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Rockin’ Moroccan Nourish Bowl

| Nutrition

INGREDIENTS

  • 1 sweet potato
  • 2 tins organic chickpeas, drained
  • 3 garlic cloves, grated
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1 tsp ground ginger
  • olive oil
  • Juice of 1/2 Lemon
  • 1 orange, halved
  • 1/2 bunch of mint
  • 1 avocado, halved and sliced
  • 1 cup cherry tomatoes, halved
  • 2 large scoops of organic hummus
  • 2 tbsp organic natural yogurt
  • 2 handfuls of baby spinach
  • 1/4 purple onion, thinly sliced

NUTRA ORGANICS PRODUCTS

  • 1 cup The Wholefood Pantry White Quinoa
  • 1 tbsp Chicken Bone Broth Turmeric
  • The Wholefood Pantry Himalayan Crystal Salt
  • 1/4 cup The Wholefood Pantry Almonds, roughly chopped

METHOD

  1. Preheat oven to 200 degrees celsius
  2. Slice sweet potato into thin rounds, drizzle olive oil and salt, place on a lined baking tray
  3. Chickpeas cover in spices, (reserving 1 tsp ground cumin) garlic, olive oil, lemon and 1/2 tsp salt, place on a lined baking tray.
  4. Bake both trays for 20 mins, set aside.
  5. Cook quinoa with remaining cumin and broth according to packet instructions
  6. When the quinoa is fully cooked, fluff with a fork and squeeze in 1/2 of orange juice and season with a pinch of salt.
  7. Cut the other orange half into small segments and stir through the quinoa with chopped almonds and mint.

Serve divide all ingredients into 2 bowls, serve hot.

Recipe Source