Shawarma-Spiced Paneer & Rice Bowls
with Creamy Chimichurri, Bell Pepper, Onion, Lettuce & Tomato
- Milk
- Eggs
Shawarma-spiced paneer cheese is the star of these Middle Eastern–inspired vegetarian bowls. The paneer—which is soft and mild-tasting, and doesn't melt during cooking—is seared until golden, then served over fragrant jasmine rice with sautéed bell pepper and onion. Shredded baby lettuce and diced tomato top the bowls; finishing drizzles of hot sauce and creamy, herbaceous chimichurri sauce provide heat and bright freshness.
Ingredients
1 unit
Green Bell Pepper
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Onion
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
¾ cup
Jasmine Rice
2 ounce
Chimichurri
2 teaspoon
Hot Sauce
8 ounce
Paneer
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a 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 serve.
-
While rice cooks, halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Trim and discard root end from lettuce; pat leaves thoroughly dry with paper towels, then thinly slice into strips. Dice tomato into ½-inch pieces. Dice paneer into ½-inch cubes.
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In a small bowl, combine mayonnaise, sour cream, and chimichurri.
-
In a medium bowl, toss paneer with a drizzle of oil, half the Shawarma Spice Blend (you’ll use the rest in the next step), salt, and pepper until evenly coated.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add paneer and cook until browned, 1-2 minutes per side.
-
Transfer paneer to a plate.
- Add a drizzle of oil to same pan over medium-high heat. Add onion, bell pepper, remaining Shawarma Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and tender, 3-5 minutes.
-
Divide rice between bowls. Top with paneer, onion and bell pepper, lettuce, and tomato in separate sections. Drizzle everything with creamy chimichurri sauce and as much hot sauce as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shawarma spice and creamy chimichurri sauce were the stars — without the sauce, some found the dish a bit bland on its own. The rice was well-received, and the paneer paired nicely with the bold spices.
- Ease of prep: Quick and straightforward with just one pot and one pan; most found it easy to pull together.
- Suggestions: Be careful not to overcook the paneer — one customer noted that following the directions resulted in it becoming very hard; sauté lightly for the best texture. Some felt the tomato and lettuce didn't add much; consider swapping tomato for quick-pickled cucumber for a brighter contrast.
- Leftovers: One customer enjoyed leftovers as a nice lunch the next day, noting the dish held up well.
