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 oil (dbl for 4 ppl), then half the onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add rice and 2 tsp Shawarma Spice Blend (dbl for 4 ppl) to the pot. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) 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. Cut cucumber into 1/4-inch pieces.

Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and cucumbers. Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), 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 oil (dbl for 4 ppl), 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 water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until onions soften slightly, 2-3 min.

Stir together mayo, remaining garlic puree and 1 tsp water (dbl for 4 ppl) 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 veggies. Drizzle any remaining dressing from the bowl over veggies. Dollop hummus and drizzle garlic mayo over everything.