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