Go Back
Healthy Moroccan meal prep bowls with spiced chicken thighs, roasted cauliflower, chickpeas, and couscous, garnished with fresh herbs.

Healthy Moroccan Bowls for the Week

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.​
Print Recipe Pin Recipe
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 2 large sheet pans
  • Cutting board and chef’s knife
  • Mixing bowls
  • Measuring cups and spoons
  • Meal prep containers (4–5 containers)

Method
 

  1. Preheat oven to 425°F and line two sheet pans with parchment paper.​
  2. Toss chicken thighs and chickpeas separately with olive oil and Moroccan spice blend until evenly coated, then arrange on one sheet pan.​
  3. 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.​
  4. Roast both pans for 20–25 minutes, flipping halfway, until chicken is cooked through and vegetables are tender and caramelized.​
  5. While everything roasts, cook your grain according to package directions and whisk together yogurt or tahini sauce with lemon juice, garlic, salt, and pepper.​
  6. 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.​