Crispy Harissa Chickpea Power Bowls | IMPACT Magazine

Ingredients

• 2 tsp. extra virgin olive oil
• 1 Tbsp. harissa paste
• 2 cups cooked chickpeas
• 3 cups peeled, diced sweet potatoes
• 1 tsp. smoked paprika
• 1 tsp. ground cinnamon
• ½ tsp. ground cumin
• ¾ cup uncooked rice
• 1 ½ cups water or low sodium vegetable stock
• 1 medium carrot, shredded or julienne cut
• 1 red bell pepper, finely diced
• ¼ cup finely chopped pitted dates
• 2 Tbsp. shelled pistachios
• 2 Tbsp. pepitas (pumpkin seeds)
• 2 Tbsp. finely chopped fresh parsley and mint
• 2 Tbsp. finely chopped mint
• 2 cups shredded baby spinach
• ⅓ cup extra virgin olive oil
• ⅓ cup freshly squeezed orange juice
• 1 Tbsp. maple syrup
• ½ tsp. cumin
• a few generous pinches of sea salt