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.
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.