Ingredients
Mediterranean Shawarma Bowl:
- 1/2 cup Quinoa rinsed
- 8 oz Chicken breast boneless skinless thinly sliced
- 2 TBSP Extra-virgin olive oil
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 cup Cucumber chopped
- 1 cup Tomatoes chopped
- 1/2 cup Red onion chopped
- 1/4 cup Fresh parsley chopped
- 1/4 cup Fresh mint chopped
- 1 Lemon juiced
Seasoning
- Salt
- Black pepper to taste
Tzatziki sauce
- 1 cup Greek yogurt
- 1/2 Cucumber chopped
- 1 clove Garlic minced
- 1 TBSP Lemon juice
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Fresh dill
Falafel:
- 1 cup Chickpeas rinsed and drained
- 1/2 cup Fresh parsley
- 1/2 cup Fresh cilantro
- ¼ cup Onion roughly chopped
- 3 cloves Garlic
- 2 TBSP All-purpose flour
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Baking powder
- Vegetable oil for frying
Garlic Sauce:
- 1/2 cup Greek yogurt
- 2 cloves Garlic minced
- 1 TBSP Lemon juice
For Serving:
- 2 Pita bread
- 1 cup Romaine lettuce shredded
Sparkling Water
- 24 oz Sparkling water
Instructions
- Prep the ingredients per the instructions above.
- Cook the quinoa according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- In a bowl, combine the sliced chicken, olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Marinate for 15 minutes.
- In a large skillet over medium-high heat, cook the marinated chicken for about 8-10 minutes, or until cooked through. Set aside.
- Place all the ingredients for the tzatziki sauce in a blender. Pulse until combined. Set aside.
- In a food processor, combine the soaked and drained chickpeas, parsley, cilantro, onion, garlic, flour, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined and the mixture holds together.
- Shape the falafel mixture into small patties or balls.
- Heat vegetable oil in a deep pan over medium heat. Fry the falafel in batches until golden brown and crispy on all sides. Remove from the oil and drain on a paper towel-lined plate.
- In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and salt to make the garlic sauce. Set aside.
- Heat a nonstick pan on medium heat. Warm the pita bread on both sides then quarter or cut into wedges.
- Portion the quinoa. Top with the cooked chicken, cucumber, tomatoes, red onion, parsley, mint, and lettuce. Squeeze lemon juice over the bowl. Serve with falafel with garlic sauce, pita bread, and sparkling water.
Nutrition
Calories: 824kcal | Carbohydrates: 111g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 3509mg | Potassium: 1074mg | Fiber: 5g | Sugar: 34g | Vitamin A: 1189IU | Vitamin C: 11mg | Calcium: 192mg | Iron: 6mg
Mediterranean Shawarma Bowl
Ingredients
Mediterranean Shawarma Bowl:
- 1/2 cup Quinoa rinsed
- 8 oz Chicken breast boneless skinless thinly sliced
- 2 TBSP Extra-virgin olive oil
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 cup Cucumber chopped
- 1 cup Tomatoes chopped
- 1/2 cup Red onion chopped
- 1/4 cup Fresh parsley chopped
- 1/4 cup Fresh mint chopped
- 1 Lemon juiced
Seasoning
- Salt
- Black pepper to taste
Tzatziki sauce
- 1 cup Greek yogurt
- 1/2 Cucumber chopped
- 1 clove Garlic minced
- 1 TBSP Lemon juice
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Fresh dill
Falafel:
- 1 cup Chickpeas rinsed and drained
- 1/2 cup Fresh parsley
- 1/2 cup Fresh cilantro
- ¼ cup Onion roughly chopped
- 3 cloves Garlic
- 2 TBSP All-purpose flour
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Baking powder
- Vegetable oil for frying
Garlic Sauce:
- 1/2 cup Greek yogurt
- 2 cloves Garlic minced
- 1 TBSP Lemon juice
For Serving:
- 2 Pita bread
- 1 cup Romaine lettuce shredded
Sparkling Water
- 24 oz Sparkling water
Instructions
- Prep the ingredients per the instructions above.
- Cook the quinoa according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- In a bowl, combine the sliced chicken, olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Marinate for 15 minutes.
- In a large skillet over medium-high heat, cook the marinated chicken for about 8-10 minutes, or until cooked through. Set aside.
- Place all the ingredients for the tzatziki sauce in a blender. Pulse until combined. Set aside.
- In a food processor, combine the soaked and drained chickpeas, parsley, cilantro, onion, garlic, flour, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined and the mixture holds together.
- Shape the falafel mixture into small patties or balls.
- Heat vegetable oil in a deep pan over medium heat. Fry the falafel in batches until golden brown and crispy on all sides. Remove from the oil and drain on a paper towel-lined plate.
- In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and salt to make the garlic sauce. Set aside.
- Heat a nonstick pan on medium heat. Warm the pita bread on both sides then quarter or cut into wedges.
- Portion the quinoa. Top with the cooked chicken, cucumber, tomatoes, red onion, parsley, mint, and lettuce. Squeeze lemon juice over the bowl. Serve with falafel with garlic sauce, pita bread, and sparkling water.
Nutrition
Calories: 824kcalCarbohydrates: 111gProtein: 48gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 94mgSodium: 3509mgPotassium: 1074mgFiber: 5gSugar: 34gVitamin A: 1189IUVitamin C: 11mgCalcium: 192mgIron: 6mg
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