Shawarma Chickpea Bowls with Turmeric Rice & Creamy Sauce

Directions

1. 1

   Rinse your chosen rice and cook it according to package instructions. Add turmeric while it’s cooking for a beautiful golden color and an extra nutrient boost.

2. 2

   Preheat your oven to 425°F (220°C). Toss your mixed vegetables in olive oil and season them with salt and pepper. Arrange them on a baking sheet and roast for about 20-25 minutes, until they’re caramelized and tender.

   20 min
3. 3

   Drain and rinse the chickpeas, then pat them dry. In a bowl, toss them with olive oil and a mix of spices. Spread them on a baking sheet and roast at 425°F (220°C) for 20-30 minutes, until golden and crispy.

   20 min
4. 4

   Season your chicken breast with the shawarma spice blend. In a skillet over medium-high heat, add a splash of oil and cook the chicken for 6-7 minutes on each side, or until cooked through (internal temperature should be 165°F/75°C).

   6 min
5. 5

   In a small bowl, combine yogurt (or your preferred alternative), minced garlic, lemon juice, salt, and pepper. Whisk until smooth and creamy—taste and adjust seasoning as needed.

6. 6

   Start with a base of turmeric rice, then layer on the roasted vegetables, crispy chickpeas, and pan-seared chicken. Drizzle generously with the garlicky white sauce and enjoy!