Turmeric Rice Bowls with Shawarma Chickpeas, Cucumber Tomato Salad and Garlic Hummus Sauce

Bring the vibrant flavors of a street cart to your kitchen with these colorful and satisfying bowls. Fragrant turmeric rice is topped with shawarma-spiced chickpeas, a crisp cucumber-tomato salad and drizzled with a creamy garlic hummus sauce. Warm pita wedges on the side are perfect for scooping up every last bite.

This recipe is packed with texture and bold spices, making it a fun and delicious weeknight dinner. The combination of tangy, savory and fresh elements will have you coming back for more.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Heat a drizzle of oil in a small pot over medium heat. Stir in ¼ tsp turmeric until combined. Add rice, 1 stock concentrate, 1¼ cups water, a big pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. Wash and dry produce. Quarter lemon. Dice tomato. Quarter cucumber lengthwise, then slice into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
3. In a small bowl, combine hummus, 1 TBSP olive oil, ½ tsp garlic powder and juice from one lemon wedge. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, combine tomato, cucumber, half the scallion greens, juice from one lemon wedge, a drizzle of olive oil, salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, half the Shawarma Spice Blend, 1 tsp garlic powder, salt and pepper. Cook, stirring, until fragrant, 1 minute. Stir in chickpeas (with their liquid) and remaining stock concentrate. Cook, stirring occasionally, until liquid has mostly evaporated, 4-6 minutes. Remove from heat; stir in a squeeze of lemon juice. Season with salt and pepper to taste.
5. While chickpeas cook, brush pitas all over with a drizzle of olive oil; season with remaining garlic powder, salt and pepper. Place on a baking sheet and toast on top rack until softened and warmed through, 3-4 minutes. Cut pitas into four wedges each. Fluff rice with a fork; stir in almonds and remaining scallion greens. Season with salt and pepper to taste.
6. Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle bowls with hummus sauce and hot sauce to taste. Serve with pitas and any remaining lemon wedges on the side. Tip: Scoop up rice, chickpeas, veggies and sauces with pita for a perfect bite.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chickpeas before serving.

Can I make this recipe gluten-free?

Use gluten-free pita or serve with gluten-free flatbread. Ensure all other ingredients are certified gluten-free.