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Mushroom Shawarma Rice Bowl
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Mushroom Shawarma Grain Bowls

Shiitake mushrooms are sauteed with homemade shawarma seasoning, then piled high atop fluffy jasmine rice, handfuls of red cabbage, arugula, and classic shepherd salad. Drizzle with tzatziki sauce and sprinkle on feta cheese crumbles for a delicious lunch or healthful dinner!
Course Dinner, Lunch
Cuisine Mediterranean, Middle Eastern
Keyword meatless, rice bowls, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings

Ingredients

SHAWARMA SEASONING INGREDIENTS

  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp coriander
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp dried oregano

MUSHROOM SHAWARMA GRAIN BOWL INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 10 oz sliced shiitake mushrooms
  • 1 tbsp homemade shawarma seasoning (see above)
  • 2-4 dashes low sodium soy sauce
  • 1/4 tsp ground cinnamon (optional)
  • 1/4 tsp ground cloves (optional)
  • 2 cups cooked grain, divided (rice, quinoa, bulgur wheat, farro, etc)
  • 1 cup sliced red cabbage, divided
  • 1 cup arugula, divided
  • 1 cup shepherd salad, divided
  • tzatziki sauce or hummus, for drizzling
  • feta cheese crumbles, for topping
  • pomegranate seeds, for topping

Instructions

SHAWARMA SEASONING INSTRUCTIONS

  • Combine all spices listed under Shawarma Seasoning Ingredients in a small bowl and stir to combine. Set aside (and store leftover seasoning in an air-tight jar).

MUSHROOM SHAWARMA GRAIN BOWLS PREP

  • Warm up your grain of choice in the microwave and portion it out evenly between four pasta bowls.
  • Slice up your veggies if needed, then divide the shredded red cabbage, arugula, and shepherd salad evenly between the four bowls.

MUSHROOM SHAWARMA COOKING INSTRUCTIONS

  • Heat olive oil and butter in a medium skillet over medium heat.
  • Add mushrooms to the skillet and stir to coat. Let mushrooms cook, stirring regularly, for 5-7 minutes, or until they've softened and released most of their water.
  • Stir in 1 tbsp of the homemade shawarma seasoning, the soy sauce, and, if using, the additional 1/4 tsp of cinnamon and 1/4 tsp of cloves. Taste and add more seasoning(s) if desired.
  • Turn up the heat to high and cook mushrooms for another 3-4 minutes, until the water has evaporated and the mushrooms have turned slightly crispy.
  • Remove skillet from heat. Divide mushrooms evenly between the prepared bowls. Drizzle with tzatziki sauce or hummus, then top with feta crumbles and pomegranate seeds. Serve Mushroom Shawarma Grain Bowls while the mushrooms and rice are still warm.