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A roasted sweet potato bowl with quinoa, chickpeas, and greens.
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Moroccan Chickpea, Quinoa, and Sweet Potato Bowls

Make-ahead vegan sweet potato bowls with high protein chickpeas, quinoa, and greens. Make this and have lunch prepared for three days.
Course Mains
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 462kcal

Ingredients

  • 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.
  • 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.
  • 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.

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.

Nutrition

Serving: 1g | Calories: 462kcal | Carbohydrates: 60g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Sodium: 390mg | Fiber: 12g | Sugar: 18g