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
Scale
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.
