Chicken and Sweet Potato Shawarma Bowls with Feta, Pistachios, and Green Goddess Tahini Recipe
This Chicken Sweet Potato Bowl with Shawarma Seasoning is a vibrant, flavorful meal combining tender marinated chicken thighs, roasted sweet potatoes, and spiced chickpeas served over baby greens and farro. Topped with tangy pickled red onions, crunchy pistachios, and creamy feta, all drizzled with optional Green Goddess Tahini Dressing, it’s a nutritious and colorful bowl packed with Middle Eastern-inspired spices and wholesome ingredients perfect for a wholesome lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Total Time: 35-50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Chicken Marinade
- 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
Roasted Sweet Potatoes
- 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
Roasted Chickpeas
- 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
Bowls Assembly
- 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)
Instructions
- Get ready. Preheat your oven to 400ºF and line two baking sheets with parchment paper to prepare for roasting the sweet potatoes and chickpeas.
- Marinate the chicken. In a bowl, combine the chicken strips with 1 tablespoon olive oil, lemon juice, shawarma seasoning, and 3/4 teaspoon salt, tossing to coat evenly. Let the chicken marinate for 10 minutes or up to 24 hours refrigerated to absorb flavor.
- Prepare the sweet potatoes. Cut the peeled sweet potatoes lengthwise into halves, then slice into 1/2-inch thick half moons. Place them on one prepared baking sheet, drizzle with 2 tablespoons olive oil and 1/2 teaspoon salt, then toss to coat. Arrange in an even layer for roasting.
- Prepare the chickpeas. Spread the drained and dried chickpeas evenly on the second baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt, tossing to coat thoroughly.
- Roast the sweet potatoes and chickpeas. Place both baking sheets in the oven. Roast sweet potatoes for about 25 minutes, stirring once or twice, until tender and caramelized in spots. Roast chickpeas for around 35 minutes until golden and crispy. After removing chickpeas, immediately sprinkle with za’atar, sumac, and shawarma seasoning and toss to coat.
- Cook the chicken. While roasting, heat a large non-stick skillet over medium-high heat. Add marinated chicken and reduce heat to medium. Cook without stirring for 6 minutes to get a deep brown crust on one side. Flip and cook an additional 3 to 5 minutes until fully cooked through and no longer pink inside. Remove from heat and set aside.
- Build the bowls. In each serving bowl, place 1 cup mixed baby salad greens evenly around the edges. Spoon 3/4 cup cooked farro into the center. Arrange the cooked chicken, roasted chickpeas, roasted sweet potatoes, pickled red onions, chopped pistachios, and crumbled feta around the greens and farro in small piles. Drizzle with Green Goddess Tahini Dressing if desired and serve immediately.
Notes
- Marinate the chicken up to 24 hours ahead for deeper flavor.
- Make sure to dry chickpeas thoroughly before roasting for crispiness.
- Use store-bought shawarma seasoning if you don’t have a blend ready.
- Green Goddess Tahini Dressing is optional but adds a creamy, herbaceous finish.
- Farro can be substituted with quinoa or couscous if preferred.
- Adjust seasoning to taste, especially salt, depending on the brand of shawarma seasoning used.
