A vibrant, Middle Eastern–inspired bowl packed with flavour. Fragrant basmati rice is topped with spiced Vivera Plant Shawarma Kebab, crispy chickpeas, fresh cucumber and tomato salad, peppery rocket, and finished with red onion, mint, and a squeeze of lemon. Ready in just 20 minutes.
Serves
2
Prep time
20min
Ingredients
100g Basmati Rice
100g canned chickpeas, drained
2 tsp olive oil
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper, to taste
100g cucumber, diced
80g cherry tomatoes, halved
1 pack Vivera Plant Shawarma Kebab
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp ground coriander
50g rocket
Garnish
30g raw red onion, thinly sliced
Fresh mint leaves, for garnish
Lemon wedges, for serving
Method
Prepare the rice – If not already cooked, make the rice according to the pack instructions. Fluff with a fork and season with a pinch of salt. Meanwhile…
Crisp the chickpeas – Pat the chickpeas dry, drizzle with 1tsp olive oil, then toss with garlic powder, onion powder, salt, and black pepper. Air-fry (or oven-bake) at 200°C for 12–15 minutes until golden and crispy.
Make the cucumber & tomato salad – In a bowl, toss the diced cucumber and cherry tomatoes with a pinch of salt and black pepper.
Cook the Vivera Shawarma – Heat a pan over medium heat with 1 tsp olive oil. Add the Shawarma and season with cumin, smoked paprika, ground coriander, salt, and black pepper for extra flavour. Cook for 4–5 minutes until golden and crispy.
Assemble the bowl – Start with a base of rice, then add the crispy Shawarma, cucumber & tomato salad, crispy chickpeas, and fresh rocket.
Garnish and serve – Top with sliced red onion and fresh mint leaves. Serve with lemon wedges for a fresh squeeze before eating.
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