Sweet Potato Chickpea Shawarma Bowls

This sweet potato chickpea shawarma features tender roasted sweet potatoes and chickpeas piled into hearty rice bowls with lots of veggies and a spicy yogurt sauce drizzled on top.

5 from 2 votes

This sweet potato chickpea shawarma features tender roasted sweet potatoes and chickpeas piled into hearty rice bowls with lots of veggies and a spicy yogurt sauce drizzled on top.

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 317kcal

Ingredients

Spicy Yogurt Sauce

1/2 cup plain yogurt
1 tablespoon minced fresh serrano pepper
1/4 cup sliced green onions
1/2 cup lightly-packed cilantro
1 tablespoon lemon juice
Salt and pepper to taste

Roasted Sweet Potatoes and Chickpeas

2 medium sweet potatoes, cut into 1/2-in cubes
2 cans (15 oz each) chickpeas, drained and rinsed
3 medium cloves garlic
2 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper to taste

Shawarma Bowls

3 cups hot cooked jasmine or basmati rice
2 medium tomatoes, cut into 1/2-in cubes
1 medium cucumber, cut into 1/2-in cubes
Tahini, flatbread, kalamata olives, lemon wedges, and feta cheese for topping (optional)

Instructions

Spicy Yogurt Sauce

In a blender or food processor, blend all sauce ingredients until smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste and refrigerate until ready to serve.

Roasted Sweet Potatoes and Chickpeas

Preheat oven to 400F. Combine sweet potatoes, chickpeas, garlic, lemon juice, olive oil, spices, salt, and pepper to taste on a large sheet pan and spread in a single layer.
Roast sweet potatoes/chickpeas at 400F 25-30 minutes until sweet potatoes are tender and lightly browned. Keep warm and set aside.

Shawarma Bowls

Divide hot rice between serving bowls and top with roasted sweet potatoes/chickpeas. Top each bowl with fresh tomato, cucumber, spicy yogurt sauce, and optional toppings. Serve bowls immediately warm and enjoy!

Notes

Storing Instructions

Store bowls in refrigerator up to 6 days.

Nutrition