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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Ingredients
90grams/ 1/2 cup dry quinoa*
2small sweet potatoes
150grams/ 1 cup cooked chickpeas
30grams/ 1 cup rucola
Orange Ginger Vinaigrette
3tablespoonsolive oil
3tablespoonsorange juice1 orange
Zest of an orange
½teaspoonfresh grated ginger
½teaspoonharissaoptional
¼teaspoonsea salt
¼teaspoonpepper
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, or until the water has been absorbed.
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.
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
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.
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. * This is about 1 1/2 cups cooked quinoa if you've already made it.