Seitan Shawarma Bowls

Pick the parsley leaves from their stems. Halve the cherry tomatoes. Thinly slice the shallot. Trim and quarter the radishes. Peel and mince the garlic. Trim the Roma crunch and roughly chop into bite-sized pieces. Halve the lemon and cut half into wedges.

Thinly slice just half the cucumber, and grate the remainder on the largest side of a box grater into a medium bowl. Add just half minced garlic, 2 tsp lemon juice, the yogurt, dried dill, and a pinch of salt and pepper. Stir the tzatziki sauce to combine.

Add ¾ cup water to a small saucepan and bring to a boil. Once the water boils, add the bulgur and a pinch of salt. Remove from heat, cover, and allow to rest until step 6.

In a medium bowl, combine the parsley leaves and halved tomatoes, 1 tsp olive oil, and a pinch of salt. Toss the cherry tomato salad to combine.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the seitan and a pinch of salt. Cook, tossing occasionally, until browned, about 5 minutes. Add the cumin and remaining minced garlic, toss well, and cook until fragrant, about 1 minute.

Divide the chopped Roma crunch lettuce and bulgur between shallow bowls. Top with seitan shawarma and cherry tomato salad. Layer on the sliced shallots, quartered radishes, and sliced cucumber. Sprinkle bowls with sumac and serve with tzatziki sauce and lemon wedges. Enjoy!