Moroccan Chickpea, Cauliflower & Sweet Potato Grain

Name: Moroccan Chickpea, Cauliflower & Sweet Potato Grain Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Avocado Parsley Dressing; 1 handful of parsley; 1/2 avocado; 1 tablespoon olive oil; 1 tablespoon maple syrup; salt, pepper and garlic powder to taste; Grain bowl; 1 cup quinoa; 2 pounds sweet potato, chopped into bitesize pieces; 1 can of chickpeas, drained and patted dry; 3 cups arugula; 1 bunch radishes, chopped; 1 head of cauliflower, chopped into bitesize pieces; 2 tablespoons moroccan spice blend; olive oil; salt and pepper to taste

Servings: persons

Avocado Parsley Dressing
1 handful of parsley
1/2 avocado
1 tablespoon olive oil
1 tablespoon maple syrup
salt, pepper and garlic powder to taste
Grain bowl
1 cup quinoa
2 pounds sweet potato, chopped into bitesize pieces
1 can of chickpeas, drained and patted dry
3 cups arugula
1 bunch radishes, chopped
1 head of cauliflower, chopped into bitesize pieces
2 tablespoons moroccan spice blend
olive oil
salt and pepper to taste

1
Preheat the oven to 400. Toss the sweet potatoes with olive oil and spread in an even layer on a baking sheet and place in the oven (top rack) for ~40 minutes, or until crispy.
2
Place the dry chickpeas on a baking sheet and bake (bottom rack) for 10 minutes with nothing on them (no oil, no spices).
3
Remove the chickpeas after 10 minutes and toss with 2 teaspoons of olive oil and 2 tablespoons of moroccan spice blend. Return to the baking sheet.
4
Toss the cauliflower with two teaspoons of olive oil and place on the same baking sheet as the chickpeas (do not mix together). Place the sheet into the oven on the bottom rack. Cook for another ~30 minutes, or until crispy. You may need to remove the cauliflower before the chickpeas and sweet potatoes are done (nice and crispy!)
5
While the chickpeas, cauliflower and sweet potatoes roast, cook the quinoa according to package instructions.
6
For the avocado parsley dressing, blend all ingredients in a high speed blender.
7
Massage the arugula with half of the dressing, and divide among four bowls.
8
When the chickpeas, cauliflower and sweet potatoes are done roasting, mix together with the prepared quinoa. Divide among four bowls.
9
Top each bowl with chopped radishes and additional dressing. Enjoy!

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Avocado Parsley Dressing, 1 handful of parsley, 1/2 avocado, 1 tablespoon olive oil, and more.

Yes, Moroccan Chickpea, Cauliflower & Sweet Potato Grain Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chickpea, Cauliflower & Sweet Potato Grain Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions