Chicken Shawarma Sweet Potato Bowl gives you plenty of warm spices, fresh vegetables, and a creamy sauce in one filling meal.
It is made with tender chicken with cumin, coriander, paprika, turmeric, garlic, and a small amount of cinnamon. Roasted sweet potatoes add a mild sweetness that balances those spices without taking over the bowl.
Romaine, cucumbers, grape tomatoes, and red onion keep everything fresh and crisp. Then there’s the garlic yogurt sauce with lemon and tahini. It ties the chicken, vegetables, and sweet potatoes together without making the bowl feel heavy.
Each serving has 45 grams of protein, so this one makes sense for a high protein dinner or a filling lunch. It also has enough variety to stay interesting when you prepare it ahead for the week.
Keep the sauce separate until serving, and you’ll have a solid meal prep option that doesn’t feel like leftovers.
A large baking sheet gives the chicken and sweet potatoes enough room to roast. You’ll also need a large mixing bowl, a small bowl, and a whisk.
Why You’ll Love This Chicken Shawarma Sweet Potato Bowl
High in Protein
Each bowl has 45 grams of protein from the chicken and Greek yogurt. It makes a filling lunch or dinner without needing another main dish.
Warm Shawarma Spices
Cumin, coriander, smoked paprika, turmeric, garlic, and cinnamon give the chicken its shawarma-style seasoning. The sweet potatoes use a milder blend that pairs well with it.
Fresh and Hearty
Roasted chicken and sweet potatoes make the bowl substantial, while romaine, cucumbers, tomatoes, and red onion add crunch and freshness.
Creamy Garlic Yogurt Sauce
Greek yogurt, tahini, lemon, garlic, and cumin make a tangy sauce that goes well with every part of the bowl.
Meal Prep Friendly
Prepare the chicken, sweet potatoes, vegetables, and sauce ahead of time. Store each part separately to keep the lettuce and vegetables crisp.
Ingredient Substitutions
Chicken Thighs
Replace the chicken breasts with boneless skinless chicken thighs. Check that the chicken reaches an internal temperature of 165°F before serving.
Baby Spinach
Use baby spinach in place of the romaine lettuce. Spinach has a softer texture but holds up well under the warm chicken and sweet potatoes.
Regular Paprika
Replace smoked paprika with regular paprika if needed. The seasoning will have less smoky depth, but the other shawarma spices will remain noticeable.
Dairy-Free Yogurt
Use plain unsweetened dairy-free yogurt in the sauce. Choose one with a thick texture so the sauce doesn’t become watery.
Almond Butter
Use smooth almond butter in place of tahini. The taste will be different, but it will give the sauce a similar creamy texture.
Yellow Onion
Replace the red onion with thinly sliced yellow onion. For a milder option, use sliced green onions.
Fresh Cilantro
Use chopped cilantro in place of parsley if you prefer its stronger herbal taste.
Butternut Squash
Replace the sweet potatoes with ½-inch cubes of butternut squash. Watch the roasting time since squash may soften sooner.
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Chicken Shawarma Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potato:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken Shawarma:
- 1½ pound boneless skinless chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
For the Bowls:
- 3 cups chopped romaine lettuce
- 1½ cups cucumbers chopped
- 1½ cups grape tomatoes halved
- ½ cup red onion thinly sliced
- 2 tablespoon chopped fresh parsley
For the Garlic Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon tahini
- 1 clove garlic minced
- 2 tablespoon water
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until the sweet potatoes are evenly coated.
- Spread the sweet potatoes in a single layer over one side of the prepared baking sheet.
- Place the chicken in the same mixing bowl.
- Add 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 cloves minced garlic, 2 teaspoons cumin, 1 teaspoon coriander, 1½ teaspoons smoked paprika, ½ teaspoon turmeric, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon cinnamon, and ¼ teaspoon black pepper.
- Toss until the chicken is evenly coated.
- Spread the chicken in a single layer over the open side of the baking sheet.
- Roast for 20 minutes. Turn the sweet potatoes. Stir the chicken. Roast for 7 to 10 minutes, or until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F.
- In a small bowl, add the Greek yogurt, 1 tablespoon lemon juice, tahini, 1 clove minced garlic, 2 tablespoons water, ¼ teaspoon cumin, and ⅛ teaspoon salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce among 4 serving bowls.
- Add the roasted sweet potatoes, chicken shawarma, cucumbers, tomatoes, and red onion.
- Drizzle the garlic yogurt sauce over each bowl. Sprinkle with fresh parsley.
Notes
Tips and Tricks
Cut evenly sized pieces – Keep the chicken and sweet potato pieces close to the same size so they finish cooking at the same time. Avoid crowding the baking sheet – Leave some room between the chicken and sweet potatoes. Crowding can trap steam and reduce browning. Keep the lettuce crisp – Let the chicken and sweet potatoes cool for a few minutes before placing them over the romaine. Prepare the sauce early – The garlic and spices become more noticeable after the sauce rests in the refrigerator for 20 to 30 minutes.Storing and Reheating
Store in separate containers – Refrigerate the chicken and sweet potatoes together. Keep the vegetables and garlic yogurt sauce in separate airtight containers for up to 4 days. Reheat in the oven – Place the chicken and sweet potatoes on a baking sheet. Warm at 350°F until heated through. Reheat in the microwave – Place the chicken and sweet potatoes on a microwave-safe plate. Heat in short intervals until warm. Assemble after reheating – Add the warm chicken and sweet potatoes to the cold vegetables, then add the sauce and parsley.Nutrition
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