Moroccan style veggie bowl

Rich, fresh, packed with vegetables, and a feast for the eyes: the Moroccan-inspired veggie bowl is one of my favourite bowls! Sweet potato, yellow beetroot, fennel, whole grain couscous, pickled cucumber, and spiced roasted chickpeas form the base of this vegan dish. Topped with beetroot hummus and roasted almonds.

Fennel, yellow beetroot, cucumber, cherry tomato, red beetroot, spinach, garlic, sweet potato, lemon, fresh chives, mint and parsley, chickpeas, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), harissa (red chili pepper, garlic, caraway seeds), tandoori masala (contains mustard seeds, celery, fenugreek, cinnamon, garlic, paprika), almonds, whole grain couscous, gluten-free soy sauce, tahini (sesame paste), baking soda, organic vegetable stock, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, mosterd, noten, selderij, sesamzaad, soja, sulfiet.

Microwave

This dish is often served cold. If you prefer it warm, heat the couscous and vegetables covered for 1-2 minutes (1 person) to 3 minutes (2 or more people). Serve with the beetroot hummus (cold).

Oven — 200°C, 5-15 minMarleen's choice

This dish is often served cold. If you prefer it warm, heat the couscous with the vegetables covered for 5-10 minutes (1 person) to 15 minutes (2 or more people). Serve with the beetroot hummus (cold).

Energy165,32 kcal

Protein5,54 g

Fat5,84 g

of which saturated0,73 g

Carbohydrates21,26 g

Dietary fibre3,12 g

Salt0,32 g

Average weight: 540 g