If you’re craving a vibrant, wholesome meal that comes together in a flash, you’re going to love this Quick Chicken Shawarma and Sweet Potato Bowls Recipe. It perfectly balances tender, spiced ground chicken, sweet and crispy roasted sweet potatoes, and a bright, creamy yogurt drizzle all served over fluffy rice and warm pitas. Each bite bursts with layers of flavor and texture, making it an ideal weeknight dinner or casual gathering dish that feels both comforting and exciting. Trust me, once you try this recipe, it’s going to become one of your favorite go-tos for a nutrient-packed, colorful bowl packed with Middle Eastern-inspired goodness.
Ingredients You’ll Need
Gathering simple ingredients that shine on their own yet blend into a complex flavor symphony is key to this recipe. Each one plays an important role, whether adding spice, sweetness, crunch, or creaminess to your shawarma bowls.
- Sweet potatoes: Cut into matchsticks, they roast up perfectly crispy on the outside and tender inside.
- Salt and pepper: Essential for seasoning to enhance every ingredient’s natural flavors.
- Olive oil: Provides a rich, fruity note and helps with roasting and sautéing.
- Ground chicken: A lean, protein-packed base with mild flavor that soaks up spices beautifully.
- Shallots: Add a touch of sweetness and depth when cooked with the chicken.
- Garlic: For that irresistible aroma and bold flavor boost.
- Sweet or smoked paprika: Brings smoky warmth that’s essential for authentic shawarma flavor.
- Ground cumin: Adds an earthy, slightly nutty undertone to the spice mix.
- Ground turmeric: Offers a subtle peppery taste and vibrant golden color.
- Chili flakes or cayenne pepper: Just a pinch to kick up the heat and make the dish lively.
- Fresh pitas or naan: Warmed and ready for scooping up every last bit of deliciousness.
- Cooked rice: The perfect fluffy base to soak up the rich juices and spices.
- Pickled red onion, lettuce, and herbs: Bright, tangy, and fresh accents to balance richness.
- Plain Greek Yogurt: Blended into a creamy, tangy sauce that cools and complements the spices.
- Crumbled feta: Adds a salty, crumbly texture that contrasts wonderfully with the sweet potatoes.
- Lemon juice: Injects a fresh, zesty brightness into the yogurt sauce.
- Fresh dill or parsley: Finely chopped for a fragrant herbal finish.
How to Make Quick Chicken Shawarma and Sweet Potato Bowls Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425 degrees Fahrenheit. Toss those matchstick sweet potatoes with 2 tablespoons of olive oil, along with a generous pinch of salt and pepper. Spread them out evenly on a baking sheet and roast for about 20 minutes, until they’re crispy on the edges but soft in the center. This roasting step brings out their natural sweetness and gives you that perfect tender-crisp bite.
Step 2: Cook the Spiced Chicken
While the sweet potatoes roast, heat a large skillet over medium and combine the ground chicken with chopped shallots. Let them cook together, breaking up the meat, until the chicken is nicely browned. Now add your second 2 tablespoons of olive oil, garlic, smoked paprika, cumin, turmeric, salt, and a pinch of chili flakes or cayenne pepper for some heat. Pour in half a cup of water to help the spices meld with the meat. Let it simmer, stirring occasionally, until the liquid evaporates and the chicken becomes richly flavorful, about 2 to 5 minutes.
Step 3: Prepare the Yogurt Sauce
While the chicken is cooking, mix the plain Greek yogurt with lemon juice, crumbled feta, and chopped fresh dill or parsley. Add a pinch of salt to taste and stir well. This creamy sauce is a fantastic counterpoint to the warm spices, cooling each mouthful with its tangy freshness.
Step 4: Assemble Your Bowls
Now it’s time to bring all the components together. Warm your pitas or naan and place them in bowls. Spoon a base of cooked rice over the bread, add a generous helping of the spiced chicken, and pile on the roasted sweet potatoes. Top everything with pickled red onions, crisp lettuce, and fresh herbs. Finish with a drizzle of the yogurt sauce right before serving and watch everyone dive into their colorful, flavorful bowls.
How to Serve Quick Chicken Shawarma and Sweet Potato Bowls Recipe
Garnishes
Fresh garnishes make all the difference. Pickled red onions add a punch of tang that cuts through the richness, while fresh herbs like dill and parsley provide aromatic brightness. Lettuce gives a satisfying crunch that balances every soft, tender bite. Don’t skip the crumbled feta sprinkled on top, as its salty creaminess perfectly rounds out the flavor profile.
Side Dishes
This dish is quite balanced on its own but pairs beautifully with light sides like a cucumber and tomato salad dressed in lemon vinaigrette or a simple tahini drizzle. A chilled glass of mint tea or sparkling water with lemon would complement the warm spices and fresh herbs beautifully.
