There is something deeply satisfying about biting into tempeh that has been coated in fragrant za'atar, kissed with smoky sumac, and air fried until the edges shatter while the center stays tender and meaty. These shawarma-inspired bowls layer that crispy, herb-crusted tempeh over a bright cauliflower tabbouleh studded with cucumber, fresh mint, and briny kalamata olives, then finish everything with a silky lemon tahini drizzle that ties the whole Mediterranean picture together. Every bite delivers warmth, crunch, and a complexity of flavor that feels far more indulgent than a 26-minute weeknight dinner has any right to be.

With roughly 39 grams of fat and only 7 grams of net carbs per generous serving, these bowls sit comfortably in the keto sweet spot — fat accounts for over 72% of total calories. The tempeh delivers 22 grams of plant-based protein per portion, making this a fully satisfying vegan keto dinner without any dairy or animal products. Tahini and olive oil provide the heart-healthy fats that keep you satiated well into the evening.

The beauty of this recipe is its sheer ease. While the tempeh air fries hands-off, you toss together a quick raw cauliflower tabbouleh and whisk the tahini sauce — everything comes together in under 30 minutes with minimal cleanup. It also scales beautifully for meal prep: the marinated tempeh keeps well for days and the components store separately for easy assembly all week long.

Ingredients (serves 4)

For the za'atar tempeh:

  • 16 oz (450g) tempeh, sliced into 1/4-inch (6mm) strips
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons za'atar spice blend
  • 1 teaspoon ground sumac
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

For the cauliflower tabbouleh:

  • 3 cups (340g) riced cauliflower, raw
  • 1 medium Persian cucumber, finely diced — about 3/4 cup (100g)
  • 1/3 cup (50g) kalamata olives, halved
  • 1/4 cup (15g) fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt

For the lemon tahini sauce:

  • 3 tablespoons tahini (well-stirred)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small clove garlic, finely grated
  • 2–3 tablespoons water, to thin
  • 1/4 teaspoon fine sea salt
  • Pinch of ground sumac, for garnish

Instructions

  1. Steam the tempeh. Cut the tempeh block into strips roughly 1/4-inch (6mm) thick and 2 inches (5cm) long. Place them in a steamer basket over boiling water and steam for 8 minutes. This removes the slight bitterness and helps the tempeh absorb the marinade. Pat completely dry with a clean kitchen towel — dry tempeh crisps far better.

  2. Marinate the tempeh. In a wide bowl, whisk together the olive oil, za'atar, sumac, cumin, garlic powder, smoked paprika, salt, and pepper. Add the steamed, dried tempeh strips and gently toss until every piece is evenly coated. Let sit for at least 5 minutes while you prepare the other components. If you have more time, marinating for up to 30 minutes deepens the flavor.

  3. Preheat the air fryer. Set your air fryer to 390°F (200°C) and let it preheat for 2–3 minutes.

  4. Air fry the tempeh. Arrange the marinated tempeh strips in a single layer in the air fryer basket, leaving small gaps between pieces for airflow. You may need to work in two batches depending on your air fryer size. Cook for 12–14 minutes, flipping the strips halfway through at the 6-minute mark. The tempeh is done when the edges are deeply golden and crisp, with the za'atar crust looking toasted and fragrant.

  5. Make the cauliflower tabbouleh. While the tempeh cooks, combine the riced cauliflower, diced cucumber, halved olives, parsley, and mint in a large bowl. Drizzle with olive oil and lemon juice, sprinkle with salt, and toss everything together until well combined. Taste and adjust the lemon or salt to your preference. The tabbouleh should taste bright and herbaceous.

  6. Whisk the lemon tahini sauce. In a small bowl, combine the tahini, lemon juice, olive oil, grated garlic, and salt. Stir vigorously — it will seize up at first, which is normal. Add water one tablespoon at a time, stirring after each addition, until the sauce is smooth and pourable, about the consistency of heavy cream. It should drizzle easily from a spoon.

  7. Assemble the bowls. Divide the cauliflower tabbouleh among four bowls. Arrange the crispy za'atar tempeh strips on top. Drizzle generously with the lemon tahini sauce. Finish with a light dusting of sumac and an extra scattering of fresh herbs if desired. Serve immediately while the tempeh is at its crispiest.

Nutrition per Serving

Nutrient Amount
Calories ~485 kcal
Fat ~39g
Protein ~22g
Total Carbs ~12g
Fiber ~5g
Net Carbs ~7g

Nutrition values are approximate and based on the stated ingredients and serving size of 4.

Tips & Variations

Don't skip steaming the tempeh. Steaming for 8 minutes before marinating removes the slightly bitter, fermented taste that raw tempeh can carry. It also opens up the tempeh's porous structure, allowing it to absorb far more of the za'atar marinade. This single step is the difference between good and outstanding results.

Make your own za'atar if needed. If you cannot find a pre-made za'atar blend, combine 1 tablespoon dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon ground sumac, and 1/2 teaspoon dried oregano. Check store-bought blends for hidden sugars or fillers — some commercial za'atar mixes add wheat flour as a bulking agent, which adds unnecessary carbs and is not gluten-free.

Meal prep the components separately. The air-fried tempeh stores in an airtight container in the refrigerator for up to 4 days. The cauliflower tabbouleh keeps for 3 days. Store the tahini sauce separately in a jar — it thickens as it chills, so simply stir in a splash of water before using. Reheat the tempeh in the air fryer at 375°F (190°C) for 3–4 minutes to restore crispness.

Boost the fat content if you need higher macros. For a more fat-forward keto ratio, add a quarter of a sliced avocado per bowl (adds roughly 7g fat and only 1g net carb) or drizzle an extra tablespoon of olive oil over each serving. You can also stir a tablespoon of hemp hearts into the tabbouleh for added fat and a subtle nutty crunch.

Watch for hidden carbs in tahini. Different tahini brands vary in their carbohydrate content. Choose a tahini made from 100% hulled sesame seeds with no added oils, sugars, or stabilizers. A single tablespoon of quality tahini typically contains about 1g net carb, but cheaper brands sometimes add ingredients that bump this higher. Always check the label.

Frequently Asked Questions

Is this recipe truly ketogenic with tempeh as the main protein?
Yes. An 4-ounce serving of tempeh contains roughly 4 grams of total carbs with about 2 grams of fiber, giving you only 2 grams of net carbs from the protein source itself. The remaining net carbs come from the cauliflower, cucumber, olives, and tahini — all keto-friendly whole foods. At 7 grams of net carbs per serving and over 72% of calories from fat, this bowl fits comfortably within standard ketogenic macros. Most people following keto aim for under 20–25g net carbs daily, so this dinner leaves plenty of room for your other meals.
Can I substitute tofu for the tempeh in this recipe?
You can, though the texture and macros will differ. Use extra-firm tofu, press it thoroughly for at least 20 minutes, then cut into slabs and follow the same marinating and air frying steps. Tofu will be slightly softer inside and crispier outside compared to tempeh's nuttier, chewier texture. Keep in mind that tofu has less protein and fewer carbs per ounce than tempeh, so your macros will shift slightly — you will get a bit less protein but also fewer carbs per serving. The za'atar crust works beautifully on either protein.
How should I store and reheat leftover shawarma bowls?
For the best results, store each component separately. Keep the air-fried tempeh in an airtight container in the refrigerator for up to 4 days. The cauliflower tabbouleh holds well for 3 days stored separately — it will release a small amount of moisture, which you can simply drain before serving. The tahini sauce keeps refrigerated in a sealed jar for up to a week. When ready to eat, reheat only the tempeh in the air fryer at 375°F (190°C) for 3–4 minutes to restore its crisp exterior. The tabbouleh and sauce are best served cold or at room temperature.
What if I want to add dairy back in for a lacto-vegetarian version?
If you are not following strict vegan keto, this bowl pairs wonderfully with crumbled dairy feta or a dollop of full-fat Greek yogurt in place of or alongside the tahini sauce. A quarter cup of crumbled feta adds roughly 6g fat, 1g carb, and 4g protein, keeping you well within keto range while adding a salty, tangy contrast to the crispy za'atar tempeh. You could also scatter a few cubes of air-fried halloumi on top for extra richness and texture.
My tempeh is not getting crispy in the air fryer — what am I doing wrong?
The three most common culprits are moisture, overcrowding, and temperature. First, make sure you pat the steamed tempeh completely dry before marinating — any residual water will steam rather than crisp. Second, arrange the strips in a single layer with visible gaps between each piece; overlapping tempeh traps steam and stays soft. If your air fryer is small, work in two batches rather than cramming everything in. Third, make sure your air fryer is fully preheated to 390°F (200°C) before adding the tempeh. Finally, resist the urge to flip too early — let each side develop a crust for a full 6–7 minutes before turning.