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–+ servings
80 Acres Farms Moroccan Power Bowl

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.
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Total Time: 40 minutes
Servings: 2 Servings

Ingredients

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. ground turmeric
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • ¼ cup almonds sliced
  • Salt and pepper to taste

For the Quinoa

  • 2 tbsp. olive oil
  • 2 garlic cloves minced
  • ½ tsp. cumin
  • ½ tsp. ground ginger
  • ¼ tsp. cinnamon
  • 1 cup quinoa
  • ¼ cup raisins

For the Harissa Sauce

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

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!
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