If you’re looking for some tempeh bowl recipes, look no further than this vegan shawarma bowl that will change your feelings on tempeh forever.
I’ve tried cooking tempeh now and again, but this particular middle eastern tempeh recipe has me in a chokehold (lol).
It’s the perfect blend of crispy spicy tempeh, warm buttery rice, and caramelized peppers and onion. All topped with a generous drizzle of creamy garlic yogurt sauce. Like what’s not to love?!
Did I mention that this is a sheet pan veggie bowl, so you’ll only have to clean one dish?! Plus, this vegan shawarma bowl is the perfect way to get in your veggies without eating boring cold salads.
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- Jump to the recipe
- Ingredients you’ll need
- How to make this bowl
- How to make the shawarma bowl sauce
- How to meal-prep this bowl
Ingredients You’ll Need
Here’s everything you’ll need to make this vegan tempeh shawarma bowl. And yes, there is a ton of spices, but all good shawarma is packed with spices, so don’t leave it out!
- Tempeh – I recommend using the original tempeh from Lightlife
- Red onion
- Red bell pepper
- White rice
- Cilantro
- Vegan yogurt
- Lemon juice
- Olive oil
- Salt
- Spices (cumin, coriander, garam masala, garlic powder, onion powder, cayenne pepper and paprika)
How to Make This Vegan Shawarma Bowl
This bowl is super easy to make, as the veggies and tempeh are both roasted in the same pan. I’ll outline how to make it below, but the full detailed instructions and measurements are the in the recipe card below.
- Begin by preheating the oven to 450°F and lining a baking sheet with parchment paper.
- Cut the tempeh into bite-sized pieces and add to the pan. Next, cut the red onion and bell pepper into thick strips and add to the sheet pan. Make sure that the bell pepper and red onion slices are fairly thick, otherwise they will burn before the tempeh is done baking.
- Drizzle the tempeh and veggies with the oil and lemon juice (you don’t need to necessarily measure the oil or lemon juice, just make sure everything is thoroughly coated). Then sprinkle over all of the spices and toss everything together to coat thoroughly.
- Bake the tempeh and veggies in the oven for 25 minutes until caramelized and golden-brown.
- While the tempeh and veggies roast, prep the rest of the bowl.
- Start by cooking the white rice according to the package instructions.
- While the rice is cooking, prepare the yogurt dressing. Simply whisk all of the ingredients together. Adjust for salt and lemon.
- Once the tempeh and veggies are done, add them into the serving bowl, along with the white rice. Drizzle over the prepared yogurt dressing and toss everything together.
- Adjust the salt if necessary and enjoy!
How to Make the Shawarma Bowl Sauce
The sauce for this tempeh shawarma bowl is super simple!
Simply add the yogurt, lemon juice, salt and garlic powder into a bowl. Whisk the sauce really well to ensure there are no garlic powder clumps and taste test. You may have to adjust the salt or add some water if you want the sauce thinner.
As you can see, the sauce is insanely simple!
Oh, and I usually use the Kite Hill almond milk yogurt — it’s vegan and has minimal ingredients.
Meal Prep this Shawarma Bowl
Because I’m sure some of you will ask, this tempeh bowl is amazing for meal prep.
And here’s exactly how to meal-prep this shawarma bowl so you can have a healthy dinner in under 10 minutes when you’re too tired to cook.
- Depending on whether you want to have this two or three times during the week, scale the recipe up accordingly. Although, I will say the portion size is on the larger side, so you may be able to get two portions out of one serving.
- Anywho, start by cooking the rice according to package instructions.
- While the rice cooks, bake the tempeh and veggies according to the recipe.
- Next, prep the yogurt sauce and store it in a small jar or small glass tupperware.
- Once the rice, tempeh and veggies are done cooking, store them in two separate glass tupperwares in the fridge.
- That’s it, that’s how you meal prep this bowl.
When you’re reading to eat this for dinner, simply heat up some rice, the tempeh and veggies. Then plate it with some finely chopped cilantro and a drizzle of the yogurt sauce.
And if you’re feeling fancy you can sprinkle on some sumac as well!
Even More Vegan Veggie Bowl Recipes
Made This Recipe?
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Vegan Tempeh Shawarma Bowl
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 person 1x
- Category: Main Course
- Cuisine: Middle Eastern
Description
It’s the perfect blend of crispy spicy tempeh, warm buttery rice, and caramelized peppers and onion. All topped with a generous drizzle of creamy garlic yogurt sauce. Like what’s not to love?!
Ingredients
Roasted Tempeh & Veggies
- 1 package Lightlife Original Tempeh
- 1 medium Red bell pepper
- ½ medium Red onion
- 2–3 tbsp Olive oil ((no need to measure this, just drizzle it))
- 3 tbsp Lemon juice ((no need to measure this, just drizzle it))
- 1 tsp each Cumin, Coriander, Garlic powder, Onion powder and Pink Himalayan Salt ((use less salt if you're using table salt))
- ½ tsp Cayenne pepper, Garam Masala and Paprika
Yogurt Sauce
- 2 tbsp Vegan yogurt
- 1 tbsp Lemon juice
- ½ tsp Pink Himalayan Salt ((use less if you're using a table salt))
- ¼ tsp Garlic powder
Other
- ¼ cup White rice
- Handful of Cilantro ((can sub with parsley))
Instructions
- Begin by preheating the oven to 450°F and lining a baking sheet with parchment paper.
- Cut the tempeh into bite-sized pieces and add to the pan.
- Next, cut the red onion and bell pepper into thick strips and add to the sheet pan. Make sure that the bell pepper and red onion slices are fairly thick, otherwise they will burn before the tempeh is done baking.
- Drizzle the tempeh and veggies with the oil and lemon juice (you don’t need to necessarily measure the oil or lemon juice, just make sure everything is thoroughly coated). Then sprinkle over all of the spices and toss everything together to coat thoroughly.
- Bake the tempeh and veggies in the oven for 25 minutes until caramelized and golden-brown. While the tempeh and veggies roast, prep the rest of the bowl.
- Start by cooking the white rice according to the package instructions.
- While the rice is cooking, prepare the yogurt dressing. Simply whisk all of the ingredients together. Adjust for salt and lemon. Feel free to add a little extra water if you want the sauce thinner.
- Once the tempeh and veggies are done, add them into the serving bowl, along with the white rice. Drizzle over the prepared yogurt dressing and toss everything together. Adjust the salt if necessary and enjoy!
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