Air Fryer Shawarma Shrimp Bowls with Chickpeas and Sweet Potato

These Air Fryer Shawarma Bowls bring together crispy chickpeas, tender sweet potatoes and succulent shrimp, all seasoned with a fragrant shawarma spice blend. Served over fluffy basmati rice studded with pistachios and cilantro and topped with bright marinated tomatoes and a creamy garlic sauce, every bite is a harmony of textures and flavors.

This recipe is perfect for a weeknight dinner that feels special but comes together quickly thanks to the air fryer. The combination of warm spices, fresh herbs and tangy sauce will transport your taste buds to the Middle East.

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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

10 ounce ShrimpView 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

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and cut the red onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons 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. Air fry, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 10-15 minutes. (It’s natural for chickpeas to pop a bit while cooking.) (You may need to work in batches for 4 servings.)
4. Meanwhile, halve tomatoes. Zest and quarter lemon. Roughly chop pistachios. Roughly chop cilantro. In a small bowl, combine tomatoes, 1 tablespoon olive oil, a squeeze of lemon juice, a pinch of salt and pepper (2 tablespoons 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 teaspoon 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 tablespoon butter (1 tablespoon 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 use a regular oven instead of an air fryer?

Yes, spread the veggies and chickpeas on a baking sheet and roast at 425°F until tender and crispy, about 20-25 minutes, flipping halfway.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and veggies in the microwave or oven.

Can I make this recipe vegan?

Yes, omit the shrimp and use a plant-based sour cream and butter substitute. The rest of the ingredients are vegan-friendly.