Quick Chicken Shawarma and Sweet Potato Bowls
Quick, cozy, and packed with warm spices—these chicken shawarma bowls are perfect for busy weeknights and even better as leftovers!
Servings: 6
Calories: 648kcal
Ingredients
- 4 sweet potatoes, cut into matchsticks
- salt and pepper
- 4 tablespoons olive oil
- 1 1/2 pounds ground chicken
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 tablespoon sweet/smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- chili flakes or cayenne pepper
- 6 fresh pitas or naan, warmed
- 2 cups cooked rice
- pickled red onion, lettuce, and herbs, for serving
Yogurt Sauce
- 1/2 cup Plain Greek Yogurt
- 1/3 cup crumbled feta
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- 1. Preheat the oven to 425°F. On a baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Roast 20 minutes, until crisp and tender.2. In a large skillet, combine the ground meat and shallots. Cook over medium heat, breaking up the meat as it cooks, until browned, about 5 minutes. Add 2 tablespoons of olive oil, garlic, paprika, cumin, turmeric, salt, and chili flakes. Pour over 1/2 cup water. Cook for 2–5 minutes, until the water has cooked out.3. Meanwhile, make the yogurt sauce. Mix everything in a bowl and season with salt.4. Arrange the warm pitas in bowls. Spoon over some rice, add a couple spoonfuls of meat, and top with the roasted sweet potatoes. Add pickled red onions, lettuce, and fresh herbs. Drizzle with the yogurt sauce and serve.
Notes
Honey Harissa
Combine 1/4 cup red harissa sauce, 2 tablespoons honey, 1 tablespoon toasted sesame oil, and season with salt and chili flakes.
Nutrition
Calories: 648kcal
