A twist on the Middle Eastern chicken shawarma, this paleo and grain-free Chicken Shawarma Bowl is high in protein and packed with flavour.
For the chicken:
For the roasted red bell pepper sauce:
For the tabbouleh:
For the cauliflower rice:
For the grilled eggplant:
For the rest:
Make the roasted red bell pepper sauce: Add all 3 ingredients to a food processor and puree until smooth. Pour into a small container and set aside.
Make the tabbouleh: Pulse the parsley and mint in the food processor. In a bowl, mix it with the remaining tabbouleh ingredients.
Make the cauliflower rice: Pulse cauliflower florets (if not already done) until they resemble rice. In a separate bowl, stir in 2 tbsp of the tabbouleh, za’atar to season and lemon juice.
Make the eggplant: Place a grill pan over high heat and let it get nice and hot. In a small bowl, mix together the olive oil, lemon juice and za’atar. Brush it over each side of the eggplant slices and ‘grill’ them in the pan for 1-2 mins per side, or until grill marks appear.
Arrange the bowls: Start with the romaine lettuce and tomatoes, followed by the tabbouleh and eggplant slices. Add the cauliflower rice next, arranging the chicken on top. Finally, spoon the pickled beets/purple cabbage on top, garnish with lemon and sprinkle with more za’atar to taste.
This recipe looks like it takes a lot of work, but the chicken, tabbouleh and cauliflower rice can all be prepared ahead of time in large batches if you like. This way, all you need to do when dinner time arrives is toss the ingredients together and grab a fork!