Shawarma-Spiced Beef Tenderloin Bowls
with Chickpeas, Pistachio Rice & Garlicky White Sauce
- Milk
- Tree Nuts
We swoon for shawarma. For this veggie-centric spin, we swap traditional spit-roasted meat for roasted chickpeas, onion, and tomatoes, but keep all the aromatic, warming spices. It’s served over ultra-flavorful, pistachio-studded, spiced basmati rice. One of our favorite parts about shawarma is the sauce selection—don’t worry, we didn’t skimp. Drizzle hot sauce and a creamy, garlicky white sauce over the top, then prepare to be totally bowled over.
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Chickpeas
10 ounce
Beef Tenderloin Steak
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Lemon
1 clove
Garlic
4 ounce
Grape Tomatoes
1 tablespoon
Shawarma Spice Blend
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
½ cup
Basmati Rice
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop cilantro. Zest and quarter lemon.
Melt 1 TBSP butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute.
Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 5.
Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice Blend, a few pinches of salt, and pepper. (For 4 servings, divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through roasting.)
Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit.)
While veggies and chickpeas roast, in a small bowl, combine sour cream with remaining garlic to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Pat beef* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board.
Fluff rice with a fork; stir in half the cilantro. Season with salt and pepper.
Toss veggies and chickpeas with lemon zest.
Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with garlicky white sauce and hot sauce to taste. Sprinkle with remaining pistachios and cilantro. Top with lemon juice to taste; serve with any remaining lemon wedges on the side.
Slice beef against the grain. Serve atop bowls.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers raved about the fantastic taste, with one calling it their new favorite meal 😋.
- Ease of prep: Some couples enjoyed cooking this recipe together, suggesting it's a fun collaborative dish.
- Suggestions: Consider reducing the amount of onions for those who find them overpowering.
- Portions: A few diners wished for more of the garlicky white sauce; consider making extra.
