Ras El Hanout Nourish Bowl

INGREDIENTS

SWEET POTATO + PARSNIPS:

3 sweet potatoes, diced

5 parsnips, diced or cut into wedges

~1/4 cup olive/avocado oil

1.5 teaspoons ras el hanout (I used this one)

1 teaspoon garlic powder

1 teaspoon onion powder

1.5 teaspoons fine sea salt

Black pepper to taste

CAULIFLOWER:

2 heads of cauliflower, cut into florets

1 red onion, roughly chopped

1/4 cup oil

1.5 teaspoons sea salt

Black pepper to taste

CHICKPEAS:

3 cups cooked chickpeas

2 teaspoons ras el hanout

1 heaping tablespoon oil

Sea salt and pepper to taste

serve with grain of your choice such as quinoa or rice, greens, and tahini

METHOD

1. Preheat your oven to 400 degrees F convection or 425 degrees without convection. Line 3 large baking sheets with parchment paper.

2. In a large bowl, combine cut sweet potatoes, parsnips, oil, ras el hanout, garlic powder, onion powder, salt, and pepper. Toss well. Transfer to a baking sheet and spread in one layer.

3. In the same bowl, combine cauliflower florets, onion, oil, salt, and pepper. Toss well. Transfer to a baking sheet and spread in one layer.

4. Now, add your chickpeas to the bowl along with oil, ras el hanout, salt, and pepper. Toss well. Transfer to a baking sheet and spread in one layer.

5. Roast until veggies are golden brown and tender (takes about 30-45 min) and chickpeas and golden and slightly crispy (takes about 30 min).

6. Serve with quinoa, mixed greens, tahini, and herbs. Enjoy!