Moroccan Buddha Bowl

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Moroccan Buddha Bowl

My newest favorite for dinner are Bowls. So today I have a Moroccan Buddha Bowl for you. Buddha Bowls have been a real food trend for some time now. These are bowls full of healthy, light foods that provide lots of vitamins and minerals. Really colorful and beautifully arranged and at the same time mega healthy. Warm and cold food, fruit and vegetables, rice, couscous or potatoes can be combined in such a Buddha Bowl. Then the whole thing is topped with nuts, seeds, spring onions, fresh herbs or a creamy sauce.

For my recipes, nothing inspires me more than travelling to other countries, foreign cultures and traditional restaurants. My most recent inspiration is Morocco, a fascinating country reminiscent of 1001 Nights. So today I have created a Moroccan bowl for you, with roasted chickpeas, sweet potatoes, crunchy salad, a creamy sesame sauce and lots of vegetables! Quickly made, yet incredibly tasty and filling.

Moroccan Buddha Bowl
Moroccan Buddha Bowl

This Moroccan Buddha Bowl not only looks great but also tastes delicious oriental. The Moroccan cuisine is described by many as one of the most varied cuisines in the world. It is known for its diversity and its harmonious combinations, which are composed of Berber, Andalusian, African, Jewish and Ottoman influences – the culinary traces of nomads, immigrants and conquerors.

Morocco – The Land of Spices

Fresh vegetables, fruit and spices can be found in abundance in the souks and markets of Marrakech. Here oriental scents rise in your nose and the screams of the merchants sound through the narrow streets. One of the most typical spices of Moroccan cuisine is cumin. Fresh coriander, mint and smooth parsley are also a must. Morocco is the land of spices and Harissa* can be found in every Moroccan household. Harissa is a hot spice paste from the Maghreb made from fresh chillies, cumin, coriander seeds, garlic, salt and olive oil. This Moroccan Buddha Bowl is prepared with Harissa and topped with fresh mint. Therefore it will immediately beam you into the medina of Marrakech.

Moroccan Buddha Bowl

The sesame sauce made from Tahini (sesame puree), vegetable stock, lemon and garlic goes perfectly with spicy oven vegetables. It is made in the twinkling of an eye and tastes slightly nutty yet wonderfully fresh. The lemon gives the sauce a wonderful summer freshness and the vegetable broth and garlic a strong flavour.

The preparation of this Moroccan Buddha Bowl takes just 35 minutes. You can also eat the dish cold and take it with you to work.

Moroccan Buddha Bowl

Moroccan Buddha Bowl

Spicy bowl, which takes the palate to the Orient
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Course: Main Dish
Cuisine: Moroccan
Keyword: Broccoli, Cauliflower, Chickpeas, Mushrooms, Red Cabbage, Sesame, Sweet Potato
Schwierigkeitsgrad: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 2 Persons
Calories: 412kcal

Ingredients

For the Bowl:

  • 1 big sweet potato
  • 1 handful broccoli
  • 1 handful cauliflower
  • 200 g chickpeas
  • 6 mushrooms
  • 1/8 red cabbage
  • 4 Tbsp oil
  • 1 Tbsp Harissa
  • 1 Tbsp smoked paprika powder (Paprika de la Vera)
  • 1 Tbsp sweet paprika powder
  • Salt and Pepper
  • 1 spring onion
  • ½ bunch fresh mint
  • 2 handful salad leaves
  • 1 Tbsp Sesame

For the Sauce:

  • 4 Tbsp Tahini
  • 4 Tbsp vegetable broth
  • ¼ lemon
  • 1 clove of garlic
  • Salt and Pepper

Instructions

For the Sauce:

  • Put the tahini and vegetable stock in a bowl. Add lemon and garlic and stir until smooth. Season with salt and pepper.

For the Bowl:

  • Cut the sweet potato into 1 cm slices or cubes. Cut the broccoli and cauliflower into small florets. Drain chick peas and halve mushrooms.
  • In a large bowl, mix oil with harissa, paprika powder, salt and pepper.
  • First turn the sweet potato cubes in it until they are completely covered with the spice mixture. Using a fork or a skimmer, lift the sweet potato out of the spice mixture and spread on a baking tray. Bake at 200°C for a total of 30 minutes.
  • In the meantime add broccoli, cauliflower, chickpeas and mushrooms to the remaining spice mixture and stir well. Spread on a second baking tray. 15 minutes before the end of the baking time, add to the sweet potatoes in the oven.
  • Cut the red cabbage into thin slices and knead until soft by hand. Wash salad and spring onion and cut into small pieces.
  • When the vegetables are cooked, drape all the ingredients in a bowl and sprinkle with sesame seeds and fresh mint. Sprinkle with sesame sauce and serve.

Nutritions

Serving: 1Person | Calories: 412kcal (21%) | Carbohydrates: 78g (26%) | Protein: 17g (34%) | Fat: 7g (11%) | Saturated Fat: 2g (13%) | Sodium: 830mg (36%) | Potassium: 1854mg (53%) | Fiber: 18g (75%) | Sugar: 18g (20%) | Vitamin A: 30590IU (612%) | Vitamin C: 209mg (253%) | Calcium: 209mg (21%) | Iron: 4.6mg (26%)

If you liked this recipe for Moroccan Buddha Bowl you may also like one of these other Moroccan recipes:

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Moroccan Buddha Bowl

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