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Moroccan nourish bowls (for two)

Moroccan nourish bowls (for two)


2 serves

20 m

35 m

See recipe for serves 4 here


  • ⅔ cup no added salt chickpeas, rinsed, drained
  • 200 g sweet potato, peeled, cut into 1 cm-thick slices
  • 2 teaspoons oil
  • 2 teaspoons harissa spice blend, plus 1 teaspoon extra to serve
  • 1½ tablespoons pepitas
  • ⅓ cup quinoa
  • 1 large Lebanese cucumbers, coarsely chopped
  • 125 g red cabbage, finely shredded
  • ½ large avocado, cut into 2 wedges

Hummus dressing

  • ¼ cup hummus
  • 2 teaspoons lemon juice, plus wedges to serve
  • 1 teaspoon Dijon mustard
  • ½ small clove garlic, crushed


Step 1

Line 2 small 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 1 teaspoon oil and 1 teaspoon 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 cup water. Bring to the boil. Reduce heat, cover and simmer for 15 minutes or until water has been absorbed. Remove lid and fluff with a fork.

Step 4

To make dressing, whisk all ingredients with 1 tablespoon water in a small bowl until smooth.

Step 5

​Divide quinoa, cucumber, cabbage, sweet potato, chickpeas and pepitas between 2 wide, shallow bowls. Top each bowl with an avocado wedge. 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.
  • You’ll need ½ x 400 g can no added salt chickpeas for this recipe. Refrigerate the remaining chickpeas in a container for up to 3 days. Use them up in salads, stir-fries, curries or casseroles.
  • 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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