Moroccan Chickpea, Quinoa, and Sweet Potato Lunch Bowls |

Moroccan Chickpea, Quinoa, and Sweet Potato Lunch Bowls

A make-ahead vegan Moroccan lunch bowl with high protein chickpeas, quinoa, and sweet potato. You can make this and have lunch prepared for three days, or as an easy weeknight dinner.

Course Salad
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people


  • 90 grams / 1/2 cup dry quinoa*
  • 2 small sweet potatoes
  • 150 grams / 1 cup cooked chickpeas
  • 30 grams / 1 cup rucola

Orange Ginger Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons orange juice 1 orange
  • Zest of an orange
  • 1/2 teaspoon fresh grated ginger
  • 1/2 teaspoon harissa optional
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper


  1. 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, or until the water has been absorbed.
  2. Cut the sweet potatoes in half lengthwise and roast cut-side down at 200C / 400F for 30-35 minutes, or until soft and browned. Cook a few extra while you're at it if you have them.
  3. To assemble the bowls, divide the cooked quinoa, sweet potatoes, chickpeas, and rucola between two bowls. Top with the orange ginger vinaigrette, pomegranate arils, and pumpkin seeds. Serve warm or cold.

Orange Ginger Vinaigrette

  1. Place all of the ingredients into a jar or bowl and mix until fully combined. Any leftover vinaigrette will keep in the fridge 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.
* This is about 1 1/2 cups cooked quinoa if you've already made it.