Air Fryer Shawarma Salmon Bowls

Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, half the garlic powder, half the Shawarma Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, until softened and aromatic, about 1 minute.

Stir in rice, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 5.

While rice cooks, in a large bowl, toss onion wedges, sweet potatoes, and chickpeas with a drizzle of olive oil, remaining Shawarma Spice Blend, a big pinch of salt, and pepper.

"Fry", tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 10-15 minutes. (It’s natural for chickpeas to pop a bit while cooking.) (You may need to work in batches for 4.)

Meanwhile, halve tomatoes. Zest and quarter lemon. Roughly chop pistachios. Roughly chop cilantro.

In a small bowl, combine tomatoes, 1 TBSP olive oil, a squeeze of lemon juice, a pinch of salt, and pepper (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings). Set aside until ready to serve.

In a separate small bowl, combine sour cream and remaining garlic powder. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Fluff rice with a fork. Stir in pistachios, half the cilantro, and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper.

Once veggies and chickpeas are done, toss with lemon zest directly in air fryer basket.