Tempeh Shawarma Bowl

Tempeh Shawarma Bowl

Ingredients

By Nicole Osinga, RDN
  • 1 1/2 lbs tempeh
  • 4 cups purple cabbage (shredded)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1/2 cup red onion (sliced)
  • 1 cup quinoa
  • 2 tsps cumin
  • 1 tsp oregano
  • 1 tsp turmeric
  • 1 1/2 tsps paprika
  • 2 tsps garlic powder
  • 1/4 cup unsweetened coconut yogurt
  • 1 tbsp lemon juice

Instructions

  1. Cook the quinoa according to package directions.
  2. Heat a large nonstick skillet over medium high heat and add the sliced tempeh. Cook them in the pan for 3-4 minutes, stirring occasionally. Let them get a little browned. Sprinkle on all the spices. Cook about 3-4 more minutes and remove from heat.
  3. Wisk together the vegan yogurt, 1 tsp garlic and lemon juice.
  4. Create a bowl with the tempeh, quinoa, shredded cabbage, peppers and onions. Serve with yogurt sauce.