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Moroccan anti-stress dinner bowl with roasted chickpeas, cauliflower, sweet potatoes, and creamy tahini sauce, topped with fresh cilantro.

Moroccan Anti-Stress Dinner (Quick and Cozy)

A soothing one-pot Moroccan chickpea bowl with roasted vegetables, warm spices, and creamy tahini for a quick, cozy, anti-inflammatory Mediterranean dinner.​
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Servings: 4
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For Roasted Chickpeas & Vegetables:
  • Cooked chickpeas drained and rinsed
  • Cauliflower florets
  • Sweet potato cubed
  • Red onion sliced
  • Olive oil or avocado oil
  • Ground cumin
  • Ground turmeric
  • Ground cinnamon
  • Ground ginger
  • Sweet paprika
  • Sea salt and black pepper
  • For Grain Base:
  • Couscous quinoa, or brown rice, cooked
  • For Toppings:
  • Tahini sauce tahini, lemon juice, garlic, water, salt
  • Fresh parsley or cilantro chopped
  • Lemon wedges
  • Optional: feta cheese hummus, sliced cucumber

Equipment

  • Large sheet pan
  • Large pot or skillet (for stovetop version)
  • Cutting board and chef’s knife
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.​
  2. Toss chickpeas, cauliflower, sweet potato, and red onion separately or together with olive oil, cumin, turmeric, cinnamon, ginger, paprika, salt, and pepper until evenly coated.​
  3. Spread vegetables and chickpeas on the sheet pan in a single layer and roast for 25–30 minutes, stirring halfway, until golden and caramelized.​
  4. While everything roasts, cook your grain according to package directions and whisk together tahini sauce by combining tahini, lemon juice, minced garlic, water, and salt until smooth and pourable.​
  5. To assemble bowls, layer cooked grain, roasted chickpeas, roasted vegetables, fresh herbs, and a generous drizzle of tahini sauce.​
  6. Serve warm with lemon wedges, extra tahini, and optional toppings like feta, hummus, or fresh cucumber for a cozy, anti-stress dinner.​

Notes

For a stovetop version, sauté chickpeas and vegetables in a large skillet with oil and spices until tender and lightly browned.​
Add a handful of spinach or kale at the end for extra greens and calming magnesium.​
Store components separately in meal-prep containers for 3–4 days; reheat vegetables and grains, then add fresh toppings before eating.​
Calories
Approximately 380 kcal per bowl, depending on grain and tahini portions.​
Protein
Approximately 15 g plant protein per bowl from chickpeas and quinoa or couscous.​