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 tomatoes, red beetroot, spinach, garlic, sweet potato, lemon [sulphites], fresh chives, mint, parsley, chickpeas, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, cloves), harissa (red chili pepper, garlic, coriander seeds, caraway seeds), caraway seeds, cumin seeds, tandoori masala (contains among others mustard seeds, celery, fenugreek, cinnamon, garlic, cloves, paprika, and bay leaf), almonds [nuts], couscous [gluten], gluten-free soy sauce, tahini (sesame paste) [sesame seeds], baking soda, organic vegetable stock, extra virgin olive oil, white wine vinegar [sulphites], pepper and salt, sunflower oil.

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

MicrowaveMarleen's choice

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

Oven — 200°C, 5-15 min

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

Energy165,32 kcal

Fat5,84 g

of which saturated0,73 g

Carbohydrates21,26 g

Dietary fibre3,12 g

Protein5,54 g

Salt0,32 g

Average weight: 540 g