There’s nothing quite like a meal bowl, filled with the goodness of whole grains, pulses, and roasted vegetables. This is one of my favorite ways to get delicious plant-based meals on the table lickety-split. All you have to do is cook up the grains, roast your veggies and beans with some flavorful seasonings on a baking sheet, and assemble your grain bowl! I was inspired by the flavors of Morocco—spice, lemons, chickpeas, and olives—which shine through in this easy, nutritious, vegan, gluten-free Moroccan Chickpea Sorghum Bowl. I’ve had the amazing opportunity to spend time in Morocco, and I am a huge fan of this rich food tradition. If you’d like to learn more about Moroccan foodways, make sure to follow culinary expert Nargisse Benkabbou @mymoroccanfood. I really love this recipe as the perfect solution for meal prep—prepare this recipe and pack it up as four healthy meals you can turn to all week long. Or serve it for your next family meal as a one-dish wonder—let everyone assemble their meal bowl just the way they like it!
I showcased this recipe in a news segment for KTLA 5 Los Angeles as part of Veganuary here.
Learn how to make my Moroccan Chickpea Sorghum Bowl in this easy-to-follow recipe video here:
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Moroccan Chickpea Sorghum Bowl
(6 votes, average: 4.17 out of 5)
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4.2 from 6 reviews
- Author: The Plant-Powered Dietitian
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Prep Time: 20 minutes - Cook Time: 1 hour
- Total Time: 1 hour
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Yield: 4 individual entrée servings - Diet: Vegan
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Description
The flavors of Morocco—spice, lemons, chickpeas, and olives—shine through in this easy, nutritious, plant-based, gluten-free Moroccan Chickpea Sorghum Bowl.
Ingredients
- 2 cups cooked whole grain sorghum
- 1 medium red onion, sliced into thin wedges
- 1 medium red bell pepper, sliced into thin strips
- 3 small carrots (red, purple, orange, yellow, or white), sliced
- 8 ounces Brussels sprouts, sliced in half vertically
- 1 15-ounce can chickpeas, rinsed, drained
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 ½ tablespoons ras el hanout (Morrocan spice blend, see directions below)
- 2 garlic cloves, minced
- Pinch salt (optional)
- 2 cups chopped greens (i.e., kale, spinach, arugula leaves)
- 12 black olives (i.e., Kalamata, Picholine, Nicoise), rinsed, drained
Instructions
- Cook sorghum according to package directions.
- While sorghum is cooking, preheat oven to 375 F.
- Arrange rows of sliced red onions, sliced red bell pepper, sliced carrots, halved Brussels sprouts, and chickpeas on a baking sheet (see picture).
- Make the vinaigrette by whisking together olive oil, lemon juice, ras el hanout, garlic, and salt (optional) in a small dish.
- Drizzle the vinaigrette evenly over the vegetables and chickpeas in the baking sheet.
- Place on the top rack of the oven and roast for about 45 minutes, until vegetables are tender and golden brown.
- Remove vegetables from oven.
- To make each large individual bowl (makes 4 bowls): In each bowl, arrange ½ cup cooked sorghum on one side, and ½ cup greens on the other side. On each bowl, arrange on top of the sorghum and greens the following: ¼ of the onions, ¼ of the bell pepper, ¼ of the carrots, ¼ of the Brussels sprouts, ¼ of the chickpeas, and 3 black olives.
- Serve immediately.
Notes
You can meal prep this recipe by making 4 individual servings and place in airtight containers to use up within 5 days. You can also make this recipe into a family-style meal by following the instructions, but serving it in one large bowl rather than 4 individual bowls.
Ras el hanout is a Moroccan spice blend available in specialty spice and gourmet stores and online shops. You can make it yourself by mixing: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon paprika, ¾ teaspoon ground cinnamon, ½ teaspoon ground coriander, ½ teaspoon cayenne pepper, ½ teaspoon ground cardamom, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Store in an airtight container.
Category: Entree
Cuisine: Moroccan, American
Nutrition
- Serving Size: 1 serving
- Calories: 434
- Sugar: 11 g
- Sodium: 152 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Carbohydrates: 74 g
- Fiber: 14 g
- Protein: 17 g
Keywords: Chickpea, powerbowl, vegan entree, sorghum
Did you make this recipe?
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For more plant-powered bowl meals, check out some of my favorites:
Thai Tofu Veggie Noodle Bowl
Green Goddess Grain Bowl
Stir-Fried Thai Sorghum Bowl
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