Moroccan Sweet Potato Nourish Bowl
A nourishing bowl of roasted veg and crispy chickpeas, perfect to prep for lunch!
This one-tray wonder is super easy to make, so you’ll have a whole week’s worth of lunches prepped and ready to go in under 45 minutes. It’s also great for serving alongside your favourite meals as a side salad!
This plant-based nourish bowl is nutritious and delicious!
Sweet Potato
The sweet potato in this bowl is a great complex carbohydrate, helping to fuel your body all through the afternoon. It’s also a great source of beta carotene, as well as other vitamins and minerals like vitamin C and potassium.
Dark Leafy Greens
Packed full of antioxidants, dark leafy greens are a must in every nourish bowl. For this recipe I’ve chosen spinach, but you can also add kale, rocket, or any of your faves.
Chickpeas
Crispy chickpeas don’t just add texture, they’re also a fab way to add plant-based protein to this bowl. The little legumes are also an excellent source of fibre, helping to keep your gut happy and regular.
Dried Cranberries
The addition of dried cranberries here is not only delicious but also nourishing! Cranberries are packed full of antioxidants and fibre, making them a great addition to any nourish bowl!
More Healthy Recipe Ideas
〰️
More Healthy Recipe Ideas 〰️
Recipe Variations
The pearl couscous in this recipe can be easily substituted for your favourite grain. Quinoa or black rice would be especially delicious in this bowl!
The dressing is a choose-your-own-adventure situation, with a simple lemon dressing being my go-to. Tahini dressings also go wonderfully with this dish! Don’t be afraid to get creative.
Moroccan Sweet Potato Nourish Bowl
Ingredients
- 2 medium-sized sweet potatoes
- 1 x 400g tin chickpeas
- 2 small red onions
- 1 cup pearl couscous
- 4 cups fresh spinach
- Half bunch flat-leaf parsley
- 3/4 cup Ocean Spray Craisins
- 1/2 cup almonds
- Extra virgin olive oil
- Your choice of salad dressing, to serve
- 2 teaspoons sweet smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat the oven to 200C.
- Peel the sweet potatoes, then cut into evenly-sized cubes. Place into a large mixing bowl, then set aside.
- Prepare the onions by cutting each onion in half from tip to root. Remove the outer skin and trim down the root, being carefully not to remove it completely. Slice the onion into wedges, so that the core holds the onion layers together. Add to the bowl with the sweet potato.
- Combine the moroccan spice ingredients in a small bowl, then sprinkle over the sweet potato and onion. Add a little olive oil and then toss together until generously coated.
- Spread the vegetables out on a baking tray and roast for 15 minutes to start.
- While the veg is roasting, drain and rinse the chickpeas. Pat dry with a teatowel.
- After the veg has roasted for 15 minutes, add the chickpeas to the roasting tray. Use tongs to carefully mix everything together, adding extra oil as necessary.
- Cook for a further 20-30 minutes, until the veg is tender and the chickpeas are crispy.
- While the veg is roasting, prepare the couscous according to packet instructions.
- Toast the almonds in a dry pan until darkened and fragrant. Set aside.
- To assemble the bowls, evenly distribute the spinach, parsley and couscous between 4 bowl or lunch containers. Top with the roasted veg and chickpeas.
- When ready to serve, sprinkle with Ocean Spray Craisins and toasted almonds. Dress with your favourite salad dressing and enjoy!
Notes
For meal prep, ensure that the roasted veg has cooled completely before adding to lunch containers. Keep in the fridge for up to 4 days.
