Mediterranean Za’atar Rice Bowls

1. Cook brown jasmine rice in a pressure cooker for 20 minutes according to package directions, or use your preferred method. Once cooked, mix in a large spoonful of za'atar seasoning.
2. While the rice cooks, prepare the harissa potatoes: Cut potatoes into bite-sized pieces. In a cast iron pan, toss potatoes with a drizzle of olive oil and harissa. Cover and pan-roast over medium-high heat for 7-8 minutes, stirring often, until tender and slightly crispy.
3. For the lemon arugula, toss the arugula with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.
4. (Optional Crispy Chickpeas): If using chickpeas instead of potatoes, rinse and thoroughly pat them dry. Toss with olive oil and your choice of seasonings (e.g., Super Gyro seasoning, or a blend of garlic powder, onion powder, oregano, and thyme). Bake at 425°F (220°C) for 25-30 minutes until crispy.
5. To assemble the bowls: Divide the za'atar rice among serving bowls. Top with the prepared harissa potatoes (or crispy chickpeas), lemon arugula, sliced fresh tomatoes, crumbled feta cheese, and fresh chopped parsley.