Middle Eastern Rice Bowl

This tabbouleh bowl is an homage to Levantine cuisine specifically, and Middle Eastern cuisine in general, with Organic Jade Pearl Rice™ instead of traditional bulgur wheat.

Middle Eastern Rice Bowl

This tabbouleh bowl is an homage to Levantine cuisine specifically, and Middle Eastern cuisine in general, with Organic Jade Pearl Rice™ instead of traditional bulgur wheat.

Course

Main Course
Prep time

30 Mins
cook time

30 Mins
servings

4
Author

@leeksnbeets

Ingredients

Sumac Cauliflower

1 small head cauliflower, broken into florets
1 tbsp avocado oil
1 tsp sumac
1 tsp salt

Rice

1 cup Lotus Foods Organic Jade Pearl Rice™
1¾ cups water
pinch salt

Shawerma Tempeh

8oz block tempeh, cut into cubes
1 tbsp avocado oil
1 tsp shawerma seasoning

Vinaigrette

¼ cup olive oil
2 tbsp lemon juice
1 large garlic clove, minced
½ tbsp sumac
1 tsp sea salt
1½-2 cups arugula
1 cup cherry tomatoes, halved
1 cup English cucumbers, chopped
¾ cup red onion, chopped
½ cup basil, chopped
½ cup mint, chopped
½ cup parsley, chopped

product used in the recipe

Organic Jade Pearl Rice™

1

Cauliflower: preheat oven to 450°F. In a large bowl, combine ingredients and mix until florets are well coated in seasoning. Transfer to a sheet pan and oven roast for 15 mins, then remove from oven and flip florets. Return to oven and cook until cauliflower is tender and crispy at the edges (~15 mins).
2

Rice: while cauliflower is roasting, combine rice, water and salt in a pot. Bring to a boil. Lower heat to simmer and cook until all liquid is absorbed (~12 mins). Remove from heat and let sit, covered, for 10 mins then fluff.
3

Tempeh: combine all the ingredients in a bowl and mix till tempeh cubes are well coated. Transfer to an air fryer and fry at 350°F for 10 mins OR transfer to a sheet pan and bake at 350°F for 8 mins, flip and bake 8 mins more.
4

Vinaigrette: add ingredients to a measuring cup and whisk until well combined.
5

Plate: place rice, cauliflower, tempeh and remaining salad ingredients in a large bowl, drizzle with vinaigrette and serve deconstructed or mixed.