Name: Moroccan Sweet Potato Nourish Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium sweet potatoes (cut into large wedges (~ 4 cups chopped potatoes)); 2 tbsp olive oil; 1 tsp cumin; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp cinnamon; 1/4 tsp turmeric; 1/2 tsp salt; 1/4 tsp pepper; 1 15 oz can chickpeas; 1/2 tbsp olive oil; 1/2 tsp cumin; 1/4 tsp turmeric; 1/4 tsp salt; Pinch pepper; 1 cup uncooked quinoa; 2-3 cups kale (chopped, massaged); 1/2 lemon (juiced); Sliced almonds; Raisins; 4 tbsp fresh lemon juice; 1/2 cup non-dairy yogurt; 4 tbsp tahini; 2 tsp ginger (peeled and finely grated); 3 tbsp maple syrup; 2 clove garlic (minced); 1/2 tsp turmeric; 1/2 tsp cinnamon; 1/4 tsp salt; Pinch pepper

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Take your tastebuds to Morocco with this flavorful Sweet Potato Nourish Bowl infused with flavors of cumin, cinnamon, turmeric, ginger, and more. This bowl is filled with nourishing, delicious ingredients including crispy chickpeas, quinoa, spiced roasted sweet potatoes, massaged lemon kale and a creamy lemon ginger sauce.

This is a photo of an overhead shot of the moroccan sweet potato nourish bowl with the sauce drizzled on top.

Why you’ll love this:

HEALTHY: A nourishing bowl of plant-based ingredients packed with protein, vitamins and minerals to fuel your body!
FLAVORFUL: Sweet and spiced roasted sweet potatoes with crispy, flavorful chickpeas and a creamy citrusy, slightly sweet ginger sauce that is the perfect pairing for this bowl.
VEGAN, DAIRY-FREE, AND GLUTEN-FREE

What’s your favorite way to enjoy sweet potatoes? Roasted, as fries, or in your sweet potato casserole on Thanksgiving? Personally, I love roasted, caramelized, spiced sweet potatoes and if you’ve never had them this way you are in for a treat. The warm Moroccan spices are the perfect compliment to the naturally sweet potato and they taste incredible in this nourish bowl. This bowl contains so many nutritious ingredients to give your body a boost in fuel an energy. The creamy lemon ginger sauce is 10/10 and you’ll be going back for seconds!

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Ingredients:

Sweet potatoes: Either two medium or one very large sweet potato. When chopped, it will be ~ 4 cups.
Quinoa: I use white quinoa but you can also use tricolor.
Chickpeas: 1 can of drained, rinsed chickpeas
Kale: I use curly kale (the most common) but you can try out other variations.
Creamy lemon ginger dressing: Follow the recipe here to make this delicious dressing
Spices: Pull out the spice cabinet because this flavorful bowl has lots of spices! Cumin, cinnamon, turmeric, smoked paprika, salt, and garlic powder
Toppings: Crunchy sliced almonds and sweet raisins top this Moroccan inspired sweet potato bowl

Basic Nourish Bowl Ingredients (see spices below)

This is a photo of ingredients for the bowl.

Moroccan Sweet Potato Ingredients

This is a photo of ingredients specifically for the sweet potatoes.

The power of turmeric: Turmeric contains phytonutrients which protect against the damage of free radicals (known to damage our cells and increase risk of cancer). Curcumin, the main active ingredient in turmeric, has powerful anti-inflammatory effects and is a very strong antioxidant.

Read more about turmeric and its benefits here.

Creamy Lemon Ginger Dressing Ingredients

This is a photo of ingredients for the lemon ginger sauce.

FAQs

A nourish bowl is essentially the same as a buddha bowl. It is a bowl that contains a grain, protein, vegetable, and often a tasty sauce. In a nourish bowl, the focus is on using healthy, highly nutritious ingredients.

The key to making crispy sweet potatoes is a little bit of oil, high heat, and evenly spaced potatoes on the baking sheet. I often use olive oil or avocado oil. You need to cook sweet potatoes at 425 F. Lastly, make sure the potatoes are spaced evenly on the baking sheet. If they overlap they will not get crispy.

The flavor profile of Moroccan cuisine includes turmeric, ginger, cumin, black pepper, cinnamon and more. We will use all these spices in this recipe to create warm, delicious spiced roasted sweet potatoes.

This is a photo of the sauce drizzling over the bowl.

Substitutions

Quinoa: Try out brown or white rice, barley, or couscous
Kale: Substitute for spinach, swiss chard, or chopped romaine
Chickpeas: You can use another white bean but they won’t get as crispy

How to Make Moroccan Sweet Potato Nourish Bowl

1. Preheat your oven to 425 F/ 218 C.

2. Wash your sweet potatoes and chop your sweet potatoes into wedges. (Leave skin on)

This is a photo of chopped sweet potatoes.

3. In a large bowl add your sweet potatoes with oil and spices and toss to combine until evenly coated.

4. Drain and rinse your chickpeas. Thoroughly dry with a paper towel.

5. In a small bowl add chickpeas with a little oil and spices and toss to combine until evenly coated.

6. On a parchment lined baking sheet, evenly spread sweet potatoes on one side and chickpeas on the other.

This is a photo of pre-cooked sweet potatoes and chickpeas on a pan.

7. Bake for 25-30 minutes until chickpeas are crispy and sweet potatoes are slightly browned and fork tender.

8. Meanwhile, make your quinoa and sauce. Cook quinoa to package instructions.

9. Make your creamy lemon ginger sauce by mixing all the ingredients in a small blender.

This is a photo of creamy lemon ginger dressing.

10. Chop your kale. Remove the stems and dice into bite size pieces.

11. Add kale to a bowl and squeeze half a lemon over the kale. Massage with your hands until kale is tender.

12. Arrange your sweet potato nourish bowl of roasted sweet potatoes, quinoa, crispy chickpeas, and kale. Top with almonds and raisins if desired. Drizzle with sauce.

Ginger Fun Fact: Ginger is actually not a root, it’s a rhizome or “underground stem”. The ginger plant is considered an herb.

This is a photo of the finished bowl the some sauce drizzled over it with a spoon.

Tips

Storage

This bowl is great for meal prep for the week. You can make individual bowls in containers and take for on-the-go lunch or dinner.

This bowl can be stored for up to 4 days in the fridge. Store the sauce separately.

PRO TIPS

To make this bowl faster, make your sweet potatoes/chickpeas ahead of time and store in the fridge. Reheat in the oven for 10 minutes before your meal. Just FYI your chickpeas may not be as crispy!
You can air fry your sweet potatoes or chickpeas at 400F for ~16-28 minutes until fork tender and crispy.
Keep the skins on your sweet potato. They have so many nutritional benefits!
Your sauce may thicken in the fridge. Just add in 1-2 tbsp of water as needed to thin.

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2 Comments

Pamela Trebotich says:

December 28, 2023 at 7:04 pm

This is so so good. I love all the spices, it made it so flavorful. I added chopped cucumbers to mine. I’m so happy I found you on Instagram. I have been looking for plant based recipes. Thank you!

1. Allie Petersen says:
  
  December 30, 2023 at 8:03 am
  
  Thank you SO much Pamela! Your comment really means the world to me 🙂

Moroccan Sweet Potato Nourish Bowl