dairy-free gluten-free plant-based vegan vegetarian dinner lunch salads spring summer

Moroccan spiced quinoa bowls

ready in: 45 minutes

servings: 4

by: Ceres Organics

These healthy Moroccan Spiced Quinoa bowls combine crunchy chickpeas, roasted vegetables and spices. They're vegan, gluten-free and great for meal prep during the week! 
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ingredients

  • 2 sweet potatoes, chopped into wedges
  • bunch baby carrots, halved
  • Ceres Organics Olive Oil, Extra Virgin Cold-Pressed
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 can Ceres Organics Chickpeas ((drained and patted dry with a paper towel))
  • Ceres Organics Olive Oil, Extra Virgin Cold-Pressed
  • 1/2 tsp cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 cup Ceres Organics White Quinoa
  • 1½ cups of water
  • 2 tablespoons lemon juice
  • 2 handfuls greens, like baby spinach
  • ⅓ cup loosely-packed coriander leaves
  • salt and pepper, to taste
  • hummus to serve

method

  1. Preheat oven to 180°C.
  2. Add kumara and carrots to a roasting dish, drizzle with olive oil and spices, and turn to coat. Bake for around 45 mins until golden, turning part way through.
  3. Add chickpeas to a roasting tray, drizzle with olive oil and spices, and turn to coat. Once veges have been cooking for around 15 minutes, add chickpeas to the oven to bake for around 30 minutes, until crisp and golden. Turn part way through.
  4. To cook your quinoa, first rinse well under cold water in a fine mesh strainer, gently rubbing the seeds together with your fingers to help remove the saponins. Add quinoa to a pot with 1½ cups of water, bring to a boil, then Reduce heat to simmer for 10–15 minutes with the lid on, until the ‘tail’ appears. Once cooked, remove the lid and let sit until the water is completely absorbed. Remove from heat and leave to cool for 5–10 minutes. Fluff up with a fork.
  5. Add olive oil and lemon juice to a jar and shake to combine into a dressing.
  6. Add the greens and coriander to the roasted veggies, season to taste, and toss with the dressing. Transfer to a large bowl or platter and scatter with roasted chickpeas. Serve with hummus.

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