Vibrant, colourful and full of flavour, these Moroccan-inspired Crispy Harissa Chickpea Power Bowls will leave you feeling satiated and energized to take on whatever the day brings your way.
For the chickpeas:
For the roasted sweet potatoes:
For the rest:
For the citrus vinaigrette (you may have leftovers):
Preheat the oven to 400F and line a baking sheet with parchment paper.
In a large bowl, coat the chickpeas in olive oil and harissa. Scatter them on the baking sheet and roast for 20-30 minutes, shaking occasionally, or until crispy.
Meanwhile, toss the sweet potato in olive oil and spices. Scatter them on a 2nd lined baking sheet. Roast for ~30 mins, shaking occasionally, until lightly crisped on the edges.
Boil the rice in water/vegetable stock according to package directions.
Prepare remaining ingredients as indicated above. Toss everything except the spinach together in a large bowl.
Whisk together the dressing and use 1-2 tbsp to dress the shredded spinach. Divide it between 3-4 bowls.
Once cooked, drain excess liquid off the rice and stir it into the veggies, along with another 3 tbsp dressing. Divide this between the bowls.
Finally, arrange the roasted sweet potatoes and chickpeas on top of the rice + spinach. Serve with extra dressing on the side to use as needed.