Magical Moroccan Quinoa Bowl
Prep time
Cook time
Total time
Serves: 4
For the bowl:
  • 3 carrots
  • 2 zucchini
  • 2 bell peppers
  • 200g (1 cup) of quinoa
  • 1 tablespoon of coconut oil or ghee
  • 1 red onion
  • 2 garlic cloves
  • 1 teaspoon of cumin
  • ½ teaspoon of cinnamon
  • ½ teaspoon of paprika powder
  • the juice of one lemon
  • 2 avocados
  • 70g of almonds
  • 5 dates
  • a few mint leaves
  • 100g of baby spinach
For the dressing:
  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of apple cider vinegar
  • ½ teaspoon of cumin
  • the juice of ½ orange
  • 1 teaspoon of dijon mustard (optional)
Top it off with:
  • beetroot hummus
  • chickpeas
  • parsley
  • cilantro
  • spring onions
  1. Wash the vegetables, peel the carrots, remove the seeds from the bell peppers and cut everything into bite-sized pieces. Drizzle with a bit of olive oil and sea salt and black pepper and roast it for 20-30 minutes at 180°C.
  2. Thoroughly wash the quinoa. Finely chop the onion and garlic. Heat the coconut oil in a pan and quickly sauté the onion and garlic in the oil. Add the spices and fry until fragrant. Now add the quinoa and 2 ½ cups of water. Bring to a boil on high heat, then reduce the heat and let it cook for 15 minutes.
  3. Cut the avocado in half, remove the seed and scoop out the flesh with a spoon. Cube the flesh and drizzle with the lemon juice to avoid it from becoming brown. Roughly chop the almonds if desired. I leave them as they are.
  4. Remove the stones from the dates, finely chop them and add them to the cooked quinoa. Finely chop the mint leaves and add them to the quinoa as well. Wash and dry the spinach. Mix all of the ingredients for the dressing.
  5. To assemble, divide the quinoa, roasted vegetables, spinach, almonds, and avocado evenly on four bowls and drizzle with the dressing.
Recipe by Heavenlynn Healthy at