Meatless Monday: Moroccan Roasted Veggie Bowl

This entry was posted on Nov 12, 2018 by Charlotte Bell.

Moroccan Roasted Veggie Bowl
Superfood bowls are so much fun to put together. With veggies, legumes, grains, sauces and dressings all mixed into one bowl, these one-dish meals can seem like a hodgepodge. Maybe they are, but I enjoy the opportunity to try unusual combinations of flavors and textures.

Many bowls combine lots of different elements. This bowl includes veggies and legumes, but instead of dressings and sauces, it utilizes harissa and other spices to deepen the flavor. This makes this bowl relatively simple and quick to make.

Broccoli, cauliflower, radishes and leafy greens are, simply, some of the most nutritious foods around. They’re filled with vitamins, Omegas and anti-inflammatory compounds. This roasted veggie bowl is filled with these nutritional gems. Legumes (chickpeas and lentils) are high in B vitamins, minerals and fiber and they are low in fat.

With the season of indulgence rapidly approaching, keep this nutritious roasted veggie bowl in mind to help you recover from holiday extravagance.

I found this bowl in Lindsey Cotter’s Nourishing Superfood Bowls.

Moroccan Roasted Veggie Bowl


Roasted Veggies
  • 8 ounces broccoli florets
  • 8 ounces cauliflower florets
  • 1½ cups cooked chickpeas (equals one 15-ounce can)
  • ⅓ cup olive oil
  • 1 to 1½ tablespoons harissa dry spice seasoning*
  • 1 teaspoon minced garlic
  • ½ to 1 teaspoon fine sea salt or kosher salt
  • ½ to 1 teaspoon black pepper
  • 2 cups chopped leafy greens
  • 2 cups cooked black or green lentils
  • 1 cup chopped green onion, or ¼ cup chopped red onion
  • ⅔ cup sliced radish
Toppings (use any or all)
  • Sliced lemon
  • Fresh cilantro
  • Crushed red pepper flakes
  • Garlic salt or garlic powder, to taste
  • Olive oil
  • Balsamic vinegar
  • 1 tablespoon fresh lemon juice

Put It Together:

  1. Preheat the oven to 425ºF. Line or oil a baking sheet.
  2. To make the roasted veggies, toss the broccoli, cauliflower, and chickpeas with the olive oil, harissa, garlic, salt, and pepper. Layer on a baking sheet and roast for 20 to 25 minutes.
  3. For the bowls, layer equal amounts of the leafy greens, followed by the lentils, green onion, radishes, and roasted veggies in each.
  4. Top each bowl with the sliced lemon, cilantro, red pepper flakes, and garlic salt. Drizzle each bowl with the olive oil, balsamic vinegar, and a squeeze of lemon.

*You can make your own harissa seasoning by mixing together 1 tablespoon of hot paprika with 1/4 teaspoon each of caraway seeds, cumin, garlic powder, pepper, ginger, sea salt and cinnamon.

About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.

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