Shawarma-Spiced Pork Bowls
with Tzatziki & Olives
Cooking time
10 minutes
Servings
2/4
Calories
540 /serving
The weather is right for warming up to our shawarma spices—everywhere this Middle Eastern blend goes, it's delicious. It makes quick work of ground pork, while a chopped salad lifts the palate and riced cauliflower offers a keto-happy alternative to starchy grains.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Tomato
- 2 Cucumbers
- 15ml Minced garlic
- 30g Olives
- 30ml Apple cider vinegar
- 60g Tzatziki or raita
- 10g Shawarma Warmup spices (garlic, cumin, coriander seeds, paprika, salt, turmeric, cinnamon, black pepper, cloves, nutmeg, ginger)
Contains: Milk • Sulphites
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
9 g
Sodium
770 mg
Total Carb
22 g
Sugars
9 g
Protein
39 g
Fibre
6 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 spices 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 bowl, combine the cauliflower rice and remaining spices.
- 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 second 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!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
