Veggie Shawarma Bulgur Bowl
with Greek-style cheese, cheat's tzatziki & pickled onion
Tzatziki is a refreshing yogurt-based dip originating from Greece. Rooted in Mediterranean cuisine, it’s believed to have been inspired by ancient Persian and Indian sauces, evolving into a Greek staple.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Veggie shawarma
(Contains Soy, Barley, Wheat, Egg)
75 g
Bulgur
(Contains Wheat May be present Soy)
½ piece
Red onion
25 g
Organic full-fat yogurt
(Contains Milk)
½ piece
[Persian] cucumber
½ piece
Garlic
½ sachet(s)
Greek-style spice mix
25 g
Greek-style cheese
(Contains Milk)
½ piece
Bell pepper
1 teaspoon
Smoked paprika
5 g
Dill, mint & flat leaf parsley
Not included in your delivery
½ tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
1 tablespoon
Red wine vinegar
½ teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Extra virgin olive oil
1 tablespoon
Water for the sauce
1 teaspoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cut the bell pepper into strips. Slice the onion in half rings and crush or mince the garlic.
- Cook the bulgur for 10 minutes or until done, then drain. Add the Greek-style spices and drizzle with extra virgin olive oil as preferred, then mix well to combine and set aside.
- In a small bowl, combine the red wine vinegar with the sugar.
- Add half of the onion and season to taste with salt and pepper (see Tip). Mix well to combine and set aside until serving, stirring occasionally.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the bell pepper with the rest of the onion and half of the garlic for 3 - 5 minutes.
Tip: if you don't like raw onion, fry all of it with the bell pepper instead.
- Add the veggie shawarma to the vegetables and fry for 5 - 6 minutes.
- During the final minute, add the smoked paprika, the honey and the water for the sauce (see pantry for amount). Mix well and season to taste with salt and pepper.
- In the meantime, quarter the cucumber lengthways and thinly slice it. Finely chop the fresh herbs.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- In a bowl, combine the yogurt with the mayonnaise, the extra virgin olive oil, half of the fresh herbs and the rest of the garlic.
- Add the cucumber and mix well to combine. Add some of the pickling liquid from the onion as preferred, then season to taste with salt and pepper.
- Serve the bulgur on deep plates. Top with the veggie shawarma, pickled onion and tzatziki.
- Crumble over the Greek-style cheese and garnish with the rest of the fresh herbs.