MOROCCAN POWER BOWL

This Moroccan-inspired bowl is so delicious, with warm, aromatic spices and just enough harissa—a North African chili paste—to give it a little kick.

Author: 80 Acres Farms
Total Time: 40 minutes
Yield: 2 Servings

Ingredients

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FOR THE BOWL

4 oz. 80 Acres Farms ROMAINE CALM 1 can chickpeas, rinsed and dried 1 cup cauliflower, chopped 2 carrots, chopped 1 yellow pepper, chopped 1 tbsp. olive oil 1 tsp. turmeric 1 tsp. paprika 1/2 tsp. cumin 1/4 cup almonds, sliced Salt and pepper, to taste

FOR THE QUINOA

2 tbsp. olive oil 2 garlic cloves, minced 1/2 tsp. cumin 1/2 tsp. ground ginger 1/4 tsp. cinnamon 1 cup quinoa 1/4 cup raisins

FOR THE HARISSA SAUCE

1 tbsp. harissa paste 2 tbsp. tahini 2 tbsp. water 1 lemon, juiced 1 garlic clove, minced

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Instructions

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Add the chickpeas, cauliflower, carrots, and yellow pepper.
Drizzle with 1 tbsp. olive oil and sprinkle with turmeric, paprika, and cumin. Toss to coat and bake for 20-25 minutes, until cauliflower is golden brown and carrots are soft, set aside.
For the quinoa, heat 2 tbsp. olive oil in a medium saucepan. Add garlic, cumin, ginger, and cinnamon.
Sauté over medium heat until fragrant, about 1 minute. Stir in the quinoa and cook until lightly toasted.
Cover with 2 cups of water and bring to a boil. Cover, reduce heat, and simmer for 15-17 minutes, until the liquid is absorbed.
In a small bowl, blend the harissa sauce ingredients until smooth.
Fluff quinoa with a fork and stir in raisins.
Divide ROMAINE CALM between two bowls. Top with quinoa, roasted vegetables, harissa sauce, and sliced almonds. Enjoy!