Ingredients
Sweet potatoes 1 head cauliflower Extra virgin olive oil Kosher salt and pepper 14 ounce cans chickpeas Garlic Fresh ginger Smoked paprika Cumin Chipotle chili powder Lemon Kale Couscous or quinoa Shredded carrots Orange segments Pomegranate arils Pistachios Avocado
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. While I limited the amount of ingredients in this meal prep salad, you could always be creative and add broccoli, zucchini, bell peppers, mushrooms, or roasted onions. Roasted veggies mixed with rice, cous cous, or quinoa, or lentils is always a good meal prep idea. The best day to meal prep has to be Sunday. After a restful Sunday morning, an hour or two in the kitchen with your favorite music playing will go a long way during the week when you have all of your lunches taken care of due to your prep. Luckily, this recipe only calls for one sheet pan to make your batch of veggies, a rice cooker or small pot, and a bit of chopping with some sharp knives.
Step by Step Instructions Step One You’ll start by roasting the sweet potatoes and cauliflower on a large rimmed baking sheet with two tablespoons olive oil and salt and pepper. Toss well to evenly coat. Roast at 425 degrees for 20 minutes. Step Two While the vegetables are roasting, combing one tablespoon olive oil, the chickpeas, garlic, ginger, smoked paprika, cumin, chipotle chili powder, and a pinch of salt and pepper. Toss well to evenly coat. Spoon the chickpeas around the veggies on the baking sheet and transfer to the oven for 10-15 minutes or until the chickpeas are crisped. Step Three In a medium bowl, massage the kale with the remaining one tablespoon olive oil, lemon juice, and a pinch of salt. To assemble, divide the couscous among bowls. Top with 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. 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…
Promise these bowls will brighten up your Monday. PS. if you’re looking for other meal prep recipes, check out this Chicken Shawarma.
