Hearty Moroccan Spiced Sweet Potato and Quinoa Bowl

Bythemeatflix

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, chopped
  • 1/4 cup almonds or walnuts, chopped
  • Fresh parsley or cilantro, for garnish

For the Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • Water (to thin, as needed)
  • Salt to taste

Instructions:

  1. Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
  2. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, cumin, cinnamon, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  3. Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt. Add water gradually until you reach your desired consistency.
  4. Assemble the Bowl: In serving bowls, layer cooked quinoa, roasted sweet potatoes, chickpeas, chopped apricots, and nuts.
  5. Drizzle and Serve: Drizzle with tahini dressing and garnish with fresh parsley or cilantro. Enjoy warm!

This Moroccan Spiced Sweet Potato and Quinoa Bowl is a hearty, flavorful dish that brings together vibrant spices and wholesome ingredients!

Similar Posts