Shawarma Bowls

1. Preheat oven to 425. Line two sheet pans with parchment paper.

2. Start a pot of rice cooking. 2 cups of rice with 3 cups of water plus 2 tsp of powdered vegetable bouillon. If desired, add a 3 cup package of riced cauliflower to a skillet and sprinkle with bouillon powder. Cook in a drizzle of olive oil until done.

3. Meanwhile, drain 2 cans chickpeas (save ⅔ cup of chickpeas for sauce) or chop up 1 pound chicken. Mix in a bowl with 2 TBSP olive oil and 1 TBSP shawarma seasoning and ½ tsp salt until evenly coated. Spread on a parchment lined sheet.

4. On the other parchment sheet cut up veggies of choice. I used one red onion, one red bell pepper, one orange bell pepper, one zucchini and one summer squash. Drizzle these with olive oil and sprinkle with the shawarma seasonings and a touch of salt.

5. Put both pans in the oven. Roast Chickpeas (or chicken) 15 minutes or until browned (and internal 165 for chicken). Roast Veggies for 20 minutes or until desired tenderness.

6. Shred some red cabbage (about 4 cups) and chop some cherry tomatoes.

7. Mix up the sauce. (FYI: You can cheat and just add some fresh garlic, water and lemon juice to hummus.) I was out of hummus, so I took ⅔ cup of drained chickpeas and blended them in the blender with the juice of one large lemon, 5 cloves garlic*, 1 tsp cumin, ½ tsp salt and 2 heaping TBSP tahini. Blend until smooth. It should be a pouring consistency. *This may be too much garlic for younger kids. Start with 1-2. 

8. When everything is all roasted up and fluffed, arrange the bowls. Mix the rice and cauliflower and put that on one half. Add some chickpeas or chicken to each bowl with some of the roasted veggies, cabbage, tomatoes and drizzle the sauce over all. Yum Yum!!

Note:  Here's a Shawarma spice mix if you need it:
Shake together 2 tsp ground cumin, 2 tsp turmeric powder, 2 tsp ground coriander, 2 tsp garlic powder, 2 tsp paprika, ¼ tsp ground cloves, ¼ tsp cayenne (can omit for kids who find it too spicy!)