Mushroom Shawarma Bowls

updated May 24, 2021
Mushroom Shawarma Bowls

Inspired by shawarma, these plant-based bowls feature a mix of meaty mushrooms, crunchy romaine, warm plum tomatoes, and tangy pickled onions.

Serves4

Prep15 minutes

Cook15 minutes

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Credit: Maria Siriano

I could easily grab a bag of pita chips, dive into a container of hummus, and call it dinner. But when I want something a little more nourishing (and equally satisfying!), loaded hummus bowls are always my answer.

Inspired by shawarma, the Middle-Eastern street food of marinated meat cooked on a spit or rotisserie, these plant-based bowls feature a mix of meaty mushrooms, crunchy romaine, warm plum tomatoes, and tangy pickled onions. To get a flavor reminiscent of shawarma, the mushrooms are coated in a blanket of warm, smoky spices — such as cumin, paprika, turmeric, and cinnamon — before being roasted to crispy, tender perfection.

To save time and keep these bowls easy as can be, go ahead and grab a couple of tubs of your favorite store-bought hummus (you’ll need about 12 ounces, but it’s a good idea to get more because you know you’ll want some for snacking while you prep the bowls). But if you’re up for it, you can always pull out the food processor to make your own.

Mushroom Shawarma Bowls

Inspired by shawarma, these plant-based bowls feature a mix of meaty mushrooms, crunchy romaine, warm plum tomatoes, and tangy pickled onions.

Prep time 15 minutes

Cook time 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    small red onion

  • 1 cup

    distilled white vinegar

  • 1 cup

    water

  • 1 1/2 teaspoons

    kosher salt, divided

  • 4

    large portobello mushroom caps

  • 2

    plum tomatoes

  • 1

    small heart romaine lettuce

  • 4

    radishes

  • 1 tablespoon

    ground cumin

  • 2 teaspoons

    sweet paprika

  • 1/2 teaspoon

    ground turmeric

  • 1/4 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    freshly ground black pepper

  • Pinch of cayenne pepper

  • 8 ounces

    fresh oyster mushrooms

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    freshly squeezed lemon juice

  • 1 1/2 cups

    hummus

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, thinly slice 1 red onion; place in a medium heat-proof bowl. Pour 1 cup white vinegar, 1 cup water, and 1 teaspoon of the kosher salt in a small saucepan. Bring to a boil over medium-high heat, stirring until the salt is dissolved. Pour over the onion and set aside while you prepare the bowls.

  2. Cut 4 large portobello mushroom caps into 1/2-inch thick slices, then cut the slices in half crosswise. Halve 2 plum tomatoes lengthwise and core. Coarsely chop 1 heart romaine lettuce (about 4 cups). Cut 4 radishes into matchsticks.

  3. Place 1 tablespoon ground cumin , 2 teaspoons sweet paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch cayenne pepper in a small bowl and stir to combine.

  4. Place the portobello mushrooms and 8 ounces oyster mushrooms on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons lemon juice, and the spice mixture; toss to coat. Arrange in an even layer and place the tomatoes cut-side up on the baking sheet. Roast until softened, about 15 minutes.

  5. Drain the liquid from the onions. To serve, spread 1 1/2 cups hummus onto the bottom of 4 bowls. Top with the romaine, tomatoes, mushrooms, radishes, and pickled onions.

Recipe Notes

Make ahead: The pickled red onions can be made up to 3 days in advance and refrigerated in its brine in an airtight container.

Storage: Leftovers will keep for up to 4 days refrigerated in an airtight container.

Reprinted with permission from Plant-Based Buddha Bowls © 2021 Quarto Publishing Group USA Inc. Text © 2021 Kelli Foster Photography: Maria Siriano. First Published in 2021 by The Harvard Common Press, an imprint of The Quarto Group