If you’re craving a meal that’s bursting with vibrant flavors, textures, and colors but still quick and easy to whip up, this Quick Chicken Shawarma and Sweet Potato Bowls Recipe is your new go-to. It combines tender, spiced ground chicken with crispy roasted sweet potatoes, all layered over fluffy rice and warmed pita bread, then finished with tangy yogurt sauce and fresh herbs. This bowl is not just a feast for your taste buds but also a well-rounded, satisfying dish that comes together in just about 30 minutes—perfect for busy weeknights or casual weekend gatherings alike.
Ingredients You’ll Need
Each ingredient in this recipe is a simple building block that brings its own magic to the table. From sweet, caramelized potatoes to aromatic spices and fresh herbs, everything combines to create a harmonious dish that feels both comforting and exciting.
- Sweet potatoes: Roasting these cut into matchsticks adds a perfect crispy-tender texture and natural sweetness to balance the spices.
- Ground chicken: A lean and versatile protein that absorbs all the fragrant shawarma spices beautifully.
- Shallots and garlic: These aromatics lay the flavor foundation with their mellow pungency and sweetness after sautéing.
- Paprika (sweet or smoked): Brings a warm smokiness that’s essential to the shawarma flavor profile.
- Ground cumin and turmeric: These spices add earthy depth and a golden hue, making the dish as vibrant as it is tasty.
- Chili flakes or cayenne pepper: Just a pinch adds a subtle heat that lifts all the flavors.
- Olive oil: Used both for roasting and cooking, it enriches the dish with fruity undertones.
- Fresh pitas or naan: Perfect for scooping up the filling and soaking up every bit of sauce.
- Cooked rice: A neutral, fluffy base that carries the bold shawarma and sweet potato toppings beautifully.
- Pickled red onion, lettuce, and herbs: These fresh, tangy add-ons brighten the dish and add crunch and freshness.
- Plain Greek yogurt: Creates a creamy, cooling sauce that cuts through the spices perfectly.
- Crumbled feta: Adds a salty, creamy bite that complements both the chicken and sweet potatoes.
- Lemon juice: Lifts the yogurt sauce with a zesty brightness.
- Fresh dill or parsley: Offers a burst of herbal freshness in both the sauce and the final plating.
How to Make Quick Chicken Shawarma and Sweet Potato Bowls Recipe
Step 1: Roast the sweet potatoes
Start by preheating your oven to 425°F and tossing the sweet potato matchsticks with a couple tablespoons of olive oil, plus salt and pepper. Spread them out on a baking sheet so they roast evenly, then pop them in the oven for about 20 minutes. They’ll come out crispy on the edges and tender inside—the perfect sweet, caramelized base for your bowl.
Step 2: Cook the spiced chicken mixture
While the sweet potatoes roast, heat a large skillet over medium heat and add the ground chicken along with chopped shallots. Break the meat apart with a wooden spoon and cook until browned, around 5 minutes. Then stir in garlic, paprika, cumin, turmeric, a pinch of chili flakes, salt, and two more tablespoons of olive oil. Pour in half a cup of water and let it simmer, stirring occasionally, until the liquid evaporates and the spices coat the chicken evenly. This step builds the deep, warm shawarma flavor that makes this bowl so irresistible.
Step 3: Make the creamy yogurt sauce
In a small bowl, combine the plain Greek yogurt with crumbled feta, fresh dill or parsley, lemon juice, and a pinch of salt. Stir it until well mixed. This sauce will add a lush, tangy creaminess that perfectly complements the spiced chicken and roasted sweet potatoes.
Step 4: Assemble your shawarma and sweet potato bowls
Warm your fresh pitas or naan just before serving. Then, grab your favorite bowl and start layering: spoon a base of cooked rice, add a generous helping of the spiced chicken, pile on the roasted sweet potatoes, and sprinkle on some pickled red onions, lettuce, and fresh herbs. Finally, drizzle your creamy yogurt sauce over the top, and don’t forget to tuck in the warm pita for scooping and soaking up all the delicious juices.
How to Serve Quick Chicken Shawarma and Sweet Potato Bowls Recipe
Garnishes
Adding the right garnishes really elevates these bowls. Pickled red onions give a bright, tangy punch, while fresh herbs like dill or parsley add an herbal vibrancy and pop of green color. Lettuce adds a satisfying crunch and freshness, balancing out the rich, spiced chicken and sweet potatoes.
Side Dishes
If you want to round out your meal, consider light sides like a crisp cucumber salad or a simple tabbouleh to keep the Mediterranean theme alive. A glass of chilled mint tea or sparkling water with lemon would also complement the spices without overpowering the dish.
