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Shawarma Chickpea Rice Bowl


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1 bowl 1x
  • Diet: Vegan
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Ingredients

  • 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

  • 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