This Sweet Potato Shawarma Recipe Is Hearty and Full of Flavor—Even without Meat

Talia Cortez (@taliacor)

Jerome Jocson (@emowredge)

Dan Aragon (@danaragonowns),
Archie Lim (@iamarchielim)

Jica Simpas (@jicasimpas)

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.

Sweet Potato Shawarma Recipe
Heating instructions: Dapat lagi “sha-WARM-ha.”

You won’t miss the meat at all here in this sweet potato shawarma; and that’s because of the spice rub used to coat the sweet potatoes. It brings a lot of savory, earthy, Mediterranean 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 each bite.

Our trick to crispy sweet potatoes comes in the form of cornstarch, olive oil, and salt. Before roasting your sweet potatoes in the oven, toss them in these three ingredients. What this does is it forms an almost pasty coating around your sweet potatoes; these crisp up and leave the inside of the sweet potatoes soft and fluffy. (Lifehack: You can do these with sweet potato fries, as well.)

To assemble your shawarma, 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 Recipe



Serving Size

2-4 people

Active Time

45 mins

Total Time

45 mins

Instructions for Sweet Potato Shawarma

  1. Preheat oven to 425F.
  2. Line two baking sheets with parchment paper.
  3. In a bowl, whisk together oregano, cumin, turmeric, garlic powder, and salt to make the shawarma spice blend.
  4. Set aside.
  5. Sprinkle the diced sweet potatoes with cornstarch, and toss evenly to coat.
  6. Toss the cornstarch-coated sweet potatoes in the olive oil evenly, then spread out onto the prepared baking sheets.
  7. Make sure the sweet potatoes are in a single layer and do not touch, to ensure that they get crispy.
  8. Place in the oven and bake for 30-35 minutes, flipping halfway.
  9. Remove sweet potato from oven and season with the shawarma spice blend, tossing to coat.
  10. For the garlic sauce, blend together garlic and yogurt until smooth.
  11. Season with lime juice and salt and pepper.
  12. Serve sweet potatoes with pita, cucumber, tomatoes, white onion, and sauce on the side.​

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