Middle Eastern Steak Bowls
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Middle Eastern Steak Bowls

Middle Eastern Steak Bowls

with Spiced Basmati Rice, Roasted Veggies & Lemon Garlic Yogurt Sauce

Prepare to be bowl-ed over—this hearty dish is the twist on steak night we didn’t know we needed—until now. Middle Eastern spices add aromatic flavor not only to steak, basmati rice, and a bounty of roasted veggies (think zucchini, onion, and tomato). Everything’s drizzled with a creamy, lemony yogurt sauce for cooling balance, plus toasted almonds for crunch. Bowl-in-one? We think so.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

9 ounce

Middle Eastern Spiced Steak

1 tablespoon

Shawarma Spice Blend

1 unit

Yellow Onion

2 unit


1 unit


2 tablespoon


(Contains Milk)

½ ounce


(Contains Tree Nuts)

½ cup

Basmati Rice

2 tablespoon

Sour Cream

(Contains Milk)

1 unit


1 teaspoon

Garlic Powder

1 unit


Not included in your delivery



¼ teaspoon


1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber7 g
Protein33 g
Cholesterol110 mg
Sodium310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Pan
Small Bowl



• Preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP. Cut tomato into 6 wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. • 4 SERVINGS: Mince a few onion wedges until you have 4 TBSP. Zest 1 lemon and quarter both.

Roast Veggies

• Toss zucchini, onion wedges, and tomato on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice (you’ll use the rest in the next step), salt, and pepper. • Roast, tossing halfway through, until veggies are tender, 20-25 minutes. • 4 SERVINGS: Use 2 tsp Shawarma Spice.

Cook Rice

• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add minced onion, scallion whites, remaining Shawarma Spice, and a pinch of salt. Cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter, a medium pot, and 1½ cups water.

Toast Almonds & Make Sauce

• While rice cooks, add almonds to a large, dry pan; heat over medium-high heat. Cook, stirring, until golden brown and toasted, 3-4 minutes. Remove from heat and transfer almonds to a small bowl. • In a separate small bowl, combine yogurt, sour cream, ¼ tsp sugar, and ¼ tsp garlic powder (add more if desired). Add as much lemon zest as you like. Season with salt and pepper. • 4 SERVINGS: Use ½ tsp sugar and ½ tsp garlic powder.

Cook Steak

• Season steak* with salt and pepper. • Heat a drizzle of olive oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat. • Transfer steak to a cutting board. Let rest at least 5 minutes.

Finish & Serve

• Fluff rice with a fork. Season with salt and pepper; stir in half the almonds and half the scallion greens. Slice steak against the grain. • Divide rice between bowls. Top with veggies and sliced steak. Dollop with yogurt sauce and sprinkle with remaining almonds and scallion greens. Serve with lemon wedges on the side.