halfbakedharvest4.5
Meal Prep Moroccan Chickpea, Sweet Potato, and Cauliflower Bowls
Simple, easy and delicious. Perfect for preparing ahead and lunches or dinners throughout the week.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the sweet potatoes, cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for ⏱️ 20 minutes.3. Meanwhile, combine 1 tablespoon olive oil, the chickpeas, garlic, ginger, smoked paprika, cumin, chipotle chili powder, and a pinch each of salt and pepper. Toss well to evenly coat. Remove the sweet potatoes from the oven and spoon the chickpeas around the veggies. Transfer to the oven and roast for ⏱️ 10-15 minutes or until the chickpeas are crisped.4. In a medium bowl, massage the kale with the remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt. 5. To assemble, divide the couscous among bowls. Top with the roasted veggies and chickpeas. Add the kale, carrots, and orange. Sprinkle with pomegranates and pistachios. Keep in the fridge. Add the avocado before serving and drizzle with lemon juice.
garlic, minced or grated2 clovessmoked paprika2 teaspoonscumin2 teaspoonschipotle chili powder1 teaspoonshredded carrots, orange segments, pomegranate arils, and pistachios, for servingavocado, sliced1
Nutrition Facts
calories
674 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
10 g
sugar Content
6 g
sodium Content
51 mg
protein Content
10 g
carbohydrate Content
45 g
saturated Fat Content
2 g
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