Seitan Shawarma Bowls
with Cherry Tomato Salad & Tzatziki Sauce
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- 1 oz fresh parsley
- 8 oz cherry tomatoes
- 2 shallots
- 8 radishes
- 1 lemon
- 4 cloves garlic
- 1 cucumber
- 1 romaine heart
- 5.3 oz Forager® Project Cashewgurt®
- 1 tbsp dried dill
- 2¼ cups bulgur wheat
- 24 oz seitan
- 1 tbsp ground cumin
- 1½ tsp sumac
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Pick the parsley leaves from the stems. Halve the cherry tomatoes. Thinly slice the shallots. Trim and quarter the radishes. Peel and mince the garlic. Trim the romaine lettuce and roughly chop into bite sized pieces. Halve the lemon.
Thinly slice just half the cucumber, then grate the remainder on the largest side of a box grater into a medium bowl. Add the lemon juice, just half the minced garlic, Cashewgurt, dried dill, and a pinch of salt and pepper to the bowl. Stir the tzatziki sauce to combine.
Add 2¼ cups water to a medium 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, halved tomatoes, 2 tsp olive oil, and ¼ tsp salt. Toss the cherry tomato salad to combine.
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, add just half the seitan and a pinch of salt. Cook, tossing occasionally, until browned, about 5 minutes. Transfer the seitan to a plate. Add the remaining seitan to the skillet and cook for 5 minutes. Add the cumin and remaining minced garlic, and return the first batch of seitan and cook until hot, about 2 minutes.
Divide the chopped romaine lettuce and bulgur between shallow bowls. Top with seitan shawarma and cherry tomato salad. Layer on sliced shallots, quartered radishes, and sliced cucumber. Sprinkle bowls with sumac and serve with tzatziki sauce. Bon appétit!