Shawarma Turkey & Vegetable Bowl

with Harissa-Honey Brown Rice & Tzatziki

30 MIN

-$0.05/serving 2 Servings

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with Ground Beef

From the Test Kitchen

For this hearty bowl, you'll cook ground turkey in our warming shawarma spice blend and serve it with roasted carrots, broccoli, and onion, all over a bed of sweet and spicy brown rice. You'll finish it off with a cooling dollop of tzatziki.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
½ cup Brown Rice
6 oz Carrots
1 Red Onion
1 Lemon
½ lb Broccoli
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 bunch Mint
1½ Tbsps Red Harissa Paste
1 Tbsp Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the harissa sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch wide wedges. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Pick the mint leaves off the stems. Quarter and deseed the lemon. In a bowl, combine the honey (kneading the packet before opening), the juice of 2 lemon wedges, and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir until the honey has dissolved.

3 Roast the vegetables

Meanwhile, place the carrot pieces, onion wedges, and broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

4 Cook the beef

Once the vegetables have roasted about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt, pepper, and the spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish the rice & serve your dish

To the pot of cooked rice, add the harissa honey; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked beef and finished vegetables. Top with the tzatziki. Garnish with the mint leaves (tearing just before adding). Enjoy!