Vegan Shawarma-Spiced Portobello Skewers

🥘 Ingredients

• black pepper
• cooking oil
  4 tsp
• green beans
  12 oz
• green bell pepper
  2 unit
• hummus
  1 c
• jasmine rice
  1.5 c
• lemon
  2 unit
• portobello mushrooms
  4 unit
• red onion
  2 unit
• salt
• shawarma spice blend
  1 tbsp
• wooden skewers
  16 unit

🍳 Cookware

• large bowl
• baking sheet
• small pot
• medium bowl

1. 

   1

   Wash and dry all produce. Soak wooden skewers in water. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms ; trim any large stems if necessary. Cut mushrooms into 1-inch pieces. Core and cut green bell pepper into 1-inch pieces. Halve, peel, and cut red onion into 1-inch-thick wedges, then halve wedges crosswise. Trim green beans if necessary. Zest and quarter lemon .

   wooden skewers: 16 unit, portobello mushrooms: 4 unit, green bell pepper: 2 unit, red onion: 2 unit, green beans: 12 oz, lemon: 2 unit
2. 

   2

   In a large bowl , combine mushrooms, bell pepper, and onion with a large drizzle of cooking oil and half the shawarma spice blend (all for 4 servings). Season with salt and black pepper ; toss to coat. Thread each skewer with 3-6 veggie pieces, alternating between veggies (you’ll make 3-4 skewers per person). Arrange veggie skewers on a baking sheet ; roast on top rack until browned and tender, ⏱️ 25 minutes .

   cooking oil: 2 tsp, shawarma spice blend: 1 tbsp, salt, black pepper
3. 

   3

   Meanwhile, in a small pot , combine jasmine rice , water (1¼ cups for 2 servings, 2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve. While rice cooks, toss green beans on a second baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on middle rack until green beans are browned and tender, ⏱️ 12 minutes to ⏱️ 15 minutes .

   jasmine rice: 1.5 c, cooking oil: 2 tsp
4. 

   4

   Meanwhile, in a medium bowl , whisk together hummus and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   hummus: 1 c
5. 

   5

   Fluff rice with a fork; stir in juice from two lemon wedges (four wedges for 4 servings) and a pinch of lemon zest. Taste and season with salt, pepper, and more lemon juice if needed.
6. 

   6

   Divide lemony rice, green beans, and veggie skewers between plates. Divide hummus sauce between small serving bowls and serve alongside for dipping.