Vegan Shawarma-Spiced Portobello Skewers

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  2 tbsp
• green beans
  6 oz
• green bell pepper
  1 unit
• hummus
  4 oz
• jasmine rice
  ½ cup
• lemon
  2 unit
• portobello mushrooms
  8 oz
• red onion
  1 unit
• salt
  1 tsp
• shawarma spice blend
  1 unit
• water
  1¼ cups
• wooden skewers
  6 unit

🍳 Cookware

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

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Place wooden skewers in a shallow dish and cover with water to soak.

   wooden skewers: 6 unit
3. 

   3

   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 .

   portobello mushrooms: 8 oz, green bell pepper: 1 unit, red onion: 1 unit, green beans: 6 oz, lemon: 2 unit
4. 

   4

   In a large bowl , combine mushrooms, bell pepper, and onion with a large drizzle of cooking oil and half the shawarma spice blend . Season with salt and black pepper ; toss to coat.

   cooking oil: 2 tbsp, shawarma spice blend: 1 unit, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Thread each skewer with 3-6 veggie pieces, alternating between veggies.
6. 

   6

   Arrange veggie skewers on a baking sheet ; roast on top rack until browned and tender ⏱️ 20 minutes .
7. 7

   Meanwhile, in a small pot , combine jasmine rice , water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ½ cup, water: 1¼ cups
8. 8

   Keep covered off heat until ready to serve.
9. 9

   While rice cooks, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper.
10. 10

    Roast on middle rack until green beans are browned and tender ⏱️ 12 minutes .
11. 11

    Meanwhile, in a medium bowl , whisk together hummus and juice from one lemon wedge.

    hummus: 4 oz
12. 12

    Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
13. 13

    Fluff rice with a fork; stir in juice from two lemon wedges and a pinch of lemon zest.
14. 14

    Taste and season with salt, pepper, and more lemon juice if needed.
15. 15

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