halfbakedharvest.com
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!
Prep
10 min
Cook
20 min
Total
30 min
Serves
6
Instructions
- 01
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.
- 02
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.
- 03
Meanwhile, make the yogurt sauce. Mix everything in a bowl and season with salt.
- 04
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.
Nutrition
per serving · 1 serving
- Calories
- 648
- Protein
- —
- Carbs
- —
- Fat
- —
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