Moroccan Sweet Potato Nourish Bowl

5 from 2 votes

This flavorful bowl is packed with nourishing ingredients including Moroccan spiced sweet potatoes, crispy chickpeas, tasty quinoa, lemon kale, and a creamy lemon ginger dressing.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Servings:

Calories: 610kcal

Author: Allie Petersen

Ingredients

Spiced Roasted Sweet Potatoes

2 medium sweet potatoes cut into large wedges (~ 4 cups chopped potatoes)
2 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cinnamon
¼ teaspoon turmeric
½ teaspoon salt
¼ teaspoon pepper

Crispy Chickpeas

1 15 oz can chickpeas
½ tablespoon olive oil
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon salt
Pinch pepper

Other Nourish Bowl Components

1 cup uncooked quinoa
2-3 cups kale chopped, massaged
½ lemon juiced
Sliced almonds
Raisins

Creamy Lemon Ginger Dressing

4 tablespoon fresh lemon juice
½ cup non-dairy yogurt
4 tablespoon tahini
2 teaspoon ginger peeled and finely grated
3 tablespoon maple syrup
2 clove garlic minced
½ teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon salt
Pinch pepper

Instructions

Sweet Potatoes/Chickpeas

Preheat oven 425F.
Wash your sweet potatoes.
2 medium sweet potatoes
Cut your sweet potatoes into wedges.
In a mixing bowl drizzle wedged sweet potatoes with olive oil and then mix in spices
2 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon cinnamon, ¼ teaspoon turmeric, ½ teaspoon salt, ¼ teaspoon pepper
Drain and rinse your chickpeas. Pat dry.
1 15 oz can chickpeas
In a small mixing bowl mix your chickpeas with oil and spices.
½ tablespoon olive oil, ½ teaspoon cumin, ¼ teaspoon turmeric, ¼ teaspoon salt, Pinch pepper
On a parchment lined baking sheet, spread out sweet potatoes evenly with no overlap on one side and the chickpeas on the other.
Bake at 425 F on the top shelf for 25- 30 minutes, stirring halfway, until sweet potatoes golden and crispy on the outside. Check potatoes with a fork to make sure they are tender. Chickpeas should be browned and crispy. (Chickpeas tend to get a little crispier as they cool too)

Quinoa

Prepare your quinoa to package instructions.
1 cup uncooked quinoa

Kale & Dressing

Wash kale and cut off stems. Chop into bite size pieces.
2-3 cups kale
Massage kale with lemon juice until tender.
½ lemon
Prepare your creamy lemon ginger dressing by mixing all the ingredients together in a small blender.
4 tablespoon fresh lemon juice, ½ cup non-dairy yogurt, 4 tablespoon tahini, 2 teaspoon ginger, 3 tablespoon maple syrup, 2 clove garlic, ½ teaspoon turmeric, ½ teaspoon cinnamon, ¼ teaspoon salt, Pinch pepper

Arrange Bowl

Arrange your sweet potato bowl with quinoa, roasted sweet potatoes, crispy chickpeas, and kale.
Sprinkle with sliced almonds and raisins. Drizzle with sauce and enjoy!
Sliced almonds, Raisins

Notes

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 tablespoon of water as needed to thin.

Storage

This bowl is great for meal prep for the week. Make individual bowls for lunch or dinner.
Store the sauce separately.
Store this in the fridge for up to 4 days.

Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition