Air Fryer Shawarma Chickpea & Sweet Potato Bowls
with Pistachio Cilantro Rice, Marinated Tomatoes & Garlic Sauce
- Milk
- Tree Nuts
Air-fried chickpeas and sweet potatoes get the shawarma spice treatment in this Middle Eastern-style dish served over fragrant pistachio cilantro rice with marinated tomatoes and creamy garlic sauce. Every bite delivers crispy, tender, and fluffy textures transforming humble ingredients into culinary magic!
Ingredients
1 unit
Veggie Stock Concentrate
6 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Chickpeas
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Lemon
2 unit
Sweet Potato
4 ounce
Grape Tomatoes
1 tablespoon
Shawarma Spice Blend
2 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
4 teaspoon (tsp)
Olive Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
2 unit
Cooking Spray
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Dice sweet potatoes into ½-inch pieces. Drain and rinse chickpeas; dry thoroughly with paper towels.
-
Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, half the garlic powder, half the Shawarma Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, until softened and aromatic, about 1 minute.
-
Stir in rice, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to use in Step 5.
-
While rice cooks, in a large bowl, toss onion wedges, sweet potatoes, and chickpeas with a drizzle of olive oil, remaining Shawarma Spice Blend, a big pinch of salt, and pepper.
- Coat an air fryer basket with nonstick cooking spray; add seasoned veggies and chickpeas to basket (for 4 servings, work in batches if necessary). Air-fry at 400 degrees until veggies are tender and lightly charred and chickpeas are crispy, 10-15 minutes. TIP: It’s natural for chickpeas to pop a bit while cooking.
-
Meanwhile, halve tomatoes. Zest and quarter lemon. Roughly chop pistachios. Roughly chop cilantro.
-
In a small bowl, combine tomatoes, 1 TBSP olive oil, a squeeze of lemon juice, a pinch of salt, and pepper (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings). Set aside until ready to serve.
- In a separate small bowl, combine sour cream and remaining garlic powder. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
-
Fluff rice with a fork. Stir in pistachios, half the cilantro, and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper.
-
Once veggies and chickpeas are done, toss with lemon zest directly in air fryer basket.
-
Divide rice between shallow bowls. Top with veggies and chickpeas and marinated tomatoes in separate sections. Drizzle with garlicky white sauce. Sprinkle with remaining cilantro and serve with a squeeze of lemon juice.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it delicious, while others felt it needed more flavor or spice. Consider adjusting seasoning to taste.
- Ease of prep: Air frying was convenient for many, but cooking times varied. Some found it time-consuming, especially with smaller air fryers.
- Suggestions: Cook sweet potatoes separately or par-boil before air frying. Adjust cooking times for different air fryer models.
- Portions: The portion size was perfect for most, with one customer appreciating the two sweet potatoes provided.
- Texture: A few found the dish dry; consider adding extra sauce or adjusting cooking times for optimal moisture.
