Chicken Shawarma Hummus Rice Bowls

A healthy and delicious alternative to ordering Lebanese Taverna or Cava!

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Step 1

Make tabbouleh - dice 1 cup cucumbers & 1 cup tomatoes - salt cucumbers & tomatoes - chop 1 bunch parsley finely - drain liquid from cucumbers and tomatoes - add 1/3 cup olive oil, 4 tbsp lemon juice & 1 garlic clove - Mix and let chill in fridge

Step 2

Make hummus - add 1/4 cup tahini & 1/4 cup lemon juice to food processor, process for 1 min, scrape sides & process 30 more seconds - add 2 tbsp oil oil, 1 clove garlic, 1/2 tsp cumin, 1/2 tsp salt & process 30 seconds, scrape & repeat - open chickpeas, reserve 3 tbsp liquid, then drain and rinse - add half of chickpeas to food processor & process 1 min, scrape, then add 2nd half and process 2 min - add in reserved liquid and process 2 min - remove from processor

Step 3

Make basmati rice in rice cooker 1 hour before dinner - 2 cups rice & 4 cups water - 2 tbsp olive oil, 1 tsp salt - handful of frozen peas and carrots - mix When 30 min left, Preheat oven to 400

Step 4

Bake chicken shawarma for 20 minutes

Step 5

Let chicken cool and then cut into bite size pieces

Step 6

Construct bowls! - fill bottom of bowls with rice - add chicken, tabbouleh and hummus with some olive oil and paprika