Crispy Air Fryer Shawarma Chickpea and Sweet Potato Bowls with Pistachio Cilantro Rice

These air fryer shawarma chickpea and sweet potato bowls are a vibrant, Middle Eastern-inspired meal that brings together crispy, tender and fluffy textures in every bite. The chickpeas and sweet potatoes are tossed in a warm shawarma spice blend and air-fried until perfectly charred and crunchy, while the fragrant pistachio cilantro rice adds a nutty, herby foundation.

Marinated tomatoes and a creamy garlic sauce tie everything together, making this bowl a satisfying and wholesome dinner. It’s a simple yet impressive dish that transforms humble ingredients into something truly special. Perfect for a weeknight meal that feels like a culinary adventure!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Ensure your stock concentrate and spice blend are certified gluten-free if needed.

Can I use a different type of rice?

Absolutely! Jasmine rice or long-grain white rice work well. Adjust cooking time and water ratio according to the rice type.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and veggies in the microwave or air fryer and add fresh tomatoes and sauce before serving.