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Shawarma Spiced Potato Bowl

Crispy roasted russet potatoes seasoned with Lebanese spices and topped with a lemon tahini dressing and a fresh tomato, cucumber and herb salad.

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

45 Mins

Cook Time

25 Mins

Serving

Serves 8

Description

Crispy roasted russet potatoes seasoned with Lebanese spices and topped with a lemon tahini dressing and a fresh tomato, cucumber and herb salad.

Ingredients

+

For the Shawarma Spiced Potatoes

  • 2 teaspoons (6g) Ground Cinnamon
  • 1 teaspoon (3g) Ground Cardamom
  • 1 tablespoon (9g) Ground Coriander
  • 3 tablespoons (27g) Ground Turmeric
  • 2 teaspoons (6g) Ground Ginger
  • 3 tablespoons (27g) Smoked Paprika
  • 4 tablespoons (36g) Ground Cumin
  • 1 teaspoon (3g) Ground Cayenne
  • 1 teaspoon (3g) MSG (optional but worth it)
  • 2.2 pounds (1kg) Russet Potatoes, washed, sliced in ¼ inch slices)
  • ¼ cup (60ml) Olive Oil
  • 2 tablespoons (18g) Kosher Salt
+

For the Lemon Tahini Dressing

  • 3 tablespoons (45ml) Fresh Lemon Juice
  • 2 tablespoons (30ml) Water
  • 2 tablespoons (30ml) Tahini
  • 1 each (5g) Garlic Cloves, finely chopped
  • 1 teaspoon (3g) Sea Salt
  • 1/8 teaspoon (~1g) Ground Cayenne
+

For the Cucumber Salad

  • 2 cups (300g) Cherry Tomatoes, halved
  • ¼ cup (60ml) Extra Virgin Olive Oil
  • 2 teaspoons (6g) Sea Salt
  • 1 teaspoon (3g) Freshly Ground Black Pepper
  • 2 cups (300g) English Cucumbers, diced ½ inch
  • ½ cup (75g) Red Onion, diced ½ inch
  • ½ cup (50g) Fresh Mint, chopped
  • ¼ cup (25g) Fresh Dill, chopped

Preparation

  1. To prepare the shawarma spiced potatoes, mix all the spice ingredients together in a small bowl until well incorporated. Set aside while you slice the potatoes. Slice the potatoes into ¼ inch sliced and drizzle with the olive oil. Season the potatoes generously with the shawarma spice. Preheat an oven to 375 F (190 C). Arrange the potatoes in an even layer on a silicon lined baking sheet. Roast the potatoes for 20-25 minutes or until golden and crisp, the potatoes may need a flip in the oven about halfway through the cooking process. Keep warm until ready to use.
  2. To make the tahini dressing simply combine the lemon juice, water, tahini, garlic, salt, salt and cayenne in a small bowl and stir until well combined.
  3. To make the cucumber salad, place the halved cherry tomatoes in a medium bowl and toss with olive oil and season with salt and pepper. Allow the tomatoes to marinate for about 5-10 minutes. Add the cucumbers and red onions, and gently toss to combine. Right before serving add the fresh herbs to the tomatoes and cucumbers.
  4. To assemble the dish, arrange the potatoes in nice layer in the bowl of a serving bowl. Drizzle the potatoes with the tahini dressing and top the potatoes with the cucumber salad.

Serve right away and enjoy!

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Nutrition Facts Per Serving

Calories

320

Fat

18g

Sodium

1420mg

Vitamin C

23.7mg

Carbohydrates

36g

Fiber

8g

Protein

7g

Potassium

855mg

Sugar

3g

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