Ground Pork Shawarma Bowls
with Tzatziki, Olives & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
560 /serving
Share the shawarma love. The dish can trace its origins back to the Ottoman empire, and we’re pretty sure it has remained popular ever since! This express ground pork version is rich with za’atar seasonings, featuring sesame seeds, dried green herbs and lemon peel. Tzatziki swoops in to cushion each bowl with creaminess, while a chopped salad of cucumbers, tomato and olives lifts the palate. Riced cauliflower is a keto-happy alternative to a starchy grain.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 15ml Minced garlic
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 2 Cucumbers
- 1 Tomato
- 15ml Apple cider vinegar
- 30g Olives
- 60g Garlic-cucumber yogurt (tzatziki)
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Microwave
Total Fat
37 g
Saturated Fat
9 g
Sodium
1090 mg
Total Carb
19 g
Sugars
9 g
Protein
38 g
Fibre
3 g
Preparation
Cook the pork
In a medium pan, heat a generous drizzle of oil on medium-high. Add the pork* and garlic; season with ½ the za’atar and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Cook the cauliflower rice
Meanwhile, in a medium heatproof bowl, combine the cauliflower rice and remaining za’atar. Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened. Add a drizzle of oil and S&P; stir well.
Make the salad
Meanwhile, medium-dice the cucumbers and tomato. In a medium bowl, combine the cucumbers, tomato, olives, vinegar and S&P.
Plate your dish
Divide the tzatziki between your bowls and spread out in a circular motion. Top, side by side, with the cauliflower rice, pork and salad. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
