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Mains

Moroccan Chickpea, Quinoa, and Sweet Potato Bowls

September 21, 2021 by Alexandra Daum
Make-ahead vegan sweet potato bowls with high protein chickpeas, quinoa, and greens. Make this and have lunch prepared for three days.
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A roasted sweet potato bowl with quinoa, chickpeas, and greens.

We all need easy lunch and dinner ideas, and these vegan Moroccan sweet potato bowls bowls with chickpeas, quinoa, and a killer ginger vinaigrette fits the bill. It’s surprisingly easy and lasts a couple of days.

I usually roast chickpeas to have in grain bowls but they can get a little chewy if they sit for a while, whereas this bowl is just as good on day two and three. Simple but delicious and really easy if you’re big on batch cooking like I am.

If you’re not already batch cooking, and you’re interesting in plant based eating, I can’t recommend it more. Start today! (Or on the weekend.) Having soaked/cooked legumes, rice, grains, some roasted veggies, and greens in the refrigerator and freezer make a world of difference when you’re in a bind.

Ingredients

  • Sweet Potato: one or two, depending on size. Remove any soft spots before roasting.
  • Quinoa: cooked in well-salted water. If using refrigerated cooked quinoa, you may want to heat it slightly before adding.
  • Chickpeas: as mentioned below, home cooked chickpeas are going to taste a lot better.
  • Greens: rucola (arugula/rocket) as pictured, or whatever you like best.
  • Vinaigrette: olive oil, lemon or orange, and ginger.
  • Pomegranate: this is optional but highly recommended.
Sweet potato lunch bowl ingredients.

Notes and Substitutions

Sub pumpkin for the sweet potato if you prefer. Rice or grains can be used in place of quinoa.

If you can, cook the chickpeas yourself for this recipe. They aren’t roasted or otherwise altered to improve the taste, and canned chickpeas can taste rather tinny. For a quick fix, rinse canned chickpeas, then soak in new water for an hour and rinse again before using.

Spinach and baby kale or chard are good substitutions for the rucola.

If you don’t have pomegranate on hand, use raisins or dried cranberries instead.

More Bowl Food

Autumn Nourish Bowl
Roasted Broccoli and Sweet Potato Lentil Bowl
Summer Harvest Burrito Bowl
Roasted Cauliflower Grain Bowls

More Sweet Potato Recipes

Sweet Potato Flatbread
Black Bean Sweet Potato Chili
Sweet Potato Latkes
Harissa Sweet Potato Tacos

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 3

Moroccan Chickpea, Quinoa, and Sweet Potato Bowls

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
4.84 from 6 votes

Ingredients

Metric – American
  • 90 grams dry quinoa*
  • 2 small sweet potatoes
  • 150 grams cooked chickpeas
  • 30 grams arugula or other hardy greens
  • Small handful pomegranate seeds

Citrus Ginger Vinaigrette

  • 3 tablespoons olive oil
  • Juice of an orange OR lemon ~3 tablespoons
  • Zest of an orange OR lemon
  • ½ teaspoon fresh grated ginger
  • ½ teaspoon harissa optional
  • ¼ teaspoon sea salt to taste
  • ¼ teaspoon pepper

Instructions

  • Place the quinoa in a saucepan with 250 ml (1 cup) of salted water. Bring to a boil over high heat, then reduce and simmer for 10-15 minutes, covered, or until the water has been absorbed.
    90 grams dry quinoa*
  • Cut the sweet potatoes in half lengthwise and roast cut-side down at 200°C (400°F) for 25-30 minutes, or until soft and browned. Cook a few extra while you're at it if you have them.
    2 small sweet potatoes
  • To assemble the bowls, divide the cooked quinoa, sweet potatoes, chickpeas, and arugula between two bowls. Top with the orange ginger vinaigrette and pomegranate.
    90 grams dry quinoa*, 2 small sweet potatoes, 150 grams cooked chickpeas, 30 grams arugula or other hardy greens, Small handful pomegranate seeds
  • Serve immediately or refrigerate in sealed containers for up to three days.

Orange Ginger Vinaigrette

  • Add the olive oil, orange juice, orange zest, ginger, harissa, salt, and pepper into a jar or bowl and mix until fully combined. Any leftover vinaigrette will keep in the refrigerator for up to three days.
    3 tablespoons olive oil, Juice of an orange OR lemon, Zest of an orange OR lemon, 1/2 teaspoon fresh grated ginger, 1/2 teaspoon harissa, 1/4 teaspoon sea salt, 1/4 teaspoon pepper

Notes

If you want to pack this to bring to work or school the next day, you can add the dressing the night before. If you want to keep the lunch bowl in the fridge longer than that, add the vinaigrette when you eat it.
If you can, cook the chickpeas yourself for this recipe. They aren’t roasted or otherwise altered to improve the taste, and canned chickpeas can taste rather tinny. For a quick fix, rinse canned chickpeas, then soak in new water for an hour and rinse again before using.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 396kcal Carbohydrates: 51g Protein: 10g Fat: 17g Saturated Fat: 2g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Sodium: 264mg Potassium: 649mg Fiber: 9g Sugar: 6g Vitamin A: 12558IU Vitamin C: 5mg Calcium: 81mg Iron: 4mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Mains
Cuisine: American
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Comments

  1. Clive says

    February 8, 2023 at 7:38 pm

    5 stars
    Really great dish, super tasty and easy to make. Easily 5 stars.

    Added an avocado which worked well.

    Reply
  2. Unknown says

    March 30, 2018 at 3:55 pm

    Just started following you and saw this recipe and looks awesome! I'm not vegan or vegetarian but trying to change slowly.Can't wait to try this and your other recipes. 🙂

    Reply
  3. Zayn says

    January 23, 2018 at 11:16 am

    I love how your recipes are simple and easy to follow. You've got a grat blog, keep it up. Please, check out my blog at

    http://www.mylifeingreens.com

    Reply

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