Description
This Quick Chicken Shawarma and Sweet Potato Bowls recipe combines fragrant, spiced ground chicken with crispy roasted sweet potatoes and fresh toppings. Ready in just 30 minutes, it makes a vibrant, wholesome meal featuring warm pita, fluffy rice, pickled red onions, and a tangy yogurt sauce, perfect for an easy weeknight dinner with Middle Eastern flair.
Ingredients
Scale
Roasted Sweet Potatoes
- 4 sweet potatoes, cut into matchsticks
- Salt and pepper, to taste
- 2 tablespoons olive oil
Chicken Shawarma
- 1 1/2 pounds ground chicken
- 2 shallots, chopped
- 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
- 2 tablespoons olive oil
- Salt, to taste
- 1/2 cup water
Assembly and Toppings
- 6 fresh pitas or naan, warmed
- 2 cups cooked rice
- Pickled red onion, for serving
- Lettuce, for serving
- Fresh herbs (dill or parsley), chopped, for serving
- 1/2 cup plain Greek yogurt
- 1/3 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F. Toss the sweet potato matchsticks with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for about 20 minutes until they are crisp on the outside and tender inside.
- Cook the Chicken Shawarma: While the potatoes roast, heat a large skillet over medium heat. Add the ground chicken and chopped shallots. Break up the meat with a spatula as it cooks. Cook until browned and cooked through, about 5 minutes.
- Add Spices and Simmer: To the cooked chicken, add 2 tablespoons olive oil, chopped garlic, paprika, cumin, turmeric, salt, and chili flakes to taste. Stir to combine all the spices thoroughly. Pour in 1/2 cup of water and cook for an additional 2 to 5 minutes until the water evaporates and the flavors meld.
- Prepare the Yogurt Sauce: In a bowl, mix the plain Greek yogurt, crumbled feta, lemon juice, and chopped fresh dill or parsley. Season with salt to taste. Stir until smooth and set aside.
- Assemble the Bowls: Warm your pitas or naan and arrange them in serving bowls. Start with a base of cooked rice, spoon over the spiced ground chicken, then top with the roasted sweet potatoes. Add pickled red onion, lettuce, and fresh herbs on top for freshness and texture.
- Finish and Serve: Drizzle the prepared yogurt sauce generously over the assembled bowls. Serve immediately and enjoy the layers of bold flavors and contrasting textures.
Notes
- For a spicier kick, increase the amount of chili flakes or add cayenne pepper to taste.
- Swap ground chicken for ground turkey or beef if preferred.
- Use quinoa or cauliflower rice as a low-carb alternative.
- If you don’t have pickled red onions, thinly sliced raw red onions soaked in lemon juice can work as a substitute.
- Make sure to warm the pitas before serving to make them soft and pliable.
