutes.  Mix in the sesame seeds.

Making the rice bowl

  1. Add shawarma seasoning and 1/2 tsp salt in a small bowl and mix well.
  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 7-10 minutes,  or until all the water the mushroom releases cooks out. Stir often and set aside once cooked.
  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 2 minutes, tossing constantly
  4. To arrange the bowl add 1 cup of rice per bowl, place mushrooms, chickpeas, tomatoes, cucumbers, and corn on top, and drizzle with spicy tahini sauce or your favorite dressing and Schug for extra flavor and heat. 

Notes

  1. You will have some leftover rice, you can either add it to a bowl or save it for later use.  The calories are based on one cup of cooked rice per bowl.
  2. Use our spicy tahini dressing or your favorite salad dressing.

Other suggested veggies and toppings for your rice bowl

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 bowl without dressing
  • 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

5 Secrets to Tasty Meatless Recipes 

Impress your taste buds and revolutionize your cooking! 

Free email series to unlock