Susan Koursaris, NTP, RWP, BCHN®

Nothin’ like protein, fat + fiber to hit the spot!!
I RAN and made this from @silvanskitchen and it was unbelievably delicious! 🤤

🍠Chicken Shawarma Loaded Sweet Potatoes

SWEET POTATOES
4 medium sweet potatoes, skin on, washed and scrubbed
Olive oil to drizzle
Salt to sprinkle

CHICKEN SHAWARMA
1 Ib 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

CRISPY CHICKPEAS
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

ONION CILANTRO SALAD
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

TEHINA
1 cup tahini paste
Juice of 1 lemon
1-2 tsp salt, to taste
About ¾ cup ice cold water

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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 neither too thick nor too runny.

Turn potatoes cut side up and gently mash the flesh with a fork. Top with a generous spoonful of chicken, salad, crispy chickpeas, onions and tehina dressing.

You will cry it’s so good! 🙌🧡

#nutitionaltherapy
#feelgoodfood #chickenshwarma #healthy #sogood