Middle Eastern Spiced Chicken Shawarma Bowls

• 96
  1 3/4 lb boneless chicken thighs, cut into 1-inch bite-sized pieces

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 93
  1 cup quinoa, rinsed and drained

  Organic Quinoa 12oz (340g)93$9.95Buy from Health Ranger Store
• 2 cups water
• 94
  2 tbsp extra virgin olive oil

  Original Extra Virgin Olive Oil (500ml)94$32.00Buy from Kosterina
• 90
  1 1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 91
  1 1/2 tsp ground paprika

  Paprika 50g - Certified Organic91$7.00Buy from Planet Organic
• 90
  1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 71
  1 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 90
  1/4 cup tahini

  Sunita Organic Whole Tahini 280g90$7.00Buy from Quickvit

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1. 1

   Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with unbleached parchment paper.

2. 2

   In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of the salt. Bring to a boil over medium-high heat, then cover with a tight-fitting lid, lower the heat to gentle low, and simmer undisturbed for 15 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

3. 3

   While the quinoa cooks, toss the cut boneless chicken thighs in a bowl with the extra virgin olive oil, ground cumin, ground paprika, ground turmeric, 3/4 teaspoon of the garlic powder, 1/2 teaspoon of the salt, and the black pepper until evenly coated.

4. 4

   Spread the seasoned chicken in a single layer across the prepared baking sheet. Roast at 425°F for 18 to 20 minutes, until deeply caramelized around the edges and cooked through to an internal temperature of 165°F.

5. 5

   In a small mixing bowl, whisk together the tahini, the remaining 1/4 teaspoon garlic powder, remaining 1/4 teaspoon salt, and 3 tablespoons of warm water until smooth, creamy, and pourable.

6. 6

   Warm the cherry tomato passata in a small skillet or saucepan over medium heat for 3 to 4 minutes until gently bubbling and reduced slightly.

7. 7

   Fluff the cooked quinoa with a fork and divide among four wide shallow bowls. Top each bowl with warm cherry tomato passata, a generous portion of roasted shawarma chicken, and a drizzle of the nutty tahini sauce.