Turmeric Rice Bowls with Shawarma Chickpeas and Hummus Sauce

Transport your taste buds to the streets of New York with this vibrant vegan bowl. Fragrant turmeric rice, shawarma-spiced chickpeas and a crisp Israeli-style cucumber-tomato salad are drizzled with two sauces-creamy garlic hummus and zesty hot sauce-then served with warm pita for dipping. Every bite is a perfect balance of spice, crunch and creaminess.

This recipe is entirely plant-based and packed with protein and fiber. The turmeric rice gets a boost from crunchy almonds and scallions, while the chickpeas are glazed in a savory shawarma spice blend. It’s a quick, satisfying meal that brings street-cart flavor straight to your kitchen.

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Ingredients

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Heat a drizzle of oil in a small pot over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings) until combined. Add rice, one stock concentrate (two for 4), 1¼ cups water (2¼ cups for 4), a big pinch of salt and pepper. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. Wash and dry produce. Quarter lemon. Dice tomato. Quarter cucumber lengthwise, then slice into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
3. In a small bowl, combine hummus, 1 TBSP olive oil, ½ tsp garlic powder (you’ll use more later) and juice from one lemon wedge (2 TBSP olive oil, 1 tsp garlic powder and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a separate small bowl (medium bowl for 4), combine tomato, cucumber, half the scallion greens, juice from one lemon wedge (two wedges for 4), a drizzle of olive oil, salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, half the Shawarma Spice Blend (all for 4 servings), 1 tsp garlic powder (2 tsp for 4), salt and pepper. Cook, stirring, until fragrant, 1 minute. Stir in chickpeas with their liquid and remaining stock concentrates. Cook, stirring occasionally, until chickpeas are glazed and liquid has mostly evaporated, 4-6 minutes. Remove from heat. Stir in a squeeze of lemon juice; season with salt and pepper to taste.
5. While chickpeas cook, brush pitas all over with a drizzle of olive oil; season with remaining garlic powder, salt and pepper. Place on a baking sheet and toast on top rack until softened and warmed through, 3-4 minutes. Cut pitas into four wedges each. Fluff rice with a fork; stir in almonds and remaining scallion greens. Season with salt and pepper to taste.
6. Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle bowls with hummus sauce and hot sauce to taste. Serve with pitas and any remaining lemon wedges on the side. Tip: Scoop up rice, chickpeas, veggies and sauces with pita for a perfect bite.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust cooking time as needed.

How can I make this dish gluten-free?

Use gluten-free pita or serve with gluten-free flatbread. Ensure the stock concentrates and spice blends are gluten-free.

Can I prepare the components in advance?

Absolutely. Cook the rice, prepare the chickpeas and make the salad and hummus sauce up to 2 days ahead. Reheat rice and chickpeas before serving.