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A sweet potato bowl next to a fork, napkin and a bowl of green goddess tahini dressing.
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5 from 1 vote

Shawarma Chicken Sweet Potato Bowls

Layers of flavor and textures come together into this hearty veggie-packed grain bowl that’s infinitely adaptable to what you have on hand.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Entree, Entree/Poultry, Lunch
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 6
Author: Ivy Manning

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch wide strips
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons Shawarma Seasoning Blend (or store-bought)
  • 1 1/4 teaspoon salt, divided
  • 1 1/2 pounds sweet potatoes, peeled
  • 3 cups cooked farro, barley, freekeh, or quinoa
  • 4 cups mixed baby salad greens
  • 3/4 cup Pickled Red Onions
  • 1/2 cup chopped roasted salted pistachios
  • 1/2 cup crumbled feta cheese
  • 3/4 cup Green Goddess Tahini Dressing (optional)

Crispy Roasted Chickpeas

Instructions

  • Get ready. Preheat the oven to 400ºF. Line two baking sheets with parchment paper and set aside.
  • Marinate the chicken. Combine the chicken, 1 tablespoon of the olive oil, lemon juice, shawarma seasoning blend, and 3/4 teaspoon of salt. Toss to coat the meat and then set aside to marinate for 10 minutes or up to 24 hours in the refrigerator.
  • Prepare the sweet potatoes. Cut the sweet potatoes in half lengthwise. Cut into 1/2-inch thick half moon slices and mound on one of the prepared baking sheets. Drizzle with the remaining 2 tablespoons of olive oil and remaining 1/2 teaspoon of the salt and toss to combine. Arrange in an even layer.
  • Prepare the chickpeas. Spread the chickpeas well on the second prepared baking sheet. Drizzle with the extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
  • Roast the sweet potatoes and chickpeas. Roast the potatoes and chickpeas, stirring with a spatula once or twice, until the potatoes are tender and caramelized in places, 25 minutes, and the chickpeas are a deep golden brown, about 35 minutes. Once you take the chickpeas out of the oven, immediately season them with za'atar, sumac, and shawarma seasoning blend.
  • Cook the chicken. Meanwhile, sauté the chicken. Heat a large non-stick skillet over medium high heat. Add the chicken, reduce heat to medium, and cook without stirring until deeply browned on one side, 6 minutes. Flip with tongs and cook on the second side until no longer pink in the center, 3 to 5 minutes more. Set aside.
  • Build the bowls. Put 1 cup of greens in each bowl, spreading them out to the sides of the bowl. Put 3/4 cup of farro in the center of each bowl. Add the chicken, chickpeas, red onions, pistachios, and feta cheese in small piles around the sides of the bowl. Drizzle with the dressing and serve immediately.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

Calories: 468.6kcal | Carbohydrates: 52.8g | Protein: 23.6g | Fat: 19.2g | Saturated Fat: 3.7g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 10.4g | Trans Fat: 0.01g | Cholesterol: 78.5mg | Sodium: 930.4mg | Potassium: 845.2mg | Fiber: 8.5g | Sugar: 7.2g | Vitamin A: 16488.6IU | Vitamin C: 12mg | Calcium: 96.8mg | Iron: 3.7mg

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