Moroccan Quinoa Bowl

2 serves
1 hr 15 min

This Moroccan quinoa bowl combines the best flavors of Morocco in a packed plate, brought together by the unifying tahini topping that adds a gentle touch. I love layering this dish on a bed of quinoa, followed by spreading the aesthetic vegetables in layers above. This burst of color isn't just good to look at, it also tastes amazing and provides a boost to your energy levels - perfect for a mid week lunch on the go. Remember that you can always substitute out vegetables that aren't your favorite for vegetables that you prefer. Store this dish in an airtight container in the refrigerator for up to 3 days.

Recipe details

  • 2  serves
  • Prep time: 20 Minutes Cook time: 55 Minutes Total time: 1 hr 15 min
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Ingredients

Sweet potato

  • 1/2 sweet potato
  • 1/2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp zatar
  • 1/2 tsp garlic granules
  • 1/4 tsp pepper

Vegetables

  • 6 cherry tomatoes
  • 1/2 zucchini
  • 1/2 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp zatar
  • 1/2 tsp garlic granules
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Quinoa mix

  • 1/2 cup dried quinoa
  • 1.5 cups water
  • 1/2 tsp salt
  • 1/4 cup chickpeas
  • 1 tbsp of dried cranberries/ crasins

Dressing

  • 3 tbsp tahini
  • 1/2 cup water
  • 1/4 tsp salt

Instructions


Preheat your oven to 200 degrees Celsius (300 degrees Fahrenheit) and prepare two baking sheets.
Peel sweet potato and use a mandoline to create thin, horizontal slices or use a knife to cut thin slices). Spread sweet potato slices over the baking sheet. Drizzle over the olive oil, salt, cumin, zatar, garlic granules and black pepper. Place the sweet potatoes in the oven and cook for around 30 minutes or until beginning to brown. Set aside.
Peel zucchinis and slice them thinly. Slice the cherry tomatoes into halves or quarters. Spread the vegetables over the oven tray. Drizzle over the olive oil, salt, cumin, zatar, garlic granules and black pepper. Place the vegetables in the oven and cook for around 20 minutes or until they begin to soften and brown at the edges. Set aside.
In a small pot over medium heat, bring quinoa, 1 cup of water and 1/4 tsp of salt to a simmer. Turn down the heat a little and let it boil for 15 minutes with the lid on. Let it cool with the lid on for 10 minutes. Mix through with a fork and set aside.
In a small pot over medium heat, bring chickpeas, 1/2 cup of water and 1/4 tsp of salt to a boil. Turn the what down and let simmer for 15 minutes. Drain the water and set aside to cool.
Once the quinoa and chickpeas have cooled, combine them together with the dried cranberries.
Mix all the ingredients and drizzle over the tahini.

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