Tempeh Shawarma Bowl with Chickpeas and Tahini Dressing

Richly marinated tempeh with chickpeas, rice and a fresh cucumber-tomato salad, served with a creamy tahini-lemon dressing. A protein-rich vegan bowl that non-vegans will also enjoy.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Tempeh
• 1 can Chickpeas (can, drained)
• 150 g Brown rice
• 0.5 pc English cucumber
• 2 pc Tomatoes
• 0.5 pc Red onion
• 1 pc Garlic clove
• 1 pc Lemon
• 2 tbsp Tahini
• 2 tbsp Olive oil
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• 0.5 tsp Ground coriander
• 0.5 tsp Turmeric
• 0.25 tsp Cinnamon
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and let it steam briefly.
2. Cut the tempeh into small cubes and fry in a pan with 1 tbsp olive oil over medium heat until golden brown on all sides.
3. Stir in the paprika powder, cumin, coriander, turmeric, cinnamon, a pinch of salt and 1 tbsp olive oil, and fry briefly until the tempeh is deeply seasoned.
4. Rinse the chickpeas, drain them, add them to the pan with the tempeh and fry along for 3 to 4 minutes.
5. Dice the cucumber and tomatoes, slice the onion into fine rings, and toss everything with salt and a little lemon juice.
6. Mix the tahini with the juice of half a lemon, the finely grated garlic clove and 3 to 4 tbsp water into a creamy dressing, and season with salt.
7. Finely chop the parsley and toss it into the salad.
8. Arrange the rice, tempeh chickpeas and salad in two bowls and drizzle with the tahini dressing.