Carb Smart Shawarma-Inspired Beef Bowls
with Creamy Hummus Dressing
Skip the pita and instead layer this wonderous bowl with all your favourite shawarma toppings: roasted carrots, sweet tomatoes, pickles, olives and a creamy hummus dressing!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
4 tbsp
Hummus
(Contains Sesame)
30 g
Mixed Olives
(Contains Sulphites)
170 g
Carrot
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Spring Mix
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
160 g
Tomato
56 g
Yellow Onion
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
0.38 tsp
Salt*
2 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Peel, halve, then thinly slice half the onion (whole onion for 4 ppl) Cut tomatoes into 1/2-inch pieces. Drain, then roughly chop olives. Peel, then mince or grate garlic.
Combine beef, panko, Shawarma Spice Blend, half the garlic and 1/4 tsp (1/2 tsp) salt in a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
Add carrots and 1 tbsp (2 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange meatballs on the other side of the baking sheet. Roast in the middle of the oven until carrots are golden-brown and meatballs are cooked through, 10-12 min.**
Meanwhile, add onions, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl.
Add mayo, hummus, 1/4 tsp (1/2 tsp) garlic and 2 tsp (4 tsp) water to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Whisk together 1/2 tbsp (1 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil in another large bowl. Add spring mix and tomatoes, then toss to combine.
Divide salad between plates, then top with olives, carrots, meatballs and pickled onions.Drizzle hummus dressing over top.