Creative Ways to Present
If you’re serving guests, consider turning the bowls into a build-your-own shawarma station. Offer extra pita, sauces, pickled veggies, and herbs on the side so everyone can create their personalized bowl. Layering the ingredients in clear glass bowls also creates an eye-catching presentation showcasing all the vibrant colors and textures.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Quick Chicken Shawarma and Sweet Potato Bowls Recipe store wonderfully in the fridge. Keep components like the chicken, sweet potatoes, and rice in airtight containers separately if possible to maintain their textures. Use within 3 to 4 days for the best flavor and freshness.
Freezing
You can freeze the cooked spiced chicken and roasted sweet potatoes before assembling to save time later. Portion them into freezer-safe containers or bags, then thaw in the fridge overnight before reheating. The rice and fresh garnishes are best made fresh to keep their ideal texture.
Reheating
To reheat, gently warm the chicken and sweet potatoes in a skillet or microwave until heated through. If the rice feels dry, sprinkle a little water before warming. Assemble the bowl fresh and add the yogurt sauce and fresh toppings just before eating so they stay vibrant and bright.
FAQs
Can I use other meats instead of ground chicken?
Absolutely! Ground turkey, lamb, or beef work wonderfully and provide slightly different flavor profiles. Just adjust cooking time as needed to ensure the meat is fully cooked and nicely browned.
Is this recipe suitable for meal prepping?
Yes, this Quick Chicken Shawarma and Sweet Potato Bowls Recipe is fantastic for meal prepping. Cook and store individual components separately and assemble fresh each day, keeping sauces and fresh veggies aside until ready to eat.
What can I substitute for Greek yogurt?
If you’re not a fan of Greek yogurt or want a dairy-free option, plain coconut yogurt or a cashew-based cream works well to provide similar creaminess and tanginess.
How spicy is this dish? Can I adjust the heat?
The chili flakes or cayenne pepper add a gentle warmth that you can easily adjust. Use less for a milder flavor or more if you love heat. The yogurt sauce also helps mellow the spice if it feels too strong.
Can I make the sweet potatoes in advance?
Yes, roasted sweet potatoes keep well in the fridge and can be reheated quickly. However, for the best texture, try to reheat them separately so they stay crisp and tender without getting soggy.
Final Thoughts
This Quick Chicken Shawarma and Sweet Potato Bowls Recipe is a real winner whenever you want a meal that feels special without any fuss. With vibrant colors, bold spices, and a harmony of textures, it’s a dish that’s sure to become a family favorite. Give it a try soon and enjoy the cozy, flavorful goodness that comes out of your kitchen in just 30 minutes!
Print
Quick Chicken Shawarma and Sweet Potato Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Description
This Quick Chicken Shawarma and Sweet Potato Bowls recipe combines tender ground chicken seasoned with Middle Eastern spices, roasted sweet potatoes, and fresh toppings like pickled red onion and herbs. Served with warm pita or naan and a tangy Greek yogurt sauce, these flavorful bowls come together in just 30 minutes, making for a delicious and satisfying weeknight meal.
Ingredients
Roasted Sweet Potatoes
- 4 sweet potatoes, cut into matchsticks
- Salt and pepper, to taste
- 2 tablespoons olive oil
Chicken Shawarma
- 1 1/2 pounds ground chicken
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- Chili flakes or cayenne pepper, to taste
- 2 tablespoons olive oil
- Salt, to taste
- 1/2 cup water
Additional Ingredients
- 6 fresh pitas or naan, warmed
- 2 cups cooked rice
- Pickled red onion, for serving
- Lettuce, for serving
- Fresh herbs (dill or parsley), chopped, 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
- Salt, to taste
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). On a large baking sheet, toss the sweet potato matchsticks with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer and roast for about 20 minutes, or until the sweet potatoes are crisp on the outside and tender inside, stirring once halfway through for even cooking.
- Cook the Chicken Shawarma: While the potatoes roast, heat a large skillet over medium heat. Add the ground chicken and chopped shallots, breaking up the meat with a spatula. Cook until the chicken is browned and cooked through, about 5 minutes. Then add 2 tablespoons olive oil, chopped garlic, sweet or smoked paprika, ground cumin, turmeric, chili flakes, and salt to taste. Stir to combine and pour in 1/2 cup water. Continue cooking for 2 to 5 minutes, stirring occasionally, until the water has evaporated and the spices infuse the meat.
- Prepare the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, crumbled feta, lemon juice, fresh chopped dill or parsley, and a pinch of salt. Mix well to create a creamy, tangy sauce that complements the shawarma bowls.
- Assemble the Bowls: Warm the fresh pitas or naan bread. To assemble, place some rice in the bottom of each bowl or plate. Top with a generous spoonful of the spiced chicken shawarma, followed by the roasted sweet potatoes. Add pickled red onions, fresh lettuce, and sprinkle with chopped herbs. Drizzle the prepared yogurt sauce over the top. Serve immediately while warm.
Notes
- You can substitute ground turkey or beef for the ground chicken, but adjust cooking times accordingly.
- For a vegetarian option, replace the ground chicken with seasoned roasted chickpeas or lentils.
- Use smoked paprika for a deeper smoky flavor or sweet paprika for milder warmth.
- Pickled red onions can be made quickly by soaking thinly sliced onions in vinegar, sugar, and salt for at least 30 minutes.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
