Shawarma Harvest Bowl

Shawarma Harvest Bowl

Ingredients

Instructions

1. 1

   Preheat the oven to 425°F. Line two sheet pans with parchment or foil.

2. 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. 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. 4

   While those bake, rinse 1 cup basmati rice and cook per package directions. Set aside.

5. 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. 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.