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This Moroccan inspired bowl is so delicious with its warm flavors and a creamy harissa sauce that adds a little kick.
2 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp ginger
1/4 tsp cinnamon
1 cup quinoa
1/4 cup raisins
4 oz 80 Acres Farms ROMAINE CALM
1 can chickpeas, rinsed and dried
1 cup cauliflower, chopped
1 yellow pepper, chopped
2 carrots, chopped
1 Tbsp olive oil
1 tsp turmeric
1 tsp paprika
1/2 tsp cumin
1/4 cup almonds, chopped
Salt and pepper to taste
1 Tbsp harissa paste
2 Tbsp tahini
1 lemon, juiced
2 Tbsp water
1 garlic clove, minced
In a medium saucepan, heat the olive oil. 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. Fluff with a fork and stir in raisins.
In a small bowl, blend the harissa sauce ingredients until smooth.
Preheat oven to 400?. Line a rimmed baking sheet with parchment. Add the chickpeas, cauliflower, carrots, and pepper. Drizzle with olive oil and sprinkle with spices. Toss to coat and bake for 20-25 minutes until cauliflower is golden brown and carrots are soft.
Divide ROMAINE CALM between two bowls. Top with quinoa, roasted veggie, harissa sauce, and chopped almonds. Enjoy immediately!
