Step 1

Preheat the oven to 400 degrees F.

Step 2

Line two baking sheets with parchment paper and set aside.

Step 3

In a large mixing bowl combine sweet potato, brussels sprouts, avocado oil, garlic powder, smoked paprika, salt and pepper. Mix well to coat the sweet potato and brussels sprouts then arrange on one of the baking sheets in a single layer.

Step 4

On the other baking sheet arrange the chicken shawarma. Place on the center rack in the oven. Then place the baking sheet with the sweet potato and brussels sprouts on the bottom rack.

Step 5

Bake for 20-25 minutes or until the chicken is cooked through. Let the chicken cool for for 3-5 minutes before slicing.

Step 6

While the chicken and veggies are baking prepare the lemon yogurt sauce by mixing all the ingredients in a small bowl. Store in the refrigerator until ready to use.

Step 7

Assemble the bowls by arranging with brown rice, sliced chicken shawarma, brussels sprouts and sweet potato. Serve with lemon yogurt sauce and lemon wedges. Enjoy.