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Moroccan Nourish Bowl
Updated: Jul 1
Moroccan flavoured nourish bowl. Loaded with nutritious veggies, harissa hummus and fragrant flavours.
IN THIS BOWL
roasted sweet potato
cooked quinoa
crispy harissa roasted chickpeas
sweet & tangy pickled cucumber
GREAT FOR MEAL-PREP
Everything, except maybe the cucumber, can be prepped in advance. This will make dinners or lunches during the week really easy, whilst ensuring you are getting in good nutrition.
Prepare each part and store in airtight containers in the refrigerator until needed.
A NOURISH BOWL
SWEET POTATO
Good for a healthy gut and brain, they are also high in antioxidants and fiber (keeps you full) and support good vision and your immune system.
QUINOA (pronounced Keen-wah)
Quinoa is seen as a superfood. It is packed with a number of important nutrients and also rich in protein and fiber.
There are different types of quinoa - red, black and white. You can use any of these.
CHICKPEAS
Also known as garbanzo beans.
Highly nutritious , including a high content of protein, they can protect against chronical diseases and aid weigh management. They also help improve digestion. and boost bone health
CUCUMBER
Cucumber has a high water content. They are low in calories and my help prevent constipation, support weight loss and lower blood sugars
HARISSA PASTE
Depending on its ingredients, harissa can be loaded with several health benefits and can be a good source of vitamins and minerals.
WHY NOT TRY ONE OF THESE OTHER HUMMUS RECIPES
OTHER RECIPES YOU MIGHT LIKE
MOROCCAN NOURISH BOWL
Moroccan flavoured nourish bowl. Loaded with nutritious veggies, spicy harissa hummus and fragrant flavours.
Serves: 2
Time: 30 - 40 minutes (unless meal-prepped)
INGREDIENTS
1 medium sweet potato
1 cup cooked quinoa
1/2 can chickpeas, drained
1 - 2 tbsp harissa paste
olive oil for roasting
sea salt, to taste
black pepper, to taste
fresh of pickled cucumber (not pickled gherkins)
lemon juice (optional)
fresh parsley or coriander, finely chopped
pomegranate seeds (optional, to serve)
INSTRUCTIONS
Preheat the oven to 200C and prepare a roasting tray big enough for the sweet potato and chickpeas
Cut the sweet potato into discs or smaller pieces.
Drizzle with a bit of olive oil and a generous pinch of sea salt. Mix all together and transfer onto one half of the roasting tray.
Next, transfer the drained chickpeas into a small bowl. Add a tablespoon of harissa paste to the chickpeas, a pinch of sea salt and a drizzle of olive oil. Mix well to coat all-over.
Transfer these onto the same roasting tray as the sweet potato. Spread them out and sprinkle with a bit more sea salt and black pepper.
Bake in the oven for 25 - 35 minutes or until the sweet potato is soft and starting to caramelise and the chickpeas are crispy. Ovens vary, therefor check after 20 minutes.
In the meantime, make the harissa hummus and cook the quinoa if you have not done so yet.
To assemble to bowls, add a few spoonsful of the cooked quinoa, followed by the sweet roasted sweet potato
and a generous dollop of hummus. Finish with crispy chickpeas and fresh or pickled cucumber slices (not pickled gherkins).
Sprinkle with fresh herbs, pomegranate seeds or sesame seeds (optional). Squeeze a bit of lemon juice (optional) over the hummus or drizzle with a bit more harissa paste and enjoy!
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