Description
Smoky Mushroom Shawarma Bowls with Turmeric Rice and Garlic Sauce
Ingredients
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1.5 lb (680 g) cremini or button mushrooms, sliced ¼-inch thick
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp ground cumin
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½ tsp ground coriander
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½ tsp turmeric
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¼ tsp cayenne (optional)
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Salt & black pepper
Turmeric Rice
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1 cup basmati rice, rinsed
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2 cups water or vegetable broth
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½ tsp turmeric
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1 tbsp olive oil or butter
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Big pinch salt
Quick Cucumber Salad
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1 large cucumber, diced
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¼ red onion, thinly sliced
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1 tbsp lemon juice
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1 tbsp olive oil
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Salt & pepper
Garlic Yogurt Sauce
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½ cup Greek yogurt (or plain plant yogurt)
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2–3 garlic cloves, minced
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1 tbsp lemon juice
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Salt & pepper
For Serving
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Chopped parsley or cilantro
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Lemon wedges
Instructions
1. Cook the Turmeric Rice
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In a saucepan combine rice, water/broth, turmeric, oil/butter, and salt.
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Bring to a boil.
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Cover, reduce heat to low, and simmer 15–18 minutes.
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Remove from heat and let sit covered 5–10 minutes. Fluff with a fork.
2. Roast the Shawarma Mushrooms
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Heat oven to 425°F / 220°C.
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Toss mushrooms with olive oil and all spices. Season well with salt and pepper.
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Spread in a single layer on a baking sheet.
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Roast 15–20 minutes, stirring once, until browned and caramelized.
3. Make the Cucumber Salad
Mix cucumber, red onion, lemon juice, olive oil, salt, and pepper in a bowl. Set aside.
4. Make the Garlic Sauce
Stir yogurt, garlic, lemon juice, salt, and pepper until smooth. Chill until serving.
5. Assemble the Bowls
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Divide turmeric rice into bowls.
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Top with roasted mushrooms.
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Spoon over cucumber salad.
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Drizzle generously with garlic sauce.
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Finish with herbs and a squeeze of lemon.
Notes
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Roasted chickpeas or grilled tofu for extra protein
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Hummus or warm pita on the side
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Tomatoes or olives in the salad
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A pinch of chili flakes for heat