A lot of you are probably thinking, “Hey, it’s not shawarma without the meat.” And that’s partly true, since the meat holds a lot of the flavor in the dish. But if you can find something to replace it without compromising the taste, then why the hell not? And that’s exactly what we did in this vegetarian sweet potato shawarma recipe.
Heating instructions: Dapat lagi “sha-WARM-ha.”
You won’t miss the meat at all here; and that’s because of the spice-y rub used to coat the sweet potatoes. It brings a lot of savory, earthy, Mediterranean-y flavors to the table. (Side-note: you can use this rub for other stuff, like meat and fish, as well.) Plus, the sweet potatoes themselves—if done right—give a nice crunch to eat bite.
To assemble, we suggest going tortilla, cheese (optional), sweet potato, vegetables, then sauce. Depending on your garlic tolerance (ours is pretty high), the sauce might be too garlicky. Just adjust with more lime to balance it out.
Sweet Potato Shawarma
Serves: 2-4 people
Active time: 45 mins
Total time: 45 mins
Special tools: Hand-mixer
2 tsp. dried oregano
2 tsp. cumin
2 tsp. turmeric
2 tsp. garlic powder
2 tsp. salt
4 medium sweet potatoes, diced
¼ cup cornstarch
¼ cup olive oil
1 cup Greek yogurt
4 cloves garlic
1 tbsp. lime juice
Salt and pepper, to taste
4 pieces pita bread
½ cup cucumber, sliced
½ cup tomatoes, sliced
½ cup white onion, sliced
Preheat oven to 425F.
Line two baking sheets with parchment paper.
In a bowl, whisk together oregano, cumin, turmeric, garlic powder, and salt to make the shawarma spice blend.
Sprinkle the diced sweet potatoes with cornstarch, and toss evenly to coat.
Toss the cornstarch-coated sweet potatoes in the olive oil evenly, then spread out onto the prepared baking sheets.
Make sure the sweet potatoes are in a single layer and do not touch, to ensure that they get crispy.
Place in the oven and bake for 30-35 minutes, flipping halfway.
Remove sweet potato from oven and season with the shawarma spice blend, tossing to coat.
For the garlic sauce, blend together garlic and yogurt until smooth.
Season with lime juice and salt and pepper.
Serve sweet potatoes with pita, cucumber, tomatoes, white onion, and sauce on the side.