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Tempeh Shawarma Bowl

Transport your tastebuds to the vibrant flavours of the Middle East with our TEMPEH SHAWARMA BOWL! With perfectly spiced cubed tempeh, fluffy rice and a creamy dairy-free drizzle, experience the essence of this beloved dish - now with a plant-based twist! Follow the steps below to create this scrumptious bowl!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 brick of Henry's Tempeh cut into bite size cubes
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp poultry seasoning
  • 1 tbsp coriander powder
  • 1 tsp salt
  • 1 tsp chilli powder
  • 2 tbsp hot pepper paste swap out with ketchup for a more mild flavour
  • 1 cucumber diced
  • 2 tomatoes diced
  • 1/2 cup pickled turnips cut into small pieces
  • 1/2 cup vegan feta
  • 1 cup vegan yogurt
  • 2 tbsp garlic sauce can sub with a garlic hummus
  • 2 tbsp pepperoncini brine
  • 1/2 tsp salt
  • 1/4 cup hummus for serving
  • 2 cups of cooked rice for serving
  • Fresh dill for garnish

Method
 

  1. In a bowl, combine the cubed tempeh with the olive oil, cumin, poultry seasoning, coriander powder, salt, chili powder and hot pepper paste. Set aside to marinate while you cook the rice (according to the package directions).
  2. In a bowl or container, add yogurt, garlic sauce or hummus, pepperoncini brine and salt. Mix until smooth. Set aside. Cut up your cucumber and tomato and set aside.
  3. Heat up a frying pan on medium-high heat and add some olive oil to the pan. Add the tempeh mixture. Sear on all sides for about 5-8 minutes.
  4. Build the bowl with the cooked rice on the bottom, then tempeh mixture, fresh veg, hummus and drizzle on that yogurt sauce! Top with fresh dill and hummus and dig in!

Notes