Name: Quick Chicken Shawarma and Sweet Potato Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern-Inspired
Ingredients: 2 medium sweet potatoes, peeled and cut into thin fries; 4 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 1/2 pounds ground chicken; 2 medium shallots, finely chopped; 3 cloves garlic, minced; 2 teaspoons sweet or smoked paprika; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon chili flakes or 1/4 teaspoon cayenne pepper; 1/2 cup water; 3 cups cooked rice (white or basmati); 6 small pitas or naan, warmed; 1 cup plain Greek yogurt; 1/2 cup crumbled feta cheese; 2 tablespoons fresh dill, finely chopped; 1 tablespoon fresh lemon juice; Pinch of salt (for sauce); 1 cup pickled red onions (optional); 1 cup shredded lettuce (optional); 1/4 cup chopped fresh parsley or cilantro (optional); 1/4 cup red harissa sauce (optional); 2 tablespoons honey (optional); 1 tablespoon toasted sesame oil (optional); Pinch of chili flakes (optional)

Description

Flavor-packed shawarma-inspired bowls made with spiced ground chicken, crispy roasted sweet potatoes, fluffy rice, and a creamy feta yogurt sauce. This vibrant 30-minute meal is perfect for busy weeknights and meal prep.

Ingredients

2 medium sweet potatoes, peeled and cut into thin fries
4 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 1/2 pounds ground chicken
2 medium shallots, finely chopped
3 cloves garlic, minced
2 teaspoons sweet or smoked paprika
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili flakes or 1/4 teaspoon cayenne pepper
1/2 cup water
3 cups cooked rice (white or basmati)
6 small pitas or naan, warmed
1 cup plain Greek yogurt
1/2 cup crumbled feta cheese
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh lemon juice
Pinch of salt (for sauce)
1 cup pickled red onions (optional)
1 cup shredded lettuce (optional)
1/4 cup chopped fresh parsley or cilantro (optional)
1/4 cup red harissa sauce (optional)
2 tablespoons honey (optional)
1 tablespoon toasted sesame oil (optional)
Pinch of chili flakes (optional)

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Instructions

Preheat oven to 425°F (220°C). Toss sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer and roast 20 minutes, flipping halfway, until tender and crispy.
In a large skillet over medium heat, cook ground chicken and shallots for about 5 minutes, breaking apart as it browns.
Add remaining 2 tablespoons olive oil, garlic, paprika, cumin, turmeric, remaining 1/2 teaspoon salt, and chili flakes. Cook 1 minute until fragrant.
Pour in 1/2 cup water and simmer 2–5 minutes until liquid cooks off and chicken is fully cooked. Let sit briefly to develop light browning.
In a bowl, mix Greek yogurt, feta, dill, lemon juice, and salt until smooth. Add a splash of water if needed to thin.
If making honey harissa, whisk together harissa, honey, sesame oil, salt, and chili flakes.
To assemble, place a warm pita in each bowl. Add rice, spiced chicken, and roasted sweet potatoes. Top with desired toppings and drizzle with yogurt sauce and honey harissa.
Serve immediately.

Notes

Ground turkey can be substituted for chicken.
Swap rice for quinoa, couscous, or cauliflower rice.
Store components separately up to 4 days.
Reheat sweet potatoes in oven or air fryer to maintain crispness.
Make dairy-free by using plant-based yogurt and omitting feta.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Roasting and Stovetop
Cuisine: Middle Eastern-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 648 kcal
Sugar: 9 g
Sodium: 820 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 6 g
Protein: 36 g
Cholesterol: 105 mg