Name: Crispy Harissa Chickpea Power Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 2 tsp extra virgin olive oil; 1 tbsp harissa paste; 2 cups cooked chickpeas; 3 cups diced peeled sweet potatoes; 2 tsp extra virgin olive oil; 1 tsp each smoked paprika and ground cinnamon; 1/2 tsp ground cumin; 3/4 cup uncooked rice; 1 1/2 cups water or low sodium vegetable stock; 1 medium carrot, shredded or julienne cut; 1 red bell pepper, finely diced; 1/4 cup finely chopped pitted dates; 2 tbsp each shelled pistachios and pepitas; 2 tbsp each finely chopped fresh parsley and mint; 2 cups shredded baby spinach; 1/3 cup each extra virgin olive oil and freshly squeezed orange juice; 1 tbsp maple syrup; ½ tsp cumin; a few generous pinches of sea salt

Description

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.

Ingredients

Scale

For the chickpeas:

2 tsp extra virgin olive oil
1 tbsp harissa paste
2 cups cooked chickpeas

For the roasted sweet potatoes:

3 cups diced peeled sweet potatoes
2 tsp extra virgin olive oil
1 tsp each smoked paprika and ground cinnamon
1/2 tsp ground cumin

For the rest:

3/4 cup uncooked rice
1 1/2 cups water or low sodium vegetable stock
1 medium carrot, shredded or julienne cut
1 red bell pepper, finely diced
1/4 cup finely chopped pitted dates
2 tbsp each shelled pistachios and pepitas
2 tbsp each finely chopped fresh parsley and mint
2 cups shredded baby spinach

For the citrus vinaigrette (you may have leftovers):

1/3 cup each extra virgin olive oil and freshly squeezed orange juice
1 tbsp maple syrup
½ tsp cumin
a few generous pinches of sea salt

Instructions

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.

Prep Time: 15 mins
Cook Time: 40 mins
Category: lunch
Method: roast
Cuisine: Moroccan