I LOVE Moroccan food!
Cumin, coriander, oranges, dates, peanuts, all of that.
And I love power bowls (of course.. like who doesn’t?)
So, I’ve decided to make my blog a blog that consists ONLY of power bowls.
You believed me for a second there, didn’t you? Just for a smidgen of a second…
You’ve probably noticed.
I mean, I’ve only posted five recipes already and ALL of them are bowl food (apart from the Raw Vegan Layered Lamington Nice Cream Sundae, but you know – that could also be bowl food if you really wanted…): Raw Vegan Coconut Carrot Cake Smoothie Bowl, Vegan Peanut Butter Banana Pumpkin Pie Spice Mousse Bowl, Nutty Vegan Thai-Style Pineapple-Soy Savoury Oatmeal, and the bowl that is still my favourite: Burrito Power Bowl with Creamy Coconut Avocado Cream, Smoked Paprika Tortilla Crisps and Sunflower Seed “Melted Cheese”.
Which, of course, is nothing bad…. but I guess you’d all be getting kinda bored of bowls for breakfast, lunch and dinner.
So this love for bowls has to take a break.
I’m sorry – it’s me, not you, fellow bowl. I’ll always be thinking of you, and I’ll visit you again after committing myself to recipes of a different kind – I’m sure you’ll understand. I just think we need a break.
So there, I said it. The next recipe I post will not be a bowl of any sort. I can’t guarantee that the one after will not be a bowl either… but I’ll give you that much.
So now, after this very sad and rather heedless break-up poem-thing, you may lift your spirits with with this Moroccan Power Bowl.
You see, it’s very spirit-enlightening with its fresh, juicy orange slices, crisp, green Massaged Spinach, smooth and flavoursome Sunflower Seed “Melted Cheese”, cool,light & creamy Whipped Lemon Coconut Cream, crunchy, wholesome & satisfying Cauliflower Rice Salad, and of course, crispy, crunchy, spicy Spiced Tortilla Crisps (and yes, you could use this recipe for them if you prefer Tex-Mex paprika over Moroccan cumin & coriander – I won’t judge! :))
Okay, okay… I went a bit toooooo far in the descriptive writing department, but you get the idea……….
EVERYTHING about this power bowl is AWESOME!!!
Now enjoy 🙂
MOROCCAN CAULIFLOWER RICE POWER BOWL WITH LEMON-PARSLEY BLACK BEANS, MASSAGED SPINACH, SPICED TORTILLA CRISPS, WHIPPED LEMON COCONUT CREAM AND SUNFLOWER SEED “MELTED CHEESE”
FOR THE CAULIFLOWER RICE SALAD
- 1/2 of a head of cauliflower (you want about 500g)
- 1 handful dried apricots, chopped
- 1/3 cup sultanas
- 1/4 cup almonds, sliced
- pink Himalayan salt and freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice
FOR THE LEMON-PARSLEY BLACK BEANS
- 1 cup black beans
- 1 tbsp + 1 tsp fresh lemon juice
- 1/4 cup loosely packed