Yellow Cauliflower Rice and Shawarma Bowl

2 tablespoons oil
2 sweet onions, diced
1 teaspoon salt
1 teaspoon turmeric
½ teaspoon cumin
1 14-ounce bag Heaven & Earth Riced Cauliflower

1½ lbs. boneless, skinless thighs
Shawarma spice and oil

Red Cabbage Salad:
1 bag red cabbage
1 tablespoon oil
1 tablespoon vinegar
1 teaspoon sugar
½ teaspoon salt

Israeli Salad:
½ cucumber, very finely diced
1 red pepper, very finely diced
½ red onion, very finely diced
Juice of 1 lemon
½ teaspoon salt
¼ cup chopped fresh parsley or 3 parsley cubes

Chumus, for drizzling

1. Prepare the rice: Heat oil in a saute pan and saute onions until golden. Add cauliflower rice and cook for 4-5 minutes. Season with salt, turmeric and cumin.
2. Marinate chicken in a Ziploc bag with a little oil and lots of shawarma spice. Cook on a grill pan about 6 minutes per side or until cooked through.
3. Prepare the salads: For both red cabbage salad and Israeli salad, simply combine all ingredients.
4. Place the cauliflower rice in a wide, shallow bowl. Slice chicken and place on one side. Place some red cabbage salad on the other side and Israeli salad down the middle (since it’s the most colorful). Drizzle with chumus.

Yield: 3-4 servings

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