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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Moroccan Roasted Veggie Power Bowls from Nourishing Superfood Bowls

    Moroccan Roasted Veggie Power Bowls from Nourishing Superfood Bowls

    8
    By Alisa Fleming on September 12, 2018 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Entrees

    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
     
    Print
    Prep time
    10 mins
    Cook time
    25 mins
    Total time
    35 mins
     
    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.
    Author: Lindsay Cotter
    Serves: 3 to 4 servings
    Ingredients
    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
    Bowls
    • 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
    Toppings
    • Sliced lemon
    • Fresh cilantro
    • Crushed red pepper flakes
    • Garlic salt or garlic powder, to taste
    • Olive oil
    • Balsamic vinegar
    • 1 tablespoon fresh lemon juice
    Instructions
    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
    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.
    3.5.3229

    Key Pantry Supplies: Moroccan Roasted Veggie Power Bowls


    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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    8 Comments

    1. Celeste on November 1, 2018 11:41 am

      Love me some roasted veggies – can’t wait to try this combo!

      Reply
      • Alisa Fleming on November 2, 2018 8:33 am

        Don’t we all! I could eat roasted vegetables daily. Hmm, maybe I should … 🙂

        Reply
    2. Jules Shepard on October 30, 2018 10:21 am

      My mouth is watering over this one! I can see the entire family LOVING this!

      Reply
      • Alisa Fleming on October 31, 2018 5:19 pm

        It’s definitely a simple crowd-pleaser. The flavors are warming, but not too spicy, and the roasted veggies take on a nice sweetness.

        Reply
    3. Raia Todd on October 30, 2018 6:14 am

      Mmmm… I love all the veggies packed into this bowl! I’ve never tried anything with harissa in it, I’m intrigued!

      Reply
      • Alisa Fleming on October 30, 2018 8:39 am

        I only recently started using it and both my husband and I love it! So much flavor and spice, but not too hot.

        Reply
    4. Lindsay on September 13, 2018 2:35 pm

      Thank you so much for doing this friend! It means the world and i love the harissa spice you used here. Frontier is A fav!

      Reply
      • Alisa Fleming on September 17, 2018 8:18 am

        I have a whole spice rack of Simply Organic and Frontier!

        Reply

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