Almond Shawarma Bowl

Photo and recipe : Emily Lawrence

Inspired by the distinctive spices found in Middle Eastern cuisines, our NTY version uses Almond Butter to create a flavourful spice paste that, when roasted, forms a delicious coating. Use chicken or tofu to prepare this satisfying meal in a bowl!

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Yield: 4 servings

INGREDIENTS

• 1 pound skinless, boneless chicken thighs or 1 block firm tofu, crumbled into bite-sized pieces

• ¼ cup Nuts to You Almond Butter Smooth

• 1 Tbsp olive oil

• 1 ½ tsp cumin

• 1 ½ tsp coriander

• 1 tsp paprika

• 1 tsp cinnamon

• 1 tsp allspice

• ½ tsp sea salt

• 2 cups cooked grains (e.g., rice, quinoa, bulgur etc.)

• Vegetables of choice (e.g., salad greens, cucumber, radish, tomatoes, pickled onions)

• Handful of parsley, finely chopped for garnish

• 1/3 cup roasted almonds

• 1 lemon cut into wedges

For Garlic Yogurt Sauce

• ½ cup full fat Greek yogurt

• 1 garlic clove, minced

• Salt & pepper to taste

INSTRUCTIONS

1. In a large bowl, combine Almond Butter and olive oil. Add spices and salt, stir until a smooth paste. It should be thick but easily spreadable; add more oil if necessary.

2. Add chicken or tofu, and gently spread the paste until they are well coated.

3. Marinate in the fridge for 2 to 24 hours.

4. Preheat oven to 425 degrees.

5. Place chicken or tofu on a lined baking sheet and bake for 20 to 25 minutes until edges are crispy.

6. Prepare yogurt sauce by combining yogurt, minced garlic, sea salt and pepper.

7. Prepare vegetables and garnishes.

8. If using cooked chicken, slice into strips and divide into 4 servings.

9. Create the bowl layering with grains, greens, vegetables, and chicken strips or tofu on top.

10. Garnish with yogurt sauce, parsley, roasted almonds and lemon wedges.

11. Yogurt sauce can be stored in the fridge for up to 5 days.

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