Yippee! It’s part two of our new Meal Prep series. If you’re just following along, I made a miraculous discovery that meal prepping is not just for people that work outside of the home. Huh. I can’t tell you how many fast food or concession stand meals I’ve eaten during baseball season just because I didn’t plan accordingly. This changes all that. First up I enjoyed Greek Chicken Bowls and now we have the lovely Detox Moroccan Spice Bowls.
This stuff is magic I tell you.
First introduced to me by my darling middle sister for a girls night in, we devoured this recipe. Along with summer water, disco ball dancing, and a full viewing of Troop Beverly Hills. If you have not seen this movie you are missing out on life. I had actual tears from laughing so hard watching this again as an adult.
As Shelly Long states ‘you can never be too prepared in the wilderness of life.’ So applicable to the world of meal prepping, don’t you think? Let’s help ourselves during the busy times by eating clean good for you food. These bowls have six spices, including tumeric, which is oh so beautifying. Heart healthy quinoa sits along the side of some fresh veggies: tomatoes and cucumbers which are tossed up with lots of herbs. A dollop of hummus brings it all together along with a squeeze of fresh lemon juice on top.
I’m telling you, not only are these delicious but you’ll be glowing from all the nutritional goodness.
So much better than a concession stand hot pretzel, don’t you think?
DETOX MOROCCAN SPICED GLOW BOWLS
Recipe adapted from Pinch of Yum
This recipe is enough for 4 individual bowls
Moroccan Spiced Chick Pea Ingredients:
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 tablespoon each – chili powder and cumin
1 teaspoon each – turmeric and garam masala
1 teaspoon sea salt
small dash of each -cinnamon and cayenne (to taste)
2 14-ounce cans chickpeas, rinsed and drained
1 14-ounce cans fire roasted diced tomatoes
Sliced tomatoes (I used cocktail sized)
Quinoa, cooked according to package directions
Any flavor hummus, for topping
Heat the olive oil in a large skillet over medium heat. Add the onion; saute until softened. Add the garlic, spices, salt, and chickpeas – stir around until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes or so while you prep the other ingredients.
Meanwhile, slice cucumbers and toss with fresh herbs. Slice tomatoes. Slice lemon into wedges. Cook quinoa according to package directions (I always use a bit less water than stated on the box).
Assemble your bowls with the spiced chick peas, layer up your veggies with herbs, put in a scoop of quinoa, top with a dollop of hummus and garnish with a lemon wedge. Enjoy beautiful!