vegan chicken shawarma bowl | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2019/03/20/vegan-chicken-shawarma-bowl/

To me, this is heaven in a bowl! If you’ve been paying close attention you’ve seen I’ve been on a bowl kick over here at hot for food.

I now present to the easy vegan grain bowl dinner winner… a vegan chicken shawarma bowl with farro as the base, kale tabbouleh, pickled onions, and a maple tahini dressing.

The chicken shawarma is made from soy curls, which are an inexpensive source of plant protein. However, they do require a lot of work when it comes to seasoning, but in this case I figured it out for you. What you have is a super scrumptious, chewy, and spiced up chicken shawarma that tastes just like the real thing.

Watch the video below to see how this one all comes together or keep scrolling for the recipe.

vegan chicken shawarma bowl

Ingredients

pickled red onions (makes about 1 cup)

1 large red onion, thinly sliced1/2 white wine vinegar1 tbsp sea salt1 tbsp granulated sugar1/2 to 1 C water

vegan chicken shawarma

1 C butler soy curls (or TVP pieces)1 tsp reserved water from soaking the soy curls2 tsp vegan beef flavored bouillon paste (or chicken flavored)1 tsp apple cider vinegar1 tsp sea salt1 tsp granulated garlic powder1 tsp onion powder1 tsp ground cumin1 tsp dried oregano½ tsp ground turmeric½ tsp ground black pepper1 tbsp vegetable oil (or olive oil)

farro grain bowl

1 C / 185 g farro2 C / 500ml water1 tsp olive oil1 bay leafpinch of sea salt1 C diced cucumber1/2 C cherry tomatoes, sliced lengthwise1/2 C whole kalamata oliveswhole mint leaves, as garnish

kale parsley tabbouleh (makes about 3 cups)

3 C thinly sliced dino kale, stems removed2 tbsp lemon juice1/4 tsp red chili flakes1/2 tsp sea salt1 C packed flat-leaf parsley, finely chopped1/2 C packed mint, finely chopped1/4 C thinly sliced green onion

maple tahini dressing (makes about 3/4 cup)

1/4 C roasted tahini1/4 C water1 tbsp lemon juice1 tbsp apple cider vinegar1 tbsp maple syrup1 tsp garlic powder1/2 tsp sea salt

Instructions

To make the pickled onions, combine vinegar, sea salt, and sugar in a bowl or large jar. Add the onions and fill with water to submerge and cover all the onions. Refrigerate for as little as 2 hours, but overnight is best if you can prepare ahead. To make the vegan chicken shawarma, preheat the oven to 425°F. In a large bowl, add soy curls and cover with water and hydrate for at least 10 minutes. Using your hands squeeze out the moisture from the soy curls. Reserve 1 tsp of the residual water and drain the rest.In another bowl, add reserved soy curl water, vegan beef flavored bouillon, apple cider vinegar, salt, garlic powder, onion powder, cumin, dried oregano, turmeric, ground black pepper, and vegetable oil. Add the drained soy curls and coat evenly in the paste using your hands.Place soy curls on a baking sheet lined in parchment paper. Bake for 15 to 20 minutes, flipping halfway to roast the other side.To prepare the farro, rinse farro grain under cold water to remove the starch until the water runs clear. Add it to a sauce pan with the water, over medium heat. Add olive oil, bay leaf, and a pinch of salt. Once it begins to simmer, cover the pot with a lid and lower heat to continue simmering for 25 to 28 minutes or until all the water is absorbed and the grains are tender and cooked.To make the tabbouleh, add lemon juice, red chili flakes, and sea salt to bowl. Then add kale. Massage the kale using your hands to soften its texture. Then add parsley, mint and green onion and toss well to combine.To make the maple tahini dressing add tahini, water, lemon juice, apple cider vinegar, maple syrup, garlic powder, and sea salt to a blender and combine until smooth. If you don’t have a blender, use warm water to whisk up the tahini until smooth, before adding the remaining ingredients.To assemble the bowl, place 1 cup of farro for each serving. Top with cucumber, cherry tomatoes, kalamata olives, kale tabbouleh, pickled onions, and vegan chicken shawarma. Drizzle with maple tahini dressing.

Notes

The maple tahini dressing is adapted from the

. If you want the onions to be darker in color, prepare them 1 day in advance. Overnight is best. Pickled onions should be consumed within 2 weeks.

The post vegan chicken shawarma bowl appeared first on hot for food by Lauren Toyota.

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