Why This Recipe Works

Store-bought hummus makes a creamy, savory base for these bowls. We topped the hummus with bites of crispy broiled chicken thighs fragrant with heady baharat, plus tender charred cauliflower, a lemony red cabbage slaw, and chopped juicy tomatoes and cucumbers. A final drizzle of oil and a sprinkle of mint tied the bowls together. Serve them with a fork and warm pita wedges for scooping up bits of everything.

Before You Begin

Baharat is a warm, savory spice blend used throughout the Middle East. If you can’t find it, you can substitute 1½ teaspoons paprika, ¾ teaspoon pepper, ½ teaspoon ground cumin, and ¼ teaspoon ground cloves. Serve with warm pita.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil. Combine chicken, 2 tablespoons oil, baharat, and 1 teaspoon salt in large bowl. Arrange chicken in single layer on half of prepared sheet and broil for 5 minutes. Combine cauliflower, 2 tablespoons oil, and ½ teaspoon salt in clean large bowl. Spread cauliflower on empty half of sheet. Broil until cauliflower is well browned and tender and chicken registers at least 175 degrees, 10 to 12 minutes. Let rest for 5 minutes.

Meanwhile, combine cabbage, lemon juice, ¼ teaspoon salt, and remaining 2 tablespoons oil in now-empty bowl. Combine cucumber, tomatoes, and remaining ¼ teaspoon salt in second bowl.

Cut chicken into bite-size pieces. Spread hummus over bottoms of individual serving bowls. Top with piles of chicken, cauliflower, cabbage, and tomato mixture. Drizzle with extra oil and sprinkle with mint. Serve.