This bowl takes inspiration from a super tasty dish: Moroccan chickpeas! It is my new favourite recipe and I hope you’ll love it too.
1 tbsp oil
1/3 cup chopped white onion
1/2 tsp cumin seeds
1/2 tsp ground coriander
1/4 tsp garlic powder
1/2 tsp chilli powder
1/4 tsp each salt and pepper
1 cup frozen or cooked cauliflower
1 can (around 14 oz.) chickpeas, drained and rinsed
2 cups canned diced tomatoes, pureed in a blender to make it more smooth
1 cup quinoa plus 2 cups water
1 medium sweet potato
1 cup broccoli
1 tbsp nut butter
1 tbsp soy sauce
1 tbsp coconut milk
1/2 tbsp maple syrup
1/2 tsp sriracha or hot sauce
water to thin it out
Preheat the oven to 400 F. Peel and chop the sweet potato. Add to a parchment lined baking tray and drizzle with some oil, salt and pepper. Bake for 15 minutes, flip and then bake another 15.
Add the quinoa and water to a pot and cook according to package directions. Typically you simply bring it to a boil, then cover it and reduce the heat to low. It takes about 15 minutes to cook.
In a medium frying pan on medium heat, add the oil and onions and cook 3-4 minutes or until translucent. Add the spices and cauliflower and cook 1 minute. Add the chickpeas and pureed tomatoes. Simmer on medium/low for 15 minutes stirring occasionally to prevent it from sticking.
Cook the broccoli by boiling or steaming it.
Whisk together the peanut sauce ingredients. Add water as needed to reach desired consistency (should be thin enough to drizzle). Assemble the bowl and enjoy!