what kate ate

what you’ll need

diy shawarma seasoning

• 2 tsp ground cumin
• 2 tsp turmeric powder
• 2 tsp ground coriander
• 2 tsp garlic powder
• 2 tsp paprika (i did 1 tsp smoked, 1 tsp reg)
• 1 tsp ground cloves
• 1 tsp cayenne pepper

for the chickpeas

• 1 15oz can of chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp shawarma seasoning blend
• 1/2 tsp onion powder
• 1/2 tsp salt
• sprinkle of pepper

for the chicken

• 1.5 lbs chicken breast
• 1 tbsp olive oil
• 1 1/2 tsp above shawarma seasoning blend (or season with your heart, like i did)

for the sweet potatoes

• 2 medium sweet potatoes, peeled and cubed into 1/2in pieces
• 1 tbsp olive oil
• 1 1/2 tsp above shawarma seasoning blend (again, follow your heart)

for the rest of the bowl (amts are total for 5 servings)

• 1 cup raw farro, cooked
• 5 cups greens (i’m a spring mix shawty personally)
• 3/4 cup pickled onions
• 5 oz feta cheese
• hella tzatziki !!! or sauce of choice

instructions

1. Start with making the shawarma seasoning blend- it goes on everything from here on out so get friendly with it.
2. Cook chickpeas first: toss them with the oil and seasonings and air fry at 390C for 12-15 minutes, shaking the basket occasionally.
3. While that is cooking, get the chicken marinating in the oil and the shawarma blend for at least 10 mins, or until ready for cooking.
4. Next, cook the sweet potatoes the same way as the chickpeas: toss them with the oil and seasonings and air fry at 400F for 10-12 minutes, shaking the basket half way.
5. Finally, cook the chicken as desired. I went air fryer again (since i already committed this far) and cooked it at 375F for 20 minutes, flipping them at around 10 minutes. Cut into bite-size cubes.
6. Distribute the chickpeas, sweet potatoes, and chicken evenly amongst 5 containers with the rest of the bowl ingredients and enjoy!!

macros (estimate) & notes

tip/notes: as usual, if i’m making this for lunch i put each serving into 2 tupperware: 1 for reheated elements (farro, sweet potatoes, chicken, chickpeas, feta) and 1 for cold toppings (spring mix, tzatziki, pickled onion)