Easy Sweet Potato Bowls (with shawarma spiced chicken!)

Name: Easy Sweet Potato Bowls (with shawarma spiced chicken!)
Total time: 50 min
Ingredients: 1 lb Chicken thigh, boneless skinless; 4 tbsp Extra virgin olive oil; 1 tbsp + 2 Lemon; 2 tsp Shawarma Seasoning Blend; 1 ¾ tsp Salt; 1 ½ lb Sweet potato, peeled; 3 cups Quinoa, cooked; 4 cups Mixed baby salad greens; ¾ cups Pickled red onion; ½ cups Pistachio, chopped roasted; ½ cups Feta cheese; 1 ¼ cups Tahini; 1 Chickpea, drained dried; ½ tsp Za'atar; ½ tsp Sumac; ¾ tbsp Cumin, ground; ¾ tbsp Turmeric, powder; ¾ tbsp Coriander seed, ground; ¾ tbsp Garlic powder; ¾ tbsp Paprika; ½ tsp Clove, ground; ½ tsp Cayenne pepper; 1 ½ cups Parsley; 1 ½ cups Basil; ½ cups Dill; 1 Scallion, trimmed chopped; 2 Garlic; Chili flake, flakes

By The Mediterranean Dish · 50 min

Ingredients

Chicken thigh · boneless skinless1 lb
Extra virgin olive oil4 tbsp
Lemon1 tbsp + 2
Shawarma Seasoning Blend2 tsp
Salt1 ¾ tsp
Sweet potato · peeled1 ½ lb
Quinoa · cooked3 cups
Mixed baby salad greens4 cups
Pickled red onion¾ cups
Pistachio · chopped roasted½ cups
Feta cheese½ cups
Tahini1 ¼ cups
Chickpea · drained dried1
Za'atar½ tsp
Sumac½ tsp
Cumin · ground¾ tbsp
Turmeric · powder¾ tbsp
Coriander seed · ground¾ tbsp
Garlic powder¾ tbsp
Paprika¾ tbsp
Clove · ground½ tsp
Cayenne pepper½ tsp
Parsley1 ½ cups
Basil1 ½ cups
Dill½ cups
Scallion · trimmed chopped1
Garlic2
Chili flake · flakes

Instructions

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Marinate the chicken: toss the chicken thighs with 1 tablespoon of the olive oil, the lemon juice, the Shawarma Seasoning Blend and 3/4 teaspoon of the salt. Leave to marinate for 10 minutes, or up to 24 hours in the refrigerator.
Cut the sweet potatoes in half lengthwise, then into 1/2-inch thick half-moon slices. Pile them on one prepared sheet, drizzle with 2 tablespoons of the olive oil and the remaining 1/2 teaspoon of salt, toss, then spread in an even layer.
Spread the chickpeas on the second sheet, drizzle with the extra virgin olive oil and season with the Kosher salt. Toss so they are well coated, then spread them out well.
Roast the sweet potatoes and chickpeas, stirring once or twice with a spatula, until the potatoes are tender and caramelised in places (about 25 minutes) and the chickpeas are deep golden brown (about 35 minutes). Straight out of the oven, season the chickpeas with the za'atar, sumac and Shawarma Seasoning Blend.
Heat a large non-stick skillet over medium-high heat. Add the chicken, lower the heat to medium and cook without stirring for 6 minutes, until deeply browned on one side. Flip with tongs and cook 3 to 5 more minutes, until no longer pink in the centre. Set aside.
Build each bowl: 1 cup of the mixed baby salad greens spread around the sides, 3/4 cup of the cooked farro in the centre, then the chicken, chickpeas, Pickled Red Onions, chopped roasted salted pistachios and crumbled feta in small piles around the edge. Drizzle with the Green Goddess Tahini Dressing and serve immediately.

Summarized from The Mediterranean Dish's video. Watch it for the details.

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