Ingredients:
Roasted Sweet Potatoes
- 1 medium sweet potato
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 Tbsp olive oil
Sumac-Pickled Onions
- 1 small red onion
- ½ tsp fine sea salt
- 1 tsp ground sumac
- ½ lemon
Mediterranean Ground Beef
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1 Tbsp shawarma seasoning
- ½ tsp fine sea salt
Build the bowl
- Handful of baby arugula
- 1 small avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 persian cucumbers, cut lengthwise and sliced into ¼ inch segments
- ¼ cup kalamata olives, thinly sliced
- 1 cup cottage cheese
- 1 Tbsp honey
- Pinch of chili flakes
- Optional pinch of Za'atar spice
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Peel and cut the sweet potatoes into ½ inch squares.
3. Toss the sweet potato cubes in salt, pepper and olive oil.
4. Transfer sweet potatoes to a baking sheet and cook for 15 minutes, to avoid burning the shake pan halfway through banking.
5. While the sweet potatoes are in the oven, make the pickled onions by slicing the onions into ⅛ inch slices. Place them into a bowl along with the salt, sumac and juice from ½ lemon, toss and set aside until ready to serve.
6. Make the Mediterranean ground beef, place a skillet on medium-high heat and add the olive oil, when oil is shimmering add the beef and break apart using a wooden spoon, cook until fully browns. Add the shawarma spice along with the salt and a splash of water if needed, cook for 2 more minutes and remove from heat.
7. Prepare all the ingredients in the “build the bowl section”.
8. When ready to serve, add the ground beef into a bowl, add arugula and top with roasted sweet potatoes, add cherry tomatoes, cucumbers, kalamata olives and top with sumac pickled onions, add sliced avocado, cottage cheese, top with honey and sprinkle chili flakes.
