Name: Chicken and Sweet Potato Shawarma Bowls with Feta, Pistachios, and Green Goddess Tahini Recipe
Prep time: 15 min
Cook time: PT-491808H21M15S
Total time: PT-491808H21M15S
Cuisine: Middle Eastern
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch wide strips; 1 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 1 1/2 teaspoons Shawarma Seasoning Blend (or store-bought); 3/4 teaspoon salt; 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch thick half-moon slices; 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 1 15-ounce can chickpeas, drained, rinsed, and dried well; 1 tablespoon extra virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon za’atar; 1/2 teaspoon sumac; 1/2 teaspoon Shawarma Seasoning Blend; 3 cups cooked farro; 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)

Jump to Recipe· 4.1 from 4 reviews

If you’re craving a vibrant bowl that bursts with Middle Eastern flavors and delightful textures, you’re in for a treat with this Chicken and Sweet Potato Shawarma Bowls with Feta, Pistachios, and Green Goddess Tahini Recipe. Juicy chicken thighs kissed with fragrant shawarma spices mingle perfectly with caramelized sweet potatoes, crunchy pistachios, and creamy feta, all tied together with a luscious tahini dressing that feels like a warm hug in every bite. It’s a meal that not only satisfies your hunger but also charms your palate with every colorful ingredient.

Ingredients You’ll Need

Two baking trays lined with white parchment paper sit side by side on a white marbled surface. The left tray is filled with small, round roasted chickpeas, golden brown with some darker specks of seasoning scattered evenly across them. The right tray holds many orange sweet potato slices, cut into half-moon shapes with some browning and seasoning visible on their surface. Both trays have a vibrant, warm look, highlighting the textures of the roasted chickpeas and crispy sweet potato slices. photo taken with an iphone --ar 4:5 --v 7

To create these bowls that are a feast for both the eyes and the taste buds, you’ll keep things simple yet vibrant with ingredients that each bring their own magic. From tender chicken to nutty pistachios and tangy feta, every component adds an essential layer of flavor and texture.

Boneless, skinless chicken thighs: These juicy pieces soak up shawarma seasoning beautifully, keeping the chicken tender and flavorful.
Extra virgin olive oil: Divided use ensures sweet potatoes get perfectly roasted and chickpeas stay crispy.
Lemon juice: Adds a fresh, bright zing that balances the earthiness of the spices wonderfully.
Shawarma Seasoning Blend: The star of the dish, infusing warm, aromatic Middle Eastern spices into chicken and chickpeas alike.
Salt: Carefully split to enhance the natural flavors without overpowering.
Sweet potatoes: Their natural sweetness contrasts beautifully with the savory elements in the bowl.
Cooked farro: This chewy grain base adds comforting bulk and nuttiness.
Mixed baby salad greens: Provide crisp, fresh vibrancy to lighten the bowl.
Pickled red onions: Tangy pops of color and acidity add brightness and crunch.
Chickpeas: Roasted until golden and spiced for extra depth and crunch.
Chopped roasted salted pistachios: Their buttery crunch introduces a delightful texture variation.
Crumbled feta cheese: Offers creamy, salty bursts that round out the flavors.
Green Goddess Tahini Dressing (optional): The perfect finishing touch, blending herbs and tahini into a luscious drizzle.
Za’atar, sumac: These spices add fragrant, tangy highlights to amp up the chickpeas after roasting.

How to Make Chicken and Sweet Potato Shawarma Bowls with Feta, Pistachios, and Green Goddess Tahini Recipe

Step 1: Get everything ready

Start by preheating your oven to 400ºF and lining two baking sheets with parchment paper. This setup ensures even roasting and easy cleanup, setting you up perfectly for the next steps.

Step 2: Marinate the chicken

Combine the chicken strips with one tablespoon of olive oil, lemon juice, shawarma seasoning, and most of your salt. Toss it all together so the spices cling lovingly to every piece, then let it rest for at least 10 minutes or refrigerate up to 24 hours. This step is crucial for maximizing flavor.

Step 3: Prepare the sweet potatoes

Slice the peeled sweet potatoes into half-inch thick half-moons and spread them on one baking sheet. Drizzle with the remaining olive oil and salt. Toss to coat well and spread in a single layer to ensure even roasting. These tender cubes bring a natural sweetness that compliments the spice beautifully.

