• Preheat oven to 425 degrees F. Lightly oil a baking sheet(s) or coat with nonstick spray. Note: You will need 2 baking sheets for 5+ servings.
• CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper.
• Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
• Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
• In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
• Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
• Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
• Serve immediately with tortillas.

• Cook rice according to package directions.

For the Meatballs

• Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
• Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
• Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
• Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

For the Tahini

• Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl. It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
• Add the rest of the ingredients in a bowl. Whisk until well blended. If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini. Decorate with parsley.

For the Califlower Rice

• Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
• Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

For the Cucumber & Tomato Salad

• Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

To Assemble the Bowls

• Divide rice evenly into serving bowls. Top rice with meatballs, tahini, cucumber & tomato salad, and any other desired garnishes. Serve immediately.