Vegan Shawarma Plate

A delicious mezze salad plate with roasted sweet potato & courgette, vegan shawarma, houmous, & topped with a zesty garlic yoghurt dressing.

Difficulty Rating

This is my current favourite dish as the sun is still trying to hold on to the days and Autumn is trying to push its way through - it's the perfect mix of freshness and comfort with flavour that packs a punch.

Now this dish is great if you want to make all the elements from scratch, but it also equally as good if you want to buy your houmous from the supermarket (I won't tell anyone it's okay).

This is the perfect mid-week meal for two, easy to whip up, delicious, and only 620 calories!

Ingredients

Shawarma mix

• 175g vegan shawarma (I use Vivera)

• 1 red onion, halved and sliced

• 1 yellow pepper, sliced into strips

• 1 red pepper, sliced into strips

• 3 garlic cloves, minced

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1 tbsp vegetable oil

Main dish

• 200g iceberg lettuce

• 8 baby plum tomatoes, sliced in half

• 6 slices of cucumber, quarter

• 1 carrot, grated

• 1 tbsp houmous (whatever flavour you prefer)

• 1 sweet potato, diced

• 1 courgette, diced

• 2 tsp vegetable oil

• 1 tsp garlic powder

• 1/2 tsp oregano

• 1 tsp smoked paprika

• 50g greek style vegan cheese, diced (Violife is my go to)

• Pickles (I went for sliced gherkins and pickled beetroot)

• Bunch of fresh parsley, chopped

• Fresh chives, chopped

Dressing

• 4 tbsp vegan yoghurt

• 1 tsp lemon juice

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• small bunch of fresh parsley, chopped

• Salt, to taste

Method

1. Add the diced sweet potato, 1 tsp oil, garlic powder and oregano into a bowl. Coat evenly and put on a baking tray for 20-25 minutes at fan assist 180c (or 18 minutes in the airfryer)

2. Add the courgette, 1 tsp oil and smoked paprika into a bowl. Coat evenly and add to the sweet potato baking tray after they have cooked for15 minutes for the last 10 minutes (or 8 minutes in the airfryer)

3. In a large frying pan (or wok) heat 1 tbsp vegetable oil and add the red onion and peppers. Saute for 5-8 minutes until the peppers and onions have softened, then add the garlic, smoked paprika, cayenne pepper, oregano and vegan shawarma and cook for 5 minutes more. (Optional - if you like a spicy kick I add a few splashes of tabasco at this stage)

4. Add your lettuce, cucumber, carrot, tomatoes, pickles and houmous to your plate.

5. Add your cooked sweet potato, courgette, shawarma mix and Greek style cheese on top of the salad

6. Mix all the yoghurt dressing ingredients in a small cup/bowl and drizzle 2 tbsp of the dressing on each plate.

7. Finish the dish with a twist of black pepper, chopped chives and parsley.

I have been raving about this Shawarma Plate ever since I made it- I was super happy with the balance of flavours, the protein content, and the fact it was tasty as heck.

Blessed be,

Vegan VVitch