Candida Diet Friendly Spiced Beef Shawarma-Style Salad Bowl

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Candida Diet Friendly Spiced Beef Shawarma-Style Salad Bowl

Warm, boldly spiced beef piled over crisp romaine and cool cucumber is the kind of meal that feels indulgent without derailing your protocol. The flank steak gets a generous coating of cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne — a spice blend that delivers serious depth without any sugar, vinegar-heavy sauces, or processed marinades that can be tricky to navigate. Apple cider vinegar does the heavy lifting as both a marinade base and a component in the creamy tahini dressing, keeping everything sharp and bright in a way that's still on-plan. Searing the beef in batches over high heat gives you those caramelized, slightly charred edges that make this feel like a restaurant-quality bowl rather than a "diet meal." The tahini dressing — thinned with water and balanced with fresh lemon juice — comes together in minutes and coats every leaf and slice without any hidden sweeteners or additives. Served over a base of romaine, cucumber, cherry tomatoes, and parsley, with optional avocado for extra healthy fat, this bowl is genuinely satisfying for four people and easy enough to pull off on a weeknight.

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Ingredients

4 servings

For the beef

1 ½ lb flank steak or sirloin, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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3 tbsp olive oil, divided
2 tbsp apple cider vinegar
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper

For the dressing

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1 small garlic clove, finely grated
3–4 tbsp water, to thin
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped
1 english cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
½ small red onion, very thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For serving

1 avocado, sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together 2 tablespoons of the olive oil, the apple cider vinegar, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper until combined. Add the sliced beef and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2
While the beef marinates, make the dressing: whisk together the tahini, lemon juice, apple cider vinegar, olive oil, grated garlic, and salt in a small bowl. Add water one tablespoon at a time, whisking until the dressing is smooth and pourable — it should coat the back of a spoon but flow easily off it. Set aside.

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