Moroccan-Spiced Nourish Bowl

Name: Moroccan-Spiced Nourish Bowl
Yield: 2
Ingredients: 1 head cauliflower; 420 g chickpeas; 2 tablespoon olive oil; 3 teaspoon ground turmeric; 3 teaspoon ground paprika; 3 teaspoon ground cumin; 0.5 teaspoon ground coriander; 2 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup hulled tahini; 2 tablespoon lemon juice; 1 tablespoon agave syrup; 4 tablespoon water; 0.5 cup dry couscous; 0.75 cup boiling water or vegetable stock; 1 teaspoon ground turmeric (for couscous); 1 small red onion; 2.5 cup parsley; 1 cucumber; 1 medium tomato; 2 tablespoon lemon juice (for salad); 2 teaspoon olive oil (for salad); 0.25 teaspoon salt (for salad); 0.25 teaspoon black pepper (for salad); 2 tablespoon sesame seeds; 0.33 cup pomegranate seeds

2 servings

Open source

650

Calories

20g

Protein

75g

Carbs

32g

Fat

Ingredients

11 head cauliflower(600g)
2420 g chickpeas(420g)
32 tablespoon olive oil(27g)
43 teaspoon ground turmeric(7g)
53 teaspoon ground paprika(7g)
63 teaspoon ground cumin(7g)
70.5 teaspoon ground coriander(1g)
82 teaspoon garlic powder(6g)
91 teaspoon salt(6g)
100.5 teaspoon black pepper(1g)
110.5 cup hulled tahini(120g)
122 tablespoon lemon juice(30g)
131 tablespoon agave syrup(21g)
144 tablespoon water(60g)
150.5 cup dry couscous(90g)
160.75 cup boiling water or vegetable stock(180g)
171 teaspoon ground turmeric (for couscous)(2g)
181 small red onion(70g)
192.5 cup parsley(60g)
201 cucumber(200g)
211 medium tomato(120g)
222 tablespoon lemon juice (for salad)(30g)
232 teaspoon olive oil (for salad)(9g)
240.25 teaspoon salt (for salad)(1.5g)
250.25 teaspoon black pepper (for salad)(0.5g)
262 tablespoon sesame seeds(18g)
270.33 cup pomegranate seeds(55g)

Instructions

1Preheat oven to 200°C/390°F.
2Place cauliflower florets and chickpeas on a baking tray.
3Drizzle with olive oil and sprinkle with ground turmeric, paprika, cumin, coriander, garlic powder, salt, and pepper. Toss to coat.
4Roast in the oven for 30-35 minutes until golden and crispy.
5In a small blender or bowl, combine tahini, lemon juice, agave syrup, salt, and pepper. Gradually add water and blend or whisk until creamy and smooth.
6In a bowl, add dry couscous, ground turmeric, and boiling water or vegetable stock. Cover and let sit for 10 minutes, then fluff with a fork.
7In another bowl, combine chopped parsley, diced red onion, diced cucumber, diced tomato, lemon juice, olive oil, salt, and pepper. Toss to mix.
8To assemble, spread tahini sauce on the base of each bowl. Top with couscous, salad, roasted cauliflower and chickpeas, pomegranate seeds, and sesame seeds.
9Serve immediately and enjoy.