Turkey Shawarma Nourish Bowl
Recipe by Julia Gibson
All the flavours you know and love about shawarma, but in a nourish bowl full of vitamin and mineral-rich plants, lean protein, complex carbohydrates and warming anti-inflammatory spices. The meal is grounding and comforting, but will leave you feeling, fresh, light and energized.
Make the brown rice: Combine 1 cup of brown rice with 2 cups of water in a saucepan. Bring to a boil, cover then lower to a simmer and cook for 35-40 minutes until the water has absorbed. Let sit for 5 minutes before fluffing.
Preheat your oven to 400 degrees Fahrenheit. Toss the cauliflower in 1 tablespoon of olive oil and season with salt and pepper. Spread out on a baking sheet and roast for 30-35 minutes until browned and crispy, tossing halfway through.
When there’s 10 minutes left of the cauliflower, heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the garlic cloves and ground turkey. Use a wooden spoon to break up the turkey.
Once the turkey is almost cooked through, add the spice blend along with 1/4 cup of water. Cook, stirring constantly, until the turkey is coated in the spice blend and cooked through.
Divide the rice between bowls, and top with the cauliflower, turkey, cucumber, radishes, lettuce and toppings of choice.
Crumble tofu to use in place of the turkey for a vegan option- Omit rice and use more lettuce to make it a shawarma salad- Use quinoa, faro or any other grain in place of brown rice
Green Tahini Sauce: add the tahini, 1 garlic clove, lemon juice, 2 tbsp of olive oil and two cups of your fresh herbs in a food processor and pulse until smooth.
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