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Moroccan Roasted Salad Bowl

My favorite thing to make is easily a health bowl or big salad-it is just so nourishing and easy to whip up. The more you make these types of bowls-the easier it gets and finally feels like second nature! This Moroccan flavor pairs nicely with fresh greens and a simple vinegarette. This would be a great thing to make ahead for a few days of healthy eating.

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Serves: 4


  • 1 can chickpeas or about 1 cup cooked

  • 2 large carrots chopped

  • 1 head of cauliflower, cut into florets

  • 1 sweet potato cut into cubes

  • 1 onion

  • 1 1/2 teaspoons cumin

  • 1 1/2 teaspoons ground turmeric

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoons garlic powder

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • Lots of freshly ground black pepper

  • 1 cup cooked quinoa

  • Leafy greens of choice; I used romaine lettuce and spinach

  • dried cranberries for garnish

  • pistachio nutmeats for garnish


  • 1/4 cup olive oil

  • 1 tbsp dijon mustard

  • 1 tbsp balsamic vinegar

  • pinch of salt

  • optional 1 tsp honey or maple syrup


  1. preheat oven to 425

  2. drain and rinse chickpeas and place with sweet potato, carrots, cauliflower, and onion on a baking sheet, make them have separate sections. You might need two baking sheets depending on how much you have (the more the better-leftover roasted veg is perfect to have throughout the week)

  3. mix in a small bowl the cumin, turmeric, cinnamon, garlic powder, cayenne pepper, salt, ground pepper

  4. lightly toss veggie trays with olive oil and the spice mix, you can use your hands to coat everything evenly

  5. place in the oven for 20 minutes, then shift the veggies around for even baking, bake for another 15-20 minutes, the sweet potato will be soft and the chickpeas will be crisp

  6. while veg is baking make your dressing; place olive oil, balsamic, dijon mustard, and salt in a mason jar and shake. Add 1 tbsp of water to thin out.

  7. once the veggies are baked, make your bowl! Put 1/4 cup cooked quinoa on the bottom of a bowl, add a handful of leafy greens, and as much roasted veg as you would like. Drizzle vinaigrette on just the greens or all over the bowl-your choice

  8. garnish with chopped red pepper, pistachio nutmeats, and cranberries





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