Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch pieces.Heat a medium pot over medium heat. When hot, add 1/2 tbsp(1 tbsp) oil, then half the onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add rice and 2 tsp (4 tsp) Shawarma Spice Blend. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley.

Whisk together vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Add tomatoes and parsley. Season with salt and pepper, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer peppers to a plate. Set aside.

Heat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic puree, remaining Shawarma Spice Blend, remaining onions and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 2-3 min.

Stir together mayo, remaining garlic puree and 1 tsp (2 tsp) water in a small bowl. Fluff rice with a fork, then season with salt and stir in peppers. Divide rice between bowls. Top with spiced beef and marinated tomatoes. Drizzle any remaining dressing from the bowl over tomatoes. Dollop hummus over top, then drizzle garlic mayo over everything.