Vegan Jackfruit Shawarma Bowl with Creamy Garlic Sauce

Let the jackfruit obsession begin.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.

Plants continue to impress us with their power to produce delicious, sustainable meals. If you haven't already tried it, we're obsessed with jackfruit's ability to transform into a hearty alternative meat option. Trust us, this vegan shawarma bowl is nothing short of mouthwatering. 

INGREDIENTS

Quinoa Tabbouleh

  • 1 cucumber diced
  • 1 cup mini tomatoes halved
  • 1 cup kalamata olives half
  • 1/8 cup chopped mint
  • 1/8 cup chopped cilantro
  • 1/8 cup chopped basil
  • 1 tsp garlic powder
  • 1 juice of lemon juice
  • 1 cup cooked quinoa
  • Salt and pepper to taste

Jackfruit

  • 1/4 teaspoon cumin
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Nutmeg
  • 3 tablespoons soy sauce
  • 1⁄2 lemon juice
  • 1⁄2 tablespoon nutritional yeast
  • 2 cups shredded jackfruit (can either be pre cooked or fresh, I prefer pre cooked, it’s easier to get in flavor and a meat like texture)

Creamy Garlic Sauce

  • 2 tablespoons Califia Original Almondmilk 1⁄2 cup Vegan Mayo
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic powder
  • salt & pepper to taste

Other optional additions/toppings on the bowl:

Sliced red onion, romaine lettuce, hummus, avocado

 

METHOD

Start by prepping your jackfruit and marinate in cumin, paprika, salt, pepper, turmeric, cinnamon, red pepper flakes, nutmeg, soy sauce lemon juice and nutritional yeast. Place aside until ready to cook.

Get your tabbouleh ready by dicing cucumbers, tomatoes, kalamata olives, mint, cilantro, basil + mixing with some cooked quinoa, garlic, salt + pepper.

Make your garlic sauce with Califia Original Almondmilk, vegan mayo, lemon juice + garlic powder (you can also use fresh minced garlic as well)

Once that’s ready, grill your jackfruit for 5-10 minutes until cooked through + start to assemble your bowl with greens, red onion, hummus, avocado, the jackfruit, tabbouleh + drizzled with garlic sauce.