• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, Cumin-Turmeric Spice Blend and vegetable stock powder. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
• Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
• Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl.
• Place pickled cabbage in the fridge to cool.

• Pat chicken dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

• Meanwhile, on an unlined baking sheet, toss falafel with 1/2 tbsp (1 tbsp) oil.

• Roast in the middle of the oven for 8-10 min, flipping halfway through, until browned.

• While chicken and falafel cook, halve tomatoes. Season with salt and pepper.
• Roughly chop spinach and parsley.
• Fluff rice with a fork. Stir in parsley.

• Drain pickled cabbage.
• Slice chicken.
• Divide rice and spinach between bowls.
• Top with cabbage, tomatoes, chicken and falafel.
• Dollop with hummus and drizzle spicy mayo over top.

If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

Slice chicken. Top bowls with chicken.