Cauliflower Shawarma Bowl

Victoria Dwek Recipe By
  • Cooking and Prep: 1 h
  • Serves: 6
  • No Allergens

This recipe really makes a complete nutritious, and exciting meal. You can also use the Three Onion Cauliflower Rice as a base for this dish, simply add the turmeric and cumin. Add fresh pita if some at the table want. Yield: 2-3 bowls.

Watch Victoria Dwek make this tasty shawarma bowl and 3 other amazing cauliflower rice dishes here!

Ingredients (22)

Yellow Cauliflower Rice

Chicken

Red Cabbage Salad

Israeli Salad

For Assembly

Start Cooking

Prepare the Cauliflower Rice

  1. Heat oil in a saute pan. Add onion and saute until soft, seven minutes.

  2. Add cauliflower and saute for four to five minutes, until the cauliflower is warm and any liquid has evaporated.

  3. Season with salt, turmeric, and cumin. Set aside.

Prepare the Chicken

  1. In a bowl, combine chicken thighs, oil, shawarma spice, and salt. You can do this ahead of time and marinate or right before cooking.

  2. Grease a grill pan and heat over high heat. Once pan is hot, add chicken and cook, about four to five minutes per side. Slice into strips (if any piece didn’t cook through, you can add it back to the pan).

Prepare the Red Cabbage Salad

  1. Combine all ingredients.

Prepare the Israeli Salad

  1. Combine all ingredients.

To Serve

  1. Place cauliflower rice into two or three bowls.

  2. Top with a row of chicken strips, red cabbage salad, and Israeli salad.

  3. Drizzle chummus or techina over the top.

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