Moroccan-Spiced Roasted Chickpea and Sweet Potato Bowl

Moroccan-Spiced Roasted Chickpea and Sweet Potato Bowl

www.onerecipedaily.com

This vegan bowl features Moroccan-spiced roasted chickpeas and sweet potatoes with couscous and a tangy cilantro-tahini drizzle for warming, balanced flavor.

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Cooking tools:

  • Baking sheet
  • Parchment paper
  • Oven
  • Mixing bowl
  • Saucepan
  • Stove
  • Fork
  • Whisk
  • Measuring spoon
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Serving bowl
  • Spoon

Ingredients

  • 400 g sweet potatoes, peeled and diced into 2 cm cubes
  • 1 can (400 g) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 150 g couscous
  • 180 ml vegetable broth
  • 30 g preserved lemon rind, finely chopped
  • 30 g fresh cilantro, roughly chopped
  • 50 g tahini
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 60 ml water
  • Freshly ground black pepper, to taste

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