Shawarma-Spiced Paneer Bowls with Creamy Chimichurri and Jasmine Rice

These shawarma-spiced paneer bowls are a Middle Eastern-inspired vegetarian dinner that’s packed with flavor and texture. Soft, mild paneer cheese is seared until golden and crisp, then served over fragrant jasmine rice with sautéed bell pepper and onion.

Shredded baby lettuce and diced tomato add freshness, while a creamy chimichurri sauce and a drizzle of hot sauce bring heat and brightness. It’s a balanced, satisfying bowl that comes together in under 30 minutes.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

8 ounce PaneerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, stock concentrate, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Trim and discard root end from lettuce; pat leaves thoroughly dry with paper towels, then thinly slice into strips. Dice tomato into ½-inch pieces. Dice paneer into ½-inch cubes. In a small bowl, combine mayonnaise, sour cream and chimichurri.
3. In a medium bowl, toss paneer with a drizzle of oil, half the Shawarma Spice Blend (you’ll use the rest in the next step), salt and pepper until evenly coated. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add paneer and cook until browned, 1-2 minutes per side. Transfer paneer to a plate.
4. Add a drizzle of oil to same pan over medium-high heat. Add onion, bell pepper, remaining Shawarma Spice Blend, salt and pepper. Cook, stirring occasionally, until browned and tender, 3-5 minutes.
5. Divide rice between bowls. Top with paneer, onion and bell pepper, lettuce and tomato in separate sections. Drizzle everything with creamy chimichurri sauce and as much hot sauce as you like. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time and water ratio according to package directions.

Is paneer cheese necessary? Can I use tofu instead?

Paneer is key for this recipe, but extra-firm tofu can be substituted. Press and cube the tofu, then sear as directed.

What if I don't have shawarma spice blend?

You can make your own by combining cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne.