Ingredients

1 cup of quinoa
1 3/4 cups of vegetable broth
1 tablespoon of olive oil
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup of cherry tomatoes, halved
1 can of chickpeas, drained and rinsed
2 tablespoons of shawarma seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 ripe avocados, sliced
1/4 cup of hummus
1/4 cup of tahini sauce
Fresh parsley for garnish

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Vegan Shawarma Bowl with Extra Avocado

Created by: Howcan Team

Ingredients

1 cup of quinoa
1 3/4 cups of vegetable broth
1 tablespoon of olive oil
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup of cherry tomatoes, halved
1 can of chickpeas, drained and rinsed
2 tablespoons of shawarma seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 ripe avocados, sliced
1/4 cup of hummus
1/4 cup of tahini sauce
Fresh parsley for garnish

Instructions

In a medium saucepan, combine 1 cup of quinoa and 1 3/4 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion, red bell pepper, and yellow bell pepper. Cook for 5-7 minutes until the vegetables are tender.
Add the cherry tomatoes, chickpeas, shawarma seasoning, salt, and black pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Divide the cooked quinoa among 4 bowls. Top each bowl with the shawarma vegetable mixture, sliced avocado, a dollop of hummus, and a drizzle of tahini sauce.
Garnish with fresh parsley and serve immediately. Enjoy your delicious vegan shawarma bowl with extra avocado!

Main Course Lunch Dinner

Middle Eastern Vegan

The Vegan Shawarma Bowl with extra avocado is a modern twist on the traditional Middle Eastern dish. This plant-based version has gained popularity in recent years, especially among health-conscious and environmentally conscious consumers. The dish typically features a flavorful mix of marinated and roasted vegetables, plant-based protein such as tofu or seitan, and a generous serving of creamy avocado. The addition of extra avocado not only enhances the dish's creaminess but also provides a boost of healthy fats and nutrients. Chefs and restaurants across the globe have put their own spin on the Vegan Shawarma Bowl, incorporating local and seasonal ingredients to create unique flavor profiles. In regions with a strong vegan and vegetarian food scene, such as California and parts of Europe, this dish has become a staple on many menus. To make the best Vegan Shawarma Bowl with extra avocado, it's essential to nail the seasoning and marination of the vegetables and protein. The key lies in achieving the perfect balance of savory, smoky, and tangy flavors. Additionally, the avocado should be perfectly ripe and creamy to complement the other components of the dish. For those looking to try a famous alternative method for making this dish, some chefs have experimented with grilling the avocado for a smoky flavor, adding an extra layer of complexity to the dish. Today, the best versions of the Vegan Shawarma Bowl with extra avocado can be found in trendy vegan eateries and health-focused restaurants that prioritize fresh, high-quality ingredients and innovative culinary techniques. Whether you're a dedicated vegan or simply looking to explore plant-based options, this dish offers a satisfying and nourishing dining experience.

35 min

380 calories

Instructions

In a medium saucepan, combine 1 cup of quinoa and 1 3/4 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion, red bell pepper, and yellow bell pepper. Cook for 5-7 minutes until the vegetables are tender.
Add the cherry tomatoes, chickpeas, shawarma seasoning, salt, and black pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Divide the cooked quinoa among 4 bowls. Top each bowl with the shawarma vegetable mixture, sliced avocado, a dollop of hummus, and a drizzle of tahini sauce.
Garnish with fresh parsley and serve immediately. Enjoy your delicious vegan shawarma bowl with extra avocado!

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