45 minutes
Shawarma Harvest Bowl
It was actually one of the very first recipes I ever shared when I started posting food on social media, and years later it’s still in my regular rotation.
I use the premade marinated shawarma chicken from Trader Joe’s, the spices are so good, and the whole thing goes from fridge to table quickly, mostly hands-off time. Two sheet pans, a pot of rice, and a dressing you shake up in a cup.
Warm roasted sweet potatoes, basmati, kale that softens just slightly when everything gets mixed together, and the sweet maple Dijon dressing added at the end. It is so flavorful, and I can eat it for days (which I do, because it packs beautifully for lunch)
Why You'll Love This
- •Great for meal prep
- •Nutritious and filling
- •Flexible. It works with or without the chicken, and almost every component has an easy swap
Ingredients
Shawarma chicken
The spices (cumin, coriander, paprika, garlic) do the seasoning work. I use the premade marinated chicken from Trader Joe’s because it saves me an entire step on a weeknight. Swaps: any store bought marinated chicken you like, or plain chicken thighs tossed with your own shawarma spice blend, olive oil, lemon, and garlic. Chickpeas roasted with the same spices make this vegetarian and delicious.
Sweet potatoes
Butternut squash or carrots roast in about the same time. Regular potatoes work too, though you lose a little of the sweet contrast.
Basmati rice
If you have or prefer a different rice, use that. Quinoa, farro, couscous, or brown rice all work. Cauliflower rice if you want it lighter.
Storage
Store the dressing separately if you’re meal prepping. Everything holds up much better when the kale isn’t sitting in vinaigrette for three days.
Assembled bowls keep 3 to 4 days in the fridge in airtight containers. The kale softens over time, which actually makes it easier to chew.
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Shawarma Harvest Bowl
15 min
PREP
30 min
COOK
45 min
TOTAL
4-5 servings
SERVINGS
Ingredients
Instructions
- 1
Preheat the oven to 425°F. Line two sheet pans with parchment or foil.
- 2
Peel and cut 4 medium sweet potatoes into bite size pieces. Toss with 1.5 tbsp olive oil and 1/2 tsp salt, spread in a single layer on one pan, and roast 20 to 30 minutes until tender with browned edges.
- 3
Spread 1.5 lb marinated shawarma chicken on the second sheet pan and bake 20 to 30 minutes, until cooked through (165°F internal). Once done, let it rest a few minutes, then shred or chop into smaller pieces.
- 4
While those bake, rinse 1 cup basmati rice and cook per package directions. Set aside.
- 5
Wash and shred 2 cups kale. In a jar or cup, whisk 1/3 cup olive oil, 1 tbsp Dijon, 2 tbsp maple syrup, and 1 tbsp balsamic.
- 6
Add rice, sweet potatoes, kale, and chicken to a large bowl. Pour the dressing over, stir, and mix well. The residual heat softens the kale as you toss.
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