meal prep: chicken shawarma and sweet potato fry bowls.

When you plan you set yourself up for success; whether it’s meals, trips, or events, it is always a good idea to prepare beforehand. Meal planning allows you to save money, have nutritious, well-balanced meals, and save time in the kitchen.

After a long day at work, sometimes the last thing you want to do is stand in the kitchen to make dinner. To make things easier for you, here are 15 recipes to meal prep this week that save you lots of time.

THE RECIPE
chicken shawarma and sweet potato fry bowls
By halfbakedharvest
This bowls are perfect for meal prep - enjoy tasty food throughout the week

prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 6 servings
calories 544 kcal
INGREDIENTS
2 pounds boneless skinless chicken breasts, cut into bite size chunks
1 tablespoon honey
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons kosher salt and pepper
juice of 2 lemons
4 cloves garlic, minced or grated
pinch of crushed red pepper flakes
5 tablespoons olive oil
2 sweet potatoes, cut into matchsticks
1 bunch asparagus, ends trimmed
4 cups cooked couscous or quinoa
1/2 cup pitted kalamata olives and oil packed sun-dried tomatoes, oil drained
crumbled goat cheese, shredded lettuce, avocado, sliced cucumbers, pickled red onions, pine nuts, lemons, mint, and or cilantro, for serving
GARLIC TAHINI YOGURT
1 cup plain greek yogurt
2 tablespoons tahini
1-2 cloves garlic, minced or grated
juice of 1/2 a lemon
1 tablespoon chopped fresh mint
INSTRUCTIONS
1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.

2. Preheat the oven to 425 degrees F.

3. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.

4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes.

5. Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through.

6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.

7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.

GARLIC TAHINI YOGURT