Vegan Chicken Shawarma Quinoa Bowls

Vegan Chicken Shawarma Quinoa Bowls


Vegan Chicken Shawarma Quinoa Bowls

Vegan chicken shawarma quinoa bowl with super easy crafts to make lunch at the forefront of work or school. Taste out of this world.

Prep Time:20 Minutes

Cook Time:18 Minutes

Total Time:38 Minutes

Vegan Chicken Shawarma Quinoa Bowls


  • 2 naan flat bread baked or warmed slightly
  • 2 tbsp extra virgin olive oil divided
  • 1 cup of dried quinoa
  • 1/4 teaspoon of turmeric powder
  • 1.5 glasses of water
  • 2 boneless / skinless chicken breasts
  • 1 clove of crushed garlic and chopped
  • 1/2 lemon juice
  • 1 teaspoon of cumin
  • 1/2 teaspoon of smoked paprika
  • 1/8 teaspoon chili pepper

The Veggies:

  • 1-2 tbsp fresh chopped parsley
  • 1 / 2-3 / 4 red or green paprika
  • 1/2 english cucumber
  • 1 cup of grape tomatoes
  • 1 lemon juice
  • 1/4 small shallot
  • 2 tbsp olive oil

Tahini sauce:

  • 1/8 tsp paprika
  • 1/4 cup tahini
  • 1/8 teaspoon salt
  • 1 clove of crushed garlic and chopped
  • 1/2 lemon juice
  • 3 tbsp warm water
  • 1/8 teaspoon black pepper


  1. First, rinse and drain your quinoa using a colander or a mesh colander. Bring a medium-sized saucepan over medium heat and burn a little quinoa to remove excess water. Stir while toast for only a few minutes. This step is optional but really adds to the quinoa nuttiness and fluff factor! Next add your water, set the burner to the top, and bring to a boil. After boiling, reduce the heat to low and bring to a boil, cover with the lid slightly open, for 12-13 minutes or until the quinoa expands and the liquid has been absorbed.
  2. When quinoa cooks, prepare your vegetables! Cut onions, peppers, cucumbers and parsley. Cut garlic and slice grape tomatoes in half.
  3. Pat dry chicken with a tissue, then place the dry tissue on top. Using a meat hammer or a thick frying pan, thick it to a thickness of 1⁄4 inches.
  4. In a large shallow bowl or a resealable plastic bag, combine cumin, paprika, turmeric and cayenne pepper with 1-2 lemon juice, minced garlic, and 1 tbsp olive oil. Add chicken and coat with seasonings. Set aside to soak at room temperature for at least 10 minutes.
  5. Grab your quinoa which now expands from the pan and add a little feather with a fork. Season with salt and pepper, to taste. Put aside.
  6. Remove the chicken from the marinade and season both sides with 1⁄2 tsp salt and black pepper as desired. Heat 1 tablespoon of olive oil in a frying pan from medium heat. When the oil sparkles, add chicken. Cook until the chicken is cooked (165 degrees f), about 3-4 minutes per side. Transfer the chicken to a plate and let it rest while preparing your quinoa bowl.
  7. Mix onions, peppers, cucumbers, tomatoes and parsley in a bowl and clothes with one lemon juice and 2 tbsp olive oils. Season if desired.
  8. For tahini sauce, stir with tahini, lemon juice, and chopped garlic. Slowly add warm water, stir until thin and translucent. Season with salt, pepper, and paprika.
  9. Slice your chicken into thin pieces or cut into small pieces.
  10. Now let’s stir everything! You can serve vegetables and chicken above as pictured above or throw quinoa with vegetables first for the good of every bite! Dress with tahini sauce and dig.

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