Step 4: Roast the chickpeas

Spread drained and well-dried chickpeas on your second baking sheet. Toss them with olive oil and kosher salt so each chickpea glistens. These little nuggets will roast into crunchy bites that provide a lovely contrast in texture.

Step 5: Roast everything to perfection

Place both baking sheets in the oven. Roast sweet potatoes for about 25 minutes until tender and caramelized in spots. Keep the chickpeas in a bit longer, about 35 minutes until deep golden and crispy. Immediately after removing chickpeas, sprinkle on za’atar, sumac, and shawarma seasoning for an extra flavor punch.

Step 6: Sauté the chicken

While the veggies and chickpeas roast, heat a non-stick skillet over medium-high heat and add the marinated chicken. Let it cook undisturbed for 6 minutes to develop a beautiful brown crust, then flip and cook for another 3 to 5 minutes until fully cooked through. This searing locks in juices and flavor.

Step 7: Build your bowls

Now the fun part! Start with a bed of mixed baby greens in each bowl. Add a hearty scoop of cooked farro in the center, then arrange the chicken, roasted chickpeas, sweet potatoes, pickled onions, pistachios, and crumbled feta cheese around it. Drizzle the optional Green Goddess Tahini Dressing generously over the top for a luscious finish that ties all components together.

How to Serve Chicken and Sweet Potato Shawarma Bowls with Feta, Pistachios, and Green Goddess Tahini Recipe

A colorful bowl filled with several layers of fresh, green leafy lettuce at the base. On top, there are layers of chopped nuts in light golden brown, roasted chickpeas in warm orange with seasoning, and slices of bright orange roasted sweet potatoes with dollops of green herb sauce. Near the bottom, there is a layer of cooked light brown grains topped with speckled green cream sauce, some creamy white cheese clusters to the left, and thinly sliced pink pickled onions dusted with black pepper at the front. On the left side, there are several pieces of grilled reddish-brown seasoned chicken strips resting over the greens. The bowl is white and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley or cilantro can add a bright green pop and elevate the freshness of your shawarma bowl. A sprinkle of extra sumac or chili flakes can bring an extra layer of spice and interest if you enjoy bold flavors.

Side Dishes

Serve with warm pita bread or flatbreads to scoop up every last delicious bite or a side of creamy hummus for more Middle Eastern goodness. A crisp cucumber and tomato salad with a light lemon dressing would balance out the bowl’s richness beautifully.

Creative Ways to Present

For a fun twist, try layering these ingredients in clear glass jars for make-ahead lunches or party platters. You can also swap the farro for quinoa or couscous to change the texture and suit your preferences without sacrificing flavor.

Make Ahead and Storage

Storing Leftovers

Place leftover chicken, sweet potatoes, chickpeas, and salad greens in separate airtight containers in the refrigerator. Keeping ingredients separate helps maintain freshness and texture for up to 3 days.

Freezing

The roasted sweet potatoes and chicken freeze well, but keep chickpeas aside as freezing can affect their crunch. Thaw frozen components overnight in the fridge for a quick reheat.

Reheating

Reheat chicken and sweet potatoes gently in a skillet or oven to maintain their texture and flavor. Avoid microwaving chickpeas if you want them to stay crispy; instead, toss them back in a hot skillet for a few minutes.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine, but keep an eye on cooking time since they can dry out faster. Marinating well and not overcooking is key.

Is there a vegetarian option for this recipe?

Yes! Swap the chicken for extra chickpeas or roasted cauliflower tossed in shawarma seasoning for a satisfying plant-based bowl.

What can I substitute for farro?

Quinoa, couscous, or even brown rice are great alternatives that will add their own unique texture and soak up the flavors beautifully.

Can I prepare any parts of this bowl in advance?

Definitely. Marinate the chicken and roast sweet potatoes and chickpeas ahead of time for quick assembly when you’re ready to eat.

Is the Green Goddess Tahini Dressing necessary?

While optional, the dressing adds a creamy, herbal note that complements the shawarma spices and fresh ingredients perfectly. You won’t want to skip it!

Final Thoughts

This Chicken and Sweet Potato Shawarma Bowls with Feta, Pistachios, and Green Goddess Tahini Recipe is truly one of those meals that’s as fun to make as it is to eat. It’s bursting with flavors, textures, and colors that come together in a comforting yet exciting way. I can’t wait for you to try it and make it your own go-to recipe when you want to impress your family or treat yourself. Happy cooking and happy eating!