For some people, living in a multivore household can be a challenge. For others, not so much. This recipe was dedicated and created for families who live in a multivore household and who have a constant challenge on their hands. Those of you who have to cook two or three different meals. You guys are troopers (claps).
This recipe can be very simple and has minimal ingredients. Or it can become very ingredient heavy as well. This recipe was created with what I usually have in my fridge. Now, I know that not everyone has the same things in their fridge, so some you guys may have to purchase more than others.
This recipe can be omnivorous, vegan, gluten free, or vegetarian. Moroccan Spiced Bowls are very DIY (Decide It Yourself). You can pick and choose what you want to add to your bowl. It’s like Moroccan Chipotle!
These two wonderful spices are the stars of the show (or bowl)! As you can tell, they are not very familiar spices for most people. Or maybe for you they are! But for those of you out there who are not familiar to harissa and ras el hanout, let me break it down. First of all I am not super familiar with both of them, we just got acquainted too. Harissa is dried and smoked chilies, garlic, and spices ground up and usually used in a paste form. I was able to get my harissa in spice form, therefore I had to add in my own oil to make the paste. That usually is 1-to-1 parts oil and harissa spice. On the other hand, ras el hanout is a Moroccan spice blend that can consist of from ten spices to over a hundred in some blends! In order to make this easier on myself, I got a premade blend of ras el hanout. You can easily order these online.
First thing is first, you want to dry the chickpeas with a paper towel.
Second, you’ll need to add the harissa, ras el hanout, salt, and pepper to your chicken and veggies.
This is how I laid out my chicken and veggies. Separating them is good for those households who have vegetarians and vegans. However, if you are going to put everything together in the bowl, you can definitely just mix both the chicken and veggies and seasonings all in a bowl and just throw it on the pan.
While that deliciousness cooks, you can start putting together your cucumber salad. Remember to peel and seed the cucumber.
If you would like a cooling sauce, try this yogurt and dill sauce. It’s 1/4 cup plain Greek yogurt (lactose free for me), 1/2 of a lemon’s juice, 1/4 teaspoon garlic minced, and 1/4 teaspoon of dill with salt and pepper to taste.
Take your cooked chicken and veggies out of the oven.
Prep your toppings. Everything goes!
I like to add brown rice to my bowl, but quinoa is great too! Oooh, cauliflower rice would be great too!
Now, this step is super important, so pay attention… LOAD THESE BABIES UP. Remember you can make these any way you want.
Here’s the chicken and veggies version. It’s got hummus, olives, avocados, and a pepperoncini.
Here’s the vegetarian version for all my vegetarian friends!
Chicken and Veggies
* 1/2 lb of chicken tenders, chopped into cubes
* 1/4 of red onion, cut into chunks
* 1 medium-sized sweet potato, diced
* 1/2 can of chickpeas
* 3 teaspoons of harissa spice
* 1 1/2 teaspoons, divided of ras el hanout
* Salt and pepper to taste
* 1 1/2 tablespoons, divided of olive oil
* Spinach, for serving
* Rice or quinoa for serving
* 1 tablespoon of olive oil
* 1 tablespoon harissa spice
* 1 teaspoon of lemon juice
* 1/4 teaspoon salt
* 2 small Persian cucumbers or 1/2 of a large English cucumber
* 1 tablespoon of lemon juice
* 1 tablespoon of red onions, sliced
* 1/4 teaspoon of salt
* 1/4 teaspoon of dill (I used dried)
* Pepper to taste
- Preheat your oven to 400° F. First things first, you want to dry the chickpeas with a paper towel.
- Start with a bowl and add your sweet potatoes and red onion along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet.
- In the same bowl, add your dried chickpeas along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet.
- Using that same bowl, add your chicken along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet. Bake your chicken and veggies in the oven for 30 minutes. Half way through baking time flip chicken and veggies.
- In that time, while the chicken and veggies bake, start with making your cucumber-dill salad. You will peel and seed your cucumbers and cut them into chunks. Add a tablespoon in lemon juice, sliced onions, dill, salt and pepper. Set aside.
- Next make the harissa sauce. Simply add all harissa sauce ingredients together and stir. Set aside.
- Prepare toppings. Take chicken and veggies out of the oven. Allow to cool and serve in bowls with rice and greens and any desired toppings. Top with yogurt sauce, harissa sauce, and cucumber-dill salad. Enjoy!
I hope you guys enjoy my second post. As a reminder, I am still getting the ball rolling with my site. I apologize for any issues. Remember to download the recipe to print a copy below. Please comment below and let me know what you think and how it came out! Enjoy!
Moroccan Spiced Bowls