Za'atar Lamb Bowls
with Hummus and Spiced Rice
Shawarma-spiced rice is jeweled with roasted peppers and onions, then topped with fragrant za'atar-spiced lamb, hummus and fresh tomato. Grab a fork and dig in
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
2 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 tbsp
Za'atar Spice
(Contains Sesame)
8 tbsp
Hummus
(Contains Sesame)
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
7 g
Parsley
113 g
Onion, chopped
160 g
Tomato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
3.83 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then 2 tsp Shawarma Spice Blend (dbl for 4 ppl) and half the onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add rice to the pot. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley.
Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and parsley. Season with salt and pepper, then toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer peppers to a plate. Set aside.
Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Add Za'atar Spice, half the garlic puree, remaining Shawarma Spice Blend and remaining onions. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 2-3 min.
Stir together mayo, remaining garlic puree and 1 tsp water (dbl for 4 ppl) in a small bowl. Fluff rice with a fork, then season with salt and stir in peppers. Divide rice between bowls. Top with za'atar lamb and marinated tomatoes. Dollop hummus over top. Drizzle with garlic mayo.
