Vegan Shawarma Recipe

White bowl filled with vegan shawarma, onions, cucumber, tomato and lettuce.

This quick and easy vegan shawarma bowl is made with flavorful lentils, rice, and aromatic spices like cumin, paprika, and turmeric. Ready in just 10 minutes, it's a perfect way to use up leftovers and enjoy a plant-based meal that's both hearty and satisfying. Serve with fresh veggies like cucumbers, tomatoes, and onions, or stuff into pita or tortillas for a fun and customizable meal.

Course dinner, Lunch

Cuisine Mediterranean

Keyword lentil shawarma, vegan shawarma, vegan shawarma bowls, vegetarian shawarma

Prep Time 1

Cook Time 7

Total Time 8

Servings

Calories 571kcal

Author Samantha Rowland

Ingredients

1 medium red onion, finely chopped
2 medium garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
2 teaspoon paprika
1.5 teaspoon garlic powder
1.5 teaspoon ground cumin
1.5 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground turmeric
3 cups cooked lentils
2.5 cups cooked jasmine rice
1 cup vegetable broth

Salad Ingredients (optional)

3 heads romaine lettuce
1 cup cherry tomatoes
3 tbsp. kalamata olives
1/4 medium red onion, sliced
1 cup cucumber, sliced

Cilantro Tahini Dressing (optional)

3.5 tablespoon tahini
3 tablespoon water
1 medium lime, juiced
1/4 cup cilantro
1/2 teaspoon garlic powder
1/4 teaspoon sea salt

Instructions

Start by finely chopping 1 medium onion and 2 garlic cloves. While that you are working on this, preheat a large skillet over medium heat.
When the skillet is preheated, add 1 tablespoon olive oil and onions, cook 3-4 minutes.
After 3-4 minutes, add the garlic and cook 1 minute.
After 1 minute, add 2 teaspoons paprika, 1.5 teaspoons of garlic powder, ground cumin and salt, 1 teaspoon cinnamon and turmeric and 3 cups cooked lentils to the onions. Stir well and cook 2-3 minutes until lentils are warmed through.
After 1 minute, add 1 cup vegetable broth and 2.5 cups cooked rice. Stir well. Turn off the heat and cover the skillet, let the residual heat warm the rice.
Optional: While the lid is on the skillet, chop 3 heads romaine lettuce, half 1 cup cherry tomatoes, slice1/4 of a medium red onion and 1 cup of cucumber and half 3 tablespoons olives.
If you are making the dressing, put 3.5 tablespoons tahini, 3 tablespoons water, the juice of 1 lime, 1/4 cup cilantro, 1/2 teaspoon of both garlic powder and salt in the blender and blend on high 1 minute until smooth.
Assemble the salad bowls with veggies, shawarma rice and lentils and top with dressing.

Notes

Top tips

Scrape down the brown bits at the bottom of the skillet.
Turn off the skillet after you add the rice and vegetable broth.
Buy precooked lentils in the grocery store. You can also use cooked chickpeas or white beans.
You can buy quick cooking rice from grocery store or use frozen rice (defrost before using).

Storing leftovers

Fridge – store leftovers in the fridge up to 4 days in an airtight container. Note: cooked rice can only be stored in the fridge about 5 days so if you are using leftover rice, take that into account.

Freezer - freeze leftover vegan shawarma for up to 3 months (just the rice and lentils). I like to freeze in individual portions using Soupercubes. Once frozen, transfer to a freezer safe bag or container and label the container with the name, date and use by date.

Nutrition