This dish is pretty much perfection for me—both the combination of ingredients and the warming spicy flavor profile. There’s not a day or meal I wouldn’t eat it for—including breakfast.
I will often prepare each of the vegetables in large batches at the start of the week so I can pull the recipe together with the sauce in just 10 minutes. The sweet potato, cauliflower and onion can all be roasted together on one baking sheet. Just make sure to cut them into equal sizes so they cook evenly.
I hope you enjoy this recipe as much as I do!
Moroccan Quinoa Veggie Bowl
Serves 2
(Gluten-free; Dairy-free; Vegan/Plant-Based)
Ingredients:
3 Tbsp olive oil
1 Tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground ginger
Salt, to taste
1 cup kale, chopped or chiffonade
1 cup cooked quinoa
½ cup roasted sweet potato
½ cup roasted cauliflower
½ cup canned chickpeas, rinsed and drained
½ cup roasted onions, chopped
Directions:
In a bowl, whisk together the olive oil, lemon juice, garlic, cumin, cinnamon, coriander, ginger and salt. Warm the sauce on medium heat in a saucepan. Add in the kale and stir until it begins to soften. Add in the remainder of ingredients and stir until all vegetables are coated and warm.