• Course

    Main Course

  • Prep time

    30 Mins

  • cook time

    30 Mins

  • servings

    4

  • Author

    @leeksnbeets

Ingredients

Sumac Cauliflower

  • 1 small head cauliflower, broken into florets
  • 1 tbsp avocado oil
  • 1 tsp sumac
  • 1 tsp salt

Rice

Shawerma Tempeh

  • 8oz block tempeh, cut into cubes
  • 1 tbsp avocado oil
  • 1 tsp shawerma seasoning

Vinaigrette

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 large garlic clove, minced
  • ½ tbsp sumac
  • 1 tsp sea salt
  • 1½-2 cups arugula
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumbers, chopped
  • ¾ cup red onion, chopped
  • ½ cup basil, chopped
  • ½ cup mint, chopped
  • ½ cup parsley, chopped
  • 1

    Cauliflower: preheat oven to 450°F. In a large bowl, combine ingredients and mix until florets are well coated in seasoning. Transfer to a sheet pan and oven roast for 15 mins, then remove from oven and flip florets. Return to oven and cook until cauliflower is tender and crispy at the edges (~15 mins).

  • 2

    Rice: while cauliflower is roasting, combine rice, water and salt in a pot. Bring to a boil. Lower heat to simmer and cook until all liquid is absorbed (~12 mins). Remove from heat and let sit, covered, for 10 mins then fluff.

  • 3

    Tempeh: combine all the ingredients in a bowl and mix till tempeh cubes are well coated. Transfer to an air fryer and fry at 350°F for 10 mins OR transfer to a sheet pan and bake at 350°F for 8 mins, flip and bake 8 mins more.

  • 4

    Vinaigrette: add ingredients to a measuring cup and whisk until well combined.

  • 5

    Plate: place rice, cauliflower, tempeh and remaining salad ingredients in a large bowl, drizzle with vinaigrette and serve deconstructed or mixed.

Instruction video