Steak Shawarma Bowl

Instructions

Marinate the Steak
Preheat oven to 425° F.
Mince 4 garlic cloves.
In a medium mixing bowl, combine the spice mix, 3/4 of the honey, juice of ½ the lemon, 3 Tbsp. olive oil, and ¾ of the minced garlic.
Whisk together mixing well, and season to taste with salt, pepper, and red pepper flakes.
Lay the steak flat on your cutting board and slice in half so you have two pieces that are now half as thick.
Place steaks in the marinade turning to coat, and allow to marinate for at least 20 minutes.

Roast the Sweet Potatoes
Foil-line and grease a baking sheet or pan.
Peel the sweet potato, quarter, and then slice into fries.
Add potatoes to the baking sheet, toss with olive oil to coat, and season with salt and pepper to taste.
Roast for 25 minutes, flipping halfway through.

Prep the Remaining Ingredients
Wash and dry your produce.
Cut the tomato in half vertically and then slice into thin wedges.
Slice the cumber into ¼ inch-thick rounds, to make about 1 cup (cut into half-moons if large).
In a small bowl, mix together the yogurt, remaining honey, juice of ¼ lemon, and remaining garlic
Taste, and season with a little salt and pepper if desired.

Cook the Couscous
In a small pot, bring ¾ C. salted water and a little olive oil to a boil.
Remove from heat, and mix in the couscous.
Cover with lid, and allow to sit aside for 5 minutes.
Remove lid, fluff with fork, add half the feta, and drizzle with some olive oil if dry.

Cook the Steak
Heat 1 Tbsp. olive oil in a medium pan, over medium-high heat.
When hot, add the steaks, discarding the marinade, and cook until 135° for medium.
Set steak on a cutting board to rest a few minutes before thinly slicing into long strips.

Plate Your Meal
Divide the couscous between your dishes placing it in the bottom of each bowl.
Top with the spinach, olives, tomatoes, cucumbers, sweet potatoes, and a dollop of hummus.
Plate the steak slices in the middle of each bowl and top with the remaining feta followed by a drizzle of yogurt sauce. Enjoy!