Vegetarian Shawarma Rice
Elevate your weeknight dinner routine with this flavorful and vibrant Vegetarian Shawarma Rice dish—a perfect fusion of Middle Eastern-inspired spices and aromatic ingredients. This recipe starts with perfectly cooked basmati rice, and layers of sautéed chickpeas, zucchini, onion, and red bell pepper seasoned with a bold shawarma spice blend. Topped with fresh cucumber, tomato, parsley, and a creamy yogurt-tahini sauce, every bite delivers a delightful contrast of textures and zesty flavors. Ready in under 45 minutes, this easy vegetarian meal is ideal for serving family-style or impressing guests with a healthy, colorful feast. Add a dash of hot sauce for an optional kick, and enjoy this wholesome dish that combines comfort food with global flair!
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons shawarma spice blend
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cucumber, diced
- 1 tomato, diced
- 0.5 cup parsley, chopped
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon hot sauce (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Then, combine it with 3 cups of water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, until the rice is tender and water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and onion, and sauté until the onion is translucent, about 3-4 minutes.
Add the red bell pepper and zucchini to the skillet and continue to sauté for another 3 minutes until the vegetables are slightly softened.
Stir in the chickpeas, shawarma spice blend, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for another 5 minutes, stirring occasionally, until the chickpeas are warmed through and coated in spices.
In a small bowl, mix the plain yogurt with lemon juice, tahini, and hot sauce (if using) until smooth and set aside.
In a large serving bowl, layer the cooked basmati rice at the bottom, then top with the sautéed vegetable and chickpea mixture.
Add the diced cucumber, tomato, and chopped parsley on top. Drizzle the yogurt sauce over the top and serve immediately.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4680 mg | 203% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 57.3 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 3454 mg | 266% | |
| Iron | 10742.6 mg | 59681% | |
| Potassium | 4520 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
