Healthy Moroccan Bowls for the Week layer Moroccan-spiced chicken thighs, roasted cauliflower, chickpeas, and fluffy couscous into vibrant meal-prep containers for grab-and-go Mediterranean lunches and dinners.
See also: +10 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of Contents
Table of Contents
Healthy Moroccan Bowls for the Week
Ingredients
Equipment
Method
- Preheat oven to 425°F and line two sheet pans with parchment paper.
- Toss chicken thighs and chickpeas separately with olive oil and Moroccan spice blend until evenly coated, then arrange on one sheet pan.
- Toss cauliflower, sweet potato, onion, and bell peppers with olive oil, salt, and a pinch of the spice blend, then spread on the second sheet pan.
- Roast both pans for 20–25 minutes, flipping halfway, until chicken is cooked through and vegetables are tender and caramelized.
- While everything roasts, cook your grain according to package directions and whisk together yogurt or tahini sauce with lemon juice, garlic, salt, and pepper.
- Assemble meal-prep bowls by layering grain, roasted protein, roasted vegetables, fresh cucumber, tomatoes, herbs, and a drizzle of sauce, then store in the fridge for up to 4 days.
Notes
Approximately 450 kcal per bowl, depending on protein and grain portions. Protein
Approximately 32 g protein per bowl from chicken or chickpeas.
Chef Rachel roasts everything on sheet pans with cumin, paprika, turmeric, and cinnamon so the anti-inflammatory spices flavor every bite, then tops each bowl with fresh herbs, lemon, and a drizzle of tahini or yogurt sauce for a balanced, weeklong meal prep that never gets boring.
Nutrition Facts
Estimated per serving for a Moroccan chicken and vegetable meal-prep bowl.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 32 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 10 g |
| Total Fat | 15 g |
| Saturated Fat | 2.5 g |
| Sodium | 720 mg |
| Sugars | 8 g |
Tips and Variations for Healthy Moroccan Bowls for the Week
- Use chicken thighs, chickpeas, or a mix of both for flexible protein options, and roast sweet potatoes, cauliflower, or bell peppers for colorful, nutrient-dense vegetables.
- Layer bowls with quinoa, couscous, or brown rice, then add cucumber-tomato salad, fresh greens, and a dollop of tahini or yogurt sauce to keep flavors bright and anti-inflammatory.
- Prep all components on Sunday, store separately in the fridge for 3–4 days, then assemble and reheat each morning or pack cold for a Mediterranean-style lunch bowl.
Summary
Easy meal-prep Moroccan bowls with spiced chicken or chickpeas, roasted vegetables, grains, and anti-inflammatory toppings for a week of healthy Mediterranean lunches and dinners.
Equipment for Healthy Moroccan Bowls for the Week
- 2 large sheet pans
- Cutting board and chef’s knife
- Mixing bowls
- Measuring cups and spoons
- Meal prep containers (4–5 containers)
Ingredients for Healthy Moroccan Bowls for the Week
Protein:
- Boneless skinless chicken thighs or breasts
- Cooked chickpeas, drained and rinsed
Moroccan Spice Blend:
- Ground cumin
- Sweet or smoked paprika
- Ground coriander
- Ground turmeric
- Ground cinnamon
- Sea salt and black pepper
- Olive oil
Roasted Vegetables:
- Cauliflower florets
- Sweet potato, cubed
- Red onion, sliced
- Bell peppers, diced
Grain Base:
- Couscous, quinoa, or brown rice, cooked according to package directions
Fresh Toppings:
- Cucumber, diced
- Cherry tomatoes, halved
- Fresh parsley or cilantro, chopped
- Lemon wedges
Sauce:
- Plain Greek yogurt or tahini
- Lemon juice
- Garlic, minced
- Salt and pepper
Instructions for Healthy Moroccan Bowls for the Week
- Preheat oven to 425°F and line two sheet pans with parchment paper.
- Toss chicken thighs and chickpeas separately with olive oil and Moroccan spice blend until evenly coated, then arrange on one sheet pan.
- Toss cauliflower, sweet potato, onion, and bell peppers with olive oil, salt, and a pinch of the spice blend, then spread on the second sheet pan.
- Roast both pans for 20–25 minutes, flipping halfway, until chicken is cooked through and vegetables are tender and caramelized.
- While everything roasts, cook your grain according to package directions and whisk together yogurt or tahini sauce with lemon juice, garlic, salt, and pepper.
- Assemble meal-prep bowls by layering grain, roasted protein, roasted vegetables, fresh cucumber, tomatoes, herbs, and a drizzle of sauce, then store in the fridge for up to 4 days.
Notes
- Store sauce and fresh toppings separately to keep bowls crisp and fresh throughout the week.
- Reheat protein, vegetables, and grains together in the microwave, then add cold toppings and sauce before eating.
- Swap chicken for falafel, roasted tofu, or extra chickpeas for a plant-based Moroccan bowl.
Calories
Approximately 450 kcal per bowl, depending on protein and grain portions.
Protein
Approximately 32 g protein per bowl from chicken or chickpeas.
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