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These are totally my kind of weekday lunch or dinner.

Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls | halfbakedharvest.com @hbharvest

Watch the How To Video Here:

They have texture, layers of flavor, and SO much color. A few months ago when I was writing the HBH cookbook manuscript, there was day after day of non-stop writing. No joke, non-stop writing. Typically, my days are filled with cooking and writing at night, so this was a bit of an adjustment for me, since I was basically doing zero cooking all week-long. This is when I turned to Sunday meal prep. That way, come lunch and dinner, I actually had food other than avocado toast and eggs to eat…not that there’s anything wrong with avocado toast and eggs, but you know, variety is occasionally needed in one’s diet.

I’m not sure why it took me so long to do something like this, but honestly, I am so excited about it! I love the idea of making a healthy delicious meal that can be enjoyed throughout the week.

Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls | halfbakedharvest.com @hbharvest

Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls | halfbakedharvest.com @hbharvest

Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls | halfbakedharvest.com @hbharvest

OK, here’s how this whole meal prep thing works…or at least here’s how I do it. First, I highly recommend investing in some pretty glass storage containers. Not only are these convenient, but for me, they make the process a little more fun. And yes, I am so weird, but I like pretty things! I just ordered these Rubbermaid Glass Storage Containers on Amazon. I think they would be great for this recipe, and they clean up really nicely, which is always a huge bonus.

Second task, grocery shop! Look carefully at your recipe, read the ingredients closely, and then make your list! Once at the grocery store, try to physically cross off all of your items as you go. Most of us at one time or another, have gotten home only to realize that we forgot the most important ingredient! That is the worst…like the worst.

Once home, put everything away, get organized and then it is GO time. To prep for this recipe, you’ll need a couple of baking sheets and a pot for the couscous (or quinoa if that’s more your thing). Pretty simple.

The first step is to marinate the chicken for half an hour or so. If you’re short on time, you can definitely skip marinating, but I find it really tenderizes the chicken, making it much more moist and juicy. <–sounds really weird saying that out loud, but it’s true. I always start with the chicken, then while it’s marinating, I prep all the veggies.

The next step is to arrange the marinated chicken on one sheet pan and the sweet potatoes fries and asparagus on another. Then throw them all in the oven and roast. While those are cooking, I like to make the couscous. Sometimes I’ll use quinoa, but couscous is very middle eastern, so it fits more with the this recipe and its middle eastern roots. During this time I’ll also make the garlic tahini yogurt and then gather all the toppings, storing each in their own little container for easy access. When everything is done cooking, I let it all cool, then store everything in separate glass containers. I prefer to store ingredients separately so I can easily assemble my bowls when getting ready to serve. However, if you’re planning on taking these to work as lunch or you need your dinner completely assembled (maybe to take to a potluck), you can assemble the bowls like you see in the photos, just leave the avocado and lettuce off, as those are best to add right before eating.

Once everything is packed up, throw it in the fridge and DONE. How easy was that? Probably about an hour of work for a weeks worth of healthy lunches or dinners.

Um, yes please!

Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls | halfbakedharvest.com @hbharvest

Honest, these bowls saved the day while I was writing the book. Now I am kind of hoping they will save yours too! And guys, if you’re not into meal prepping and you are simply in need of an easy dinner, this recipe is pretty dang good for that too.

Hello, shawarma chicken, sweet potato fries, garlic tahini yogurt, couscous, avocado and goat cheese. Yup, dinner (or lunch) perfection!

Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls | halfbakedharvest.com @hbharvest

Chicken Shawarma and Sweet Potato Fry Bowls

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 998 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Garlic Tahini Yogurt

Instructions

  • 1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.
    2. Preheat the oven to 425 degrees F.
    3. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.
    4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes. 
    5. Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through. 
    6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week. 
    7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.

Garlic Tahini Yogurt

  • 1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week. 
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Meal Prep: Chicken Shawarma and Sweet Potato Fry Bowls | halfbakedharvest.com @hbharvest

AND it’s healthy too. You see, the bestest!

ps. while naan is not pictured, I highly, highly recommend it along side these bowls.

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Comments

  1. 5 stars
    HI! I made this and it was fabulous! Entire family enjoyed it. I changed up a few minor details since I’m feeding hungry boys who can be a tad finicky (doubled the chicken and sweet potatoes, omitted the sun-dried tomatoes and olives and reduced the olive oil where I could.) This is going in our regular rotation! Soooooo good. I woke up in the middle of the night thinking about it…that good!

    1. Thank you so much Karen!! I am so glad you loved this recipe and hope you continue to enjoy others of mine!

  2. 5 stars
    Thank you for this! This is going to be my first time ever meal-prepping! I’ve lived alone for 4 years now but my go – to’s are visiting my parents over the weekend, stealing their home-cooked meals lol and going out to eat. I think It’s time I learn how to cook.

  3. 5 stars
    I made this tonight for dinner. It was delicious! I loved the balance of flavors and ease of preparation. I do have a double oven so that was helpful as far as timing to pull the chicken and vegetables out warm and ready at the same time. I’m excited to try your cauliflower shawarma next! Thank you for a delightful dinner recipe that makes excellent leftovers…if there are any!

  4. 5 stars
    Hi Tieghan,

    I’m new to your site and meal prepping but this recipe caught my eye. Would you consider this recipe PCOS friendly?

    Thanks!

    1. Hi Chanel! So glad you made it over to HBH! What does PCOS stand for? Sorry, I am not familiar much with diets type recipes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. 3 stars
    896 Calories using 1.5 lbs of chicken for 4 servings! The food was really tasty, but I wish I had done a nutritional analysis BEFORE I ate my serving. 🙁

  6. 5 stars
    OMG!!!! This meal was delicious. I just finished making it, and of course eating it immediately afterwards. I love all of the savory flavors of it all. This is a must for everyone to try, you will not regret it.

    1. Hi Brenda! I actually do not calculate the calories or nutritional information of my recipes. I just try to use wholesome ingredients. Sorry about this! I find that online food calculators work well though! Let me know if you have any other questions!

    1. Marinating overnight will be great! Link below. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Hi! I actually do not calculate the calories for my dishes, I just try to use whole ingredients! I find it helpful to put it into an online calculator and divid by the serving size! I hope this helps and definitely let me know if you have any other questions!

  7. 5 stars
    This. Was. Bomb! I was unsure about the mixture of all the different ingredients, but they work SO well together! I can’t wait to try more of your recipes!

    1. Hi Nicole! I do not calculate the calories in the recipes I make, so sorry about this! I find it helpful though to put the ingredients into an online food calculator and then divide by the servings! I hope this helps and of course let me know if you have any other questions! Thank you!

  8. I made this a while back for long grad school day lunches and am back to make it for dinner! The combination of lemon, pickled onions, and olives was to die for!

  9. Hi Tieghan,
    Do you think the marinade/sheet pan recipe would work just as well for tofu? I’d love to try out a vegetarian version!

    1. I think tofu would be great!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