Sunshine & Sustainable Living

Spicy Moroccan Orange Bowl


Spicy Moroccan Orange Bowl
I love “bowl food” – aka a bowl full of everything to make up a full meal. Bowls are easy to bring to work, and store well in the fridge throughout the week. I have fun coming up with unique sauces to serve over them and enjoy playing with spice combinations for my roasted veggies. ​ Spicy Moroccan Orange Bowl ​This dish is one of my recent favorites. I love the spicy roasted veggies, which are super easy to make, the soft sweet potato noodles which absorb all the lovely flavors, and the incredibly creamy and flavorful orange sauce, all topped off with crunchy almonds and chewy cranberries. Also the color. I am still amazed at how lovely the shades of orange in this bowl are. The flavors, colors, and textures are all here. I find Moroccan flavors so intriguing, especially Harissa paste. I love spices, and this hot, condensed, spicy paste is really a game changer. When topped with the sweet orange sauce this bowl really is so flavorful. Give the bowl life a try and let me know what you think!
Spicy Moroccan Orange Bowl
Spicy Moroccan Orange Bowl Recipe By The Local Sprout
  • Gluten-Free & Dairy-Free | Serves 2-4
  • Ingredients:
  • orange sauce:
  • ½ orange, zest and juice
  • 2 garlic cloves
  • ½ tsp salt
  • ¼ cup. tahini
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • water to thin
  • bowl:
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. Harissa paste
  • 2 Tbsp. water
  • 1 small cauliflower, chopped into small florets
  • 1 big red onion, cut into wedges
  • 2 large carrots, sliced into ¼ inch rounds
  • salt and pepper
  • 2-3 large sweet potatos, spiralized into noodles (or sub another type of veggie noodles or regular spaghetti noodles)
  • ¼ cup cranberries
  • ⅓ cup chopped and toasted almonds
  1. Preheat the oven to 400 degrees F. Grease a large baking sheet.
  2. In a high-speed blender or food processor, combine the orange zest and juice, garlic, salt, tahini, honey, and oil. Blend on high until smooth and creamy. Add water, 1 tsp at a time if the sauce is too thick. Scrape sauce into a small bowl and store in fridge until ready to serve – it will thicken a bit.
  3. Whisk together the melted coconut oil, harissa paste and 2 Tbsp. water in a large bowl. Toss in the cauliflower and mix until each floret is well coated. Spread across baking sheet with the onion and carrots. Sprinkle with salt and pepper. Roast for about 40 minutes, or until veggies are tender and very fragrant. Toss at the 20 minute mark.
  4. Steam the spiralized sweet potatoes with 1 Tbsp. of water in a covered pan over medium heat until soft, but not mushy.
  5. Serve the roasted veggies over the sweet potato noodles, topped with cranberries, almonds, and the orange dressing.
  6. Spicy Moroccan Orange Bowl
<h2>The Local Sprout</h2>


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