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.
- 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.
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
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- 90 grams (1/2 cup) dry quinoa*
- 2 small sweet potatoes
- 150 grams (1 cup) cooked chickpeas
- 30 grams (1 cup) 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
- 1/2 teaspoon fresh grated ginger
- 1/2 teaspoon harissa (optional)
- 1/4 teaspoon sea salt (to taste)
- 1/4 teaspoon pepper
- 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.
- Cut the sweet potatoes in half lengthwise and roast cut-side down at 200C (400F) for 25-30 minutes, or until soft and browned. Cook a few extra while you're at it if you have them.
- To assemble the bowls, divide the cooked quinoa, sweet potatoes, chickpeas, and rucola between two bowls. Top with the orange ginger vinaigrette and pomegranate.
- 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.
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.
Amount Per Serving: Calories: 462Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 390mgCarbohydrates: 60gFiber: 12gSugar: 18gProtein: 11g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.