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.