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.

Units Scale

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

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

1 tbsp. harissa paste

2 tbsp. tahini

2 tbsp. water

1 lemon, juiced

1 garlic clove, minced

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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!

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