Creative Ways to Present
For a fun twist, you can serve the components deconstructed on a platter so everyone can build their own bowls. Alternatively, use large lettuce leaves instead of pita for a low-carb option or turn the mixture into wraps for an on-the-go meal. Whatever way you choose, the vibrant colors and layers of flavor will make it a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chicken shawarma and sweet potato mixture to an airtight container and refrigerate. It will stay fresh for up to three days, making it perfect for quick lunches or dinners during the week.
Freezing
This dish freezes well if you keep the protein and sweet potatoes separate from the rice and fresh toppings. Store the cooked chicken and sweet potatoes in a freezer-safe container or bag for up to two months. Defrost in the fridge overnight before reheating.
Reheating
To reheat, gently warm your leftovers in a skillet over medium heat or microwave until heated through. Add a splash of water if things seem dry. Then, freshly prepare the yogurt sauce and add crisp lettuce and pickled onions to revive the dish’s fresh elements.
FAQs
Can I use chicken breast instead of ground chicken?
Absolutely! You can dice chicken breast into small pieces and cook them with the same spices. Just be sure to cook thoroughly and monitor the moisture to avoid dryness.
Is this recipe gluten-free?
The bowls themselves are gluten-free if you skip the pita or naan, which typically contain gluten. Serve with rice and all the other ingredients for a naturally gluten-free meal.
How spicy is this dish?
The heat level is mild to medium depending on how much chili flakes or cayenne pepper you add. You can adjust it according to your spice preference—start small and add more if you like some heat.
Can I substitute other vegetables for sweet potatoes?
Yes, roasted carrots or butternut squash would work well and bring a similar sweetness and texture to the bowls.
What kind of herbs work best in the yogurt sauce?
Dill and parsley are classic choices, but you can also try cilantro or mint for a different herbal note that pairs beautifully with shawarma spices.
Final Thoughts
This Quick Chicken Shawarma and Sweet Potato Bowls Recipe is one of those dishes that feels special but is surprisingly simple to prepare. It’s a colorful, flavorful, and wholesome meal that you can enjoy any night of the week with minimal fuss. Give it a try and watch it quickly become one of your favorite easy dinners to make and share!
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Quick Chicken Shawarma and Sweet Potato Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: Middle Eastern
- Diet: Low Fat
Description
This Quick Chicken Shawarma and Sweet Potato Bowls recipe combines bold Middle Eastern flavors with wholesome ingredients, making for a delicious and nutritious meal. Roasted sweet potatoes, spiced ground chicken, fresh herbs, and tangy yogurt sauce come together in a vibrant bowl that’s perfect for a weeknight dinner or casual gathering.
Ingredients
Roasted Sweet Potatoes
- 4 sweet potatoes, cut into matchsticks
- Salt and pepper, to taste
- 2 tablespoons olive oil
Spiced Chicken
- 1 1/2 pounds ground chicken
- 2 shallots, chopped
- 4 tablespoons olive oil (divided)
- 6 cloves garlic, chopped
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- Chili flakes or cayenne pepper, to taste
- Salt, to taste
- 1/2 cup water
Other
- 6 fresh pitas or naan, warmed
- 2 cups cooked rice
- Pickled red onion, for serving
- Lettuce, for serving
- Fresh herbs (dill or parsley), for serving, chopped
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1/3 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill or parsley, chopped
- Salt, to taste
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). On a baking sheet, toss the sweet potato matchsticks with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly and roast for about 20 minutes until they are crisp on the outside and tender inside.
- Cook the Chicken Mixture: While the sweet potatoes roast, heat a large skillet over medium heat. Add the ground chicken and chopped shallots. Cook, stirring and breaking up the meat, until the chicken is browned and cooked through, about 5 minutes. Stir in 2 tablespoons of olive oil, chopped garlic, sweet or smoked paprika, ground cumin, turmeric, chili flakes, and salt. Pour in 1/2 cup of water and cook for an additional 2 to 5 minutes until the water evaporates and the spices meld into the chicken.
- Make the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, crumbled feta, lemon juice, chopped fresh dill or parsley, and a pinch of salt. Mix well and set aside.
- Assemble the Bowls: Warm the pitas or naan bread and arrange them in bowls or plates. Spoon cooked rice over the bread, add a generous portion of the spiced chicken, then top with roasted sweet potatoes. Add pickled red onion, fresh lettuce, and herbs. Finally, drizzle the yogurt sauce over the top and serve immediately.
Notes
- For a spicier dish, increase the amount of chili flakes or cayenne pepper to taste.
- Pickled red onion can be made ahead or purchased pre-made for convenience.
- Leftovers can be stored separately in the refrigerator for up to 3 days; reheat the chicken and sweet potatoes before assembling.
- You can substitute ground turkey or lamb for the chicken if preferred.
