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Moroccan nourish bowls

Moroccan nourish bowls


4 serves

20 m

35 m

See recipe for serves 2 here


  • 400 g can no added salt chickpeas, rinsed, drained
  • 400 g sweet potato, peeled, cut into 1 cm-thick slices
  • 1 tablespoon oil
  • 1 tablespoon harissa spice blend, plus 2 teaspoons extra to serve
  • ¼ cup pepitas
  • ⅔ cup quinoa
  • 2 large Lebanese cucumbers, coarsely chopped
  • 250 g red cabbage, finely shredded
  • 1 large avocado, quartered

Hummus dressing

  • ½ cup hummus
  • 1 tablespoon lemon juice, plus wedges to serve
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, crushed


Step 1

Line 2 baking trays with baking paper. Wrap chickpeas in a clean tea towel or paper towel and gently rub until dry. Transfer to a bowl. Place sweet potato in a separate bowl. Add 2 teaspoons oil and 2 teaspoons harissa to each bowl. Toss well. Spread chickpeas over 1 prepared tray and sweet potato over the other prepared tray.

Step 2

Bake trays in 200 °C preheated oven for 25 minutes or until sweet potato is tender. Remove trays from oven. Stir in pepitas through chickpeas and return to oven for 8-10 minutes until pepitas are lightly browned and chickpeas are crisp. Cool on trays.

Step 3

Meanwhile, rinse quinoa in a sieve under cold running water. Transfer to a small saucepan. Add 1 cups water. Bring to the boil. Reduce heat, cover and simmer for 15-20 minutes, until water has been absorbed. Remove lid and fluff with a fork.

Step 4

To make dressing, whisk all ingredients with 2 tablespoons water in a small bowl until smooth.

Step 5

​Divide quinoa, cucumber, cabbage, sweet potato, chickpeas and pepitas among 4 wide, shallow bowls. Top each bowl with an avocado quarter. Drizzle with dressing. Sprinkle with extra harissa. Serve with lemon wedges


  • Harissa is a North African spice blend. It’s available from the spice aisle in supermarkets and fruit and vegetable stores.
  • To reduce the prep time, roast sweet potato, chickpeas and pepitas, and cook quinoa in advance. Keep sweet potato and quinoa in separate containers in the fridge, and store chickpeas and pepitas in a container at room temperature for up to 3 days.
  • Check labels on hummus and choose the brand lowest in sodium.
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