Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then quarter onion. Separate onion petals. Core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot into 1/2-inch coins. Roughly chop parsley. Drain, then cut olives in half.

Add carrots, peppers, onions, 1 tsp (2 tsp) Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 14-16 min.

Meanwhile, add beef, panko, half the parsley, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Form beef mixture into 8 equal-sized patties (16 patties for 4 ppl). Add one olive half to the middle of each patty, then shape and press patty firmly around olive, fully enclosing it to create a ball. Repeat until all meatballs are formed.

Arrange meatballs on another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**

Meanwhile, add mayo, hummus, vinegar, 1 tbsp (2 tbsp) water and remaining parsley to a small bowl. Season with salt and pepper, then whisk to combine.

Divide spinach and roasted veggies between bowls. Top with olive-stuffed meatballs. Drizzle hummus sauce over top.