Moroccan Roasted Veggie Power Bowls from Nourishing Superfood Bowls


Theme cookbooks are always fun, but Nourishing Superfood Bowls by Lindsay Cotter of Cotter Crunch is downright practical, too. It’s filled with any day meals that can be adapted to whatever you have on hand. And most of the recipes are either dairy-free or dairy-free optional. I’ve sampled two recipes from this cookbook so far, one of which is the Moroccan Roasted Veggie Power Bowls recipe below.

Moroccan Roasted Veggie Power Bowls Recipe - a sample from Nourishing Superfood Bowls by Lindsay Cotter (gluten-free, plant-based)

I casually flipped through Nourishing Superfood Bowls, bookmarking numerous recipes. But when I saw the Moroccan Roasted Veggie Power Bowls I headed to the kitchen. I bought dry harissa spice a few months ago during a spice sale. It sounded interesting, but I haven’t known what to do with it! Enter this delicious recipe with dry harissa as the central spice.

I ended up loving this sultry spice so much, that I whisked it with the lemon juice and a little mayo for a last minute drizzle. And the recipe had so many flavors and options that I was able to easily tweak it based on what we had on hand. I omitted the radishes and cilantro (we’re not fans) and swapped quinoa for the lentils. I also passed on a couple of the toppings, but did toss on some sliced olives.

Lindsay is extremely creative, and her recipes in Nourishing Superfood Bowls reflect that. They each have an abundance of toppings, drizzles, and fancifully cut vegetables. But don’t be afraid to cheat. I did, and the results were still marvelous!

Moroccan Roasted Veggie Power Bowls Recipe - a sample from Nourishing Superfood Bowls by Lindsay Cotter (gluten-free, plant-based)

Rounding Up the Details on Nourishing Superfood Bowls 

Nourishing Superfood Bowls is full color, with a beautiful photo for every recipe. It contains 75 gluten-free recipes that are focused on meals (breakfast, lunch, and dinner). But there is a good smattering of healthful desserts, too.

I actually dove into the dessert section and tried the Vanilla Cheesecake Bowls with Fresh Fruit recipe. The flavor was delightful, and it was so easy to make. My only heads up is that the “cheesecake” cream can come out a very dark tan (not light like the picture) if you use coconut sugar (one of the sweetener options). That one wasn’t pretty enough for me to photograph, but it did get devoured.

As mentioned, most of the recipes in Nourishing Superfood Bowls are or can be dairy-free. And there are many paleo, Whole30, and vegan dishes to choose from. The Moroccan Roasted Veggie Power Bowls recipe, for example, has a dairy-free and vegan option, which is the version I’m sharing here with Lindsay’s permission …

Moroccan Roasted Veggie Power Bowls Recipe - a sample from Nourishing Superfood Bowls by Lindsay Cotter (gluten-free, plant-based)

Special Diet Notes: Moroccan Roasted Veggie Power Bowls

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 3 reviews
Moroccan Roasted Veggie Power Bowls
Prep time
Cook time
Total time
Harissa recipes vary between countries and regions, but most include a blend of hot chile peppers (regular or smoked), garlic, cumin, coriander, caraway and mint or ginger. All are powerful spices that boost nutrition.
Serves: 3 to 4 servings
Roasted Veggies
  • 8 ounces broccoli florets
  • 8 ounces cauliflower florets
  • 1½ cups cooked chickpeas (equals one 15-ounce can)
  • ⅓ cup olive oil
  • 1 to 1½ tablespoons harissa dry spice seasoning (see notes)
  • 1 teaspoon minced garlic
  • ½ to 1 teaspoon fine sea salt or kosher salt
  • ½ to 1 teaspoon black pepper
  • 2 cups chopped leafy greens
  • 2 cups cooked black or green lentils
  • 1 cup chopped green onion, or ¼ cup chopped red onion
  • ⅔ cup sliced radish
  • Sliced lemon
  • Fresh cilantro
  • Crushed red pepper flakes
  • Garlic salt or garlic powder, to taste
  • Olive oil
  • Balsamic vinegar
  • 1 tablespoon fresh lemon juice
  1. Preheat the oven to 425ºF. Line or oil a baking sheet.
  2. To make the roasted veggies, toss the broccoli, cauliflower, and chickpeas with the olive oil, harissa, garlic, salt, and pepper. Layer on a baking sheet and roast for 20 to 25 minutes.
  3. For the bowls, layer equal amounts of the leafy greens, followed by the lentils, green onion, radishes, and roasted veggies in each.
  4. Top each bowl with the sliced lemon, cilantro, red pepper flakes, and garlic salt. Drizzle each bowl with the olive oil, balsamic vinegar, and a squeeze of lemon
Notes: If you don't have harissa seasoning, you can make your own. Mix together 1 tablespoon of hot paprika combined with ¼ teaspoon each of caraway seeds, cumin, garlic powder, pepper, sea salt, cinnamon, and ginger.
For added protein (non-vegan), toss chopped hard-boiled egg, chicken, or salmon on each bowl.

This recipe is reprinted with permissions from Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-free Meals to Fuel Your Day by Lindsay Cotter.

Key Pantry Supplies: Moroccan Roasted Veggie Power Bowls

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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