I tried @leeksnbeets recipe for Shawarma a while ago, and I’ve refilled that spice blend jar serveral times since. It’s definitely a new favourite. This time, I made a bowl inspired by her tempting creations.

Details: Shawarma spiced seitan, whole bulghur, diced cucumber, thinly sliced carrots and red cabbage, sweetcorn, strips of roasted tortilla bread and half an avocado. After the photo was taken and we started eating, I realised that I had forgot about the walnut yoghurt. Just blend a handful of walnuts, plantbased youghurt, a squeeze of lemon and zest and a pinch of salt until smooth. It really adds to this dish, so don’t skip it!

Shawarma spice mix from @leeksnbeets
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp ground ginger
1 tsp cinnamon powder
1 tsp cardamom powder
1 tsp black pepper
1 tsp sumac (I didn’t have this but subbed for coriander seeds)
½ tsp cloves
½ tsp turmeric