Cooked - Chicken Shawarma Loaded Sweet Potatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Shawarma Loaded Sweet Potatoes

4.0

4 medium sweet potatoes, skin on, washed and scrubbed

Olive oil to drizzle

Salt to sprinkle

1 lb ground chicken, white or dark meat

3 tbsp olive oil

1 medium yellow onion, finely chopped

1 tbsp shawarma spice

1 tsp salt

½ tsp black pepper

1 can (14 oz) chickpeas, drained and patted dry

3 tbsp olive oil

1 tsp each paprika and garlic powder

½ tsp each salt and black pepper

1 medium red onion, thinly sliced into half moons

1 bunch cilantro, finely chopped

4 tbsp olive oil

¼ cup fresh lemon juice

1 tsp salt

1 cup tahini paste

Juice of 1 lemon

1–2 tsp salt, to taste

About ¾ cup ice cold water

Heat oven to 400°F (200°C). Halve sweet potatoes lengthwise. Drizzle cut sides with oil, sprinkle with salt and place face down on a parchment lined baking sheet. Roast 45–60 minutes, until fork tender.
Toss chickpeas with their oil and spices on a separate baking sheet. Bake alongside potatoes for 25–30 minutes, checking for crispness. Remove when crispy.
Heat olive oil in a pan. Cook yellow onion for 5–7 minutes, until lightly golden. Add chicken and spices. Break up and cook for another 5–7 minutes, or until fully cooked.
Toss all salad ingredients together.
Whisk tahini paste, lemon juice and salt, adding ice cold water gradually until smooth and pourable, neither too thick nor too runny. Use a squeeze bottle if you like.
Turn potatoes cut side up and gently mash the flesh with a fork. Top with a generous spoonful of chicken, salad, crispy chickpeas and tehina.

Course🍽️Main Course

Diets🌾Gluten-free...

CategoryLoaded Sweet Potatoes

CuisineMiddle Eastern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 3 weeks ago

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