Half Baked Salad: Shawarma Bowl

This is inspired by our viral hot Thai chicken salad, but with a Mediterranean twist

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400

Step 2

Start boiling water for quinoa. Cook according to package instructions. Once done, move to a baking tray and add a bit of olive oil. Mix together and put in the oven to bake for 15-20 min

Step 3

Cut the cabbage into thin slices. Put on a baking tray with a little bit of oil and salt. Bake for 20 min as well

Step 4

In a skillet over medium high heat, add your chicken snd shawarma seasoning. Bake for 4 min on each side until all the way cooked. Cut into small bite sized pieces

Step 5

Make your Israeli salad by dicing the cucumber, tomato, and red onion and adding a squeeze of lemon juice

Step 6

Make the dressing by combining all the ingredients and stirring until smooth.

Step 7

Assemble. Add the hot cabbage, crispy quinoa, Israeli salad, shawarma chicken, and dressing into a bowl and mix