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Meal Prep Moroccan Chickpea, Sweet Potato, and Cauliflower Bowls!!!
And try saying that ten times fast. Total tongue twister, but you know me, I had to get it all in there for you guys.
First things first here, happy Monday! Things have been very exciting over here with all this Olympic talk. Over the weekend they officially announced the US Olympic Snowboard Team after the last qualifier on Saturday. And while we already knew Red had his spot locked in, it was incredibly fun and amazing to watch him being announce as a US Olympic Snowboard Team member. I mean, pretty sure it was a pinch me moment for everyone in my family. And as if that wasn’t cool enough, one if his best friends confirmed his spot on the team as well. Kind of feels like I have two family members headed to Korea to compete and it’s the craziest thing. Could not be more exited for these kids.
Anyway, I’m also very excited for this week because it is jam packed. It’s weird that I love a good busy week? As mentioned in yesterday’s favorite’s post, I’m doubling up on work these days in order to prepare for two upcoming small work trips, and then it’s off for the big trip to Korea. It’s a lot of work, but I love having extra productive days. I’ll be finishing the week off in Aspen for X-Games, which should be pretty fun as well.
Since a lot of my days have been filled with what I call “computer” work, I wanted to share with you guys one of the meals I have been prepping on Sundays for busy nights when I just don’t have time to cook anything.
Say hello to the loaded Moroccan bowl.
And when I say loaded, I do mean loaded. This meal prep bowl is packed with couscous, spicy roasted chickpeas, sweet potatoes, and cauliflower. I served it up with a bright carrot and orange salad, some massaged lemon kale, and an avocado…because no “bowl” recipe is complete without an avocado. Obviously.
What I love most about this recipes, I mean aside from its major tastiness, is that it’s also super healthy, and super easy to prepare.
I’m talking one sheet pan and done kind of easy.
YESSS. I love a good sheet pan dinner, and this Moroccan one is quickly becoming a winter staple in my kitchen.
You’ll start by roasting the sweet potatoes and cauliflower. Then add some heavily seasoned chickpeas to the sheet pan and continue roasting until the chickpeas are crisp and the veggies are extra tender. To meal prep this, you’ll arrange everything in glass storage containers (these are my favorite) with some cooked couscous or quinoa and the carrot salad. Pop the containers in the fridge and you have easy lunches and dinners for the rest of the week. I like to add the avocado the day of for obvious reasons, but if you squeeze some lemon over your avocado and then wrap it in plastic wrap, or store in your glass containers, it should stay mostly green for a day or two.
Pretty simple and easy, right?
I’ve been loving prepping these for the week ahead, and have even been thinking about doing a meal prep series here on HBH. Is that something you guys might be into? Do you want more meal prep recipes, tips and tricks? Let me know and I’ll start plotting something out for you guys!
In the meantime, let’s all agree that these Moroccan bowls need to be in our lives this week. Like maybe dinner tonight?
Sounds like a pretty good plan to me…
Meal Prep Moroccan Chickpea, Sweet Potato, and Cauliflower Bowls
Servings: 6 bowls.
Calories Per Serving: 674 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sweet potatoes, cut into wedges
- 1 head cauliflower, cut into florets
- 4 tablespoons extra virgin olive oil
- kosher salt and pepper
- 2 14 ounce cans chickpeas, drained and patted dry
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon chipotle chili powder
- zest and juice from 1 lemon
- 1 small bunch kale, roughly torn
- 2 cups cooked couscous or quinoa
- shredded carrots, orange segments, pomegranate arils, and pistachios, for serving
- 1 avocado, sliced
Instructions
- 1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the sweet potatoes, cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.3. Meanwhile, combine 1 tablespoon olive oil, the chickpeas, garlic, ginger, smoked paprika, cumin, chipotle chili powder, and a pinch each of salt and pepper. Toss well to evenly coat. Remove the sweet potatoes from the oven and spoon the chickpeas around the veggies. Transfer to the oven and roast for 10-15 minutes or until the chickpeas are crisped.4. In a medium bowl, massage the kale with the remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt. 5. To assemble, divide the couscous among bowls. Top with the roasted veggies and chickpeas. Add the kale, carrots, and orange. Sprinkle with pomegranates and pistachios. Keep in the fridge. Add the avocado before serving and drizzle with lemon juice.
Promise these bowls will brighten up your Monday.
PS. if you’re looking for other meal prep recipes, check out this Chicken Shawarma.
Hi there! How do you prepare your couscous or quinoa for this? Any special spices or cooking liquid? Thanks so much–looks yummy!
HI there! I follow the directions on the bag of quinoa or couscous. IÂ just use water! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi – curious, do you combine everything when you’re ready to eat? Or eat the cold salad and warm potatoes/chickpeas separate?
Hi! I like to combine everything in a bowl and enjoy warm. That said, this is good warm or room temp…I just love warm food! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Yes, please start posting more such meal prep recipes. It’s very useful.
Thank you! I will try to post more meal prep!
YES. Please more meal prep stuff from you!! Your meal prep, as I can tell above, would be way less bland/boring compared to the typical meal prep recipes I find online. I would LOVE to see a half baked harvest meal prep series for some meal prep inspiration. Thank you!! I’m Moroccan btw, and this is wonderful.
Such a great idea! Thank you so much Eden! Also, I am so glad you like this recipe!
This was so delicious! I had to sub a few things around based on availability (no pomegranates in season, had bulgur on hand instead of couscous) but the results were outstanding. I can’t wait to try more of your recipes!
Thank you so much Carly! I am so glad you loved this!
This is such a great meal prep recipe! I have been making it every other week and rolling it up with naan bread, ITS SO GOOD
Love that! I am so glad you have been enjoying this Sydney! Thank you!
wow, this dish looks delicious, i also want to try it, thank you for sharing the way
I hope you love this!
Really good, with beautiful colors and textures. Next time I’ll bake the garbanzos on a separate sheet so they can get crunchier and will cut the potatoes smaller so they can brown correspondingly with the cauliflower (I used purple cauliflower so it looked torched by the time the potatoes had browned…). I skipped the salad, using the massaged kale as a base under the quinoa, then topped with the vegetables, some chopped almonds and avocado and slivered green onions. Such a pretty dish and such great flavors. Thanks for sharing this recipe, Tieghan!
I am so glad you liked this Carissa and hope you love it even more next time! Thank you so much!
This looks yummy! I can’t wait to try. Do you reheat the potato/chickpea mix before eating? Or just eat it all cold?
You can eat it warm or cold, but I personally love to reheat it a little before eating. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This looks awesome – another addition to my “to cook” list! Moroccan food is a favorite of mine.
And oh yeah – congrats to your brother Red!
Thank you so much Richard!
Hello!
This looks just DELICIOUS! But, I was wondering.. where did you buy these beautiful glass”bowls” ? I would love to know where I can buy these. So much better than the plastic containers.
Hugs from me in Norway! Hope you’ll have a great day! 🙂
HI! They are link in the post and then I added the link below as well. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
https://rstyle.me/n/cxdr6xb9wzf
Just had day one of this meal prep – so good! I didn’t have any chipotle chili powder, so I just regular chilli powder with some cayenne and that worked well too.
More meal prep please!
Thank you Cathy!
I am loving these meal prep recipes for quick lunches and dinners for the week. This dish looks delicious! ?
Thank you so much Nicole!
These bowls look so delicious, such a great meal prep idea!
Thank you Laura!
Made this tonight, and it was fantastic! Very light and the flavors were wonderful together!
Thank you Leslie!