MOROCCAN POTATO NOURISH BOWL
PREP TIME: 20 MINUTES
COOKING TIME: 30 MINUTES
SERVES: 4
INGREDIENTS
1 cup Quinoa
2 cups (500ml) vegetable stock
2 tbsp mint leaves, chopped
2 tbsp dukkah
400g tin chickpeas, drained
1 avocado, deseeded and sliced
250g punnet cherry tomatoes, halved
1 cup baby spinach
1/2 bunch coriander leaves
Moroccan Roasted Veggies
2 tbsp olive oil
1 tbsp Moroccan spice mix
500g baby Spud Lite potatoes, quartered
1/2 bunch baby carrots, washed
1/2 bunch baby beetroot, washed and halved
Tahini & Lemon Dressing
2 tbsp tahini
Juice 1 lemon
1 clove garlic, crushed
1/3 cup Greek style yogurt
salt flakes ad freshly ground black pepper
METHOD
1. Pre Heat Oven and Roast Veggies
Heat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. For the Moroccan roast veggies, place oil and spice mix together in a large mixing bowl, stirring until combined. Add potatoes, carrots and beetroot tossing until well coated. Place vegetables on prepared baking tray in preheated oven for 30 minutes, turning halfway through.
2. Make Tahini Dressing
For the tahini dressing, combine tahini, lemon juice and garlic together in a small mixing bowl, stirring until mixture is smooth. Add yogurt, 2 tablespoons of water, salt and pepper, stirring to combine.
3. Boil Quinoa
Place quinoa and vegetable stock together in a small saucepan over a medium heat. Bring to boil, reduce heat to low and simmer for 15 minutes. Drain and allow to cool.
4. Create!
Place quinoa and vegetable stock together in a small saucepan over a medium heat. Bring to boil, reduce heat to low and simmer for 15 minutes. Drain and allow to cool.
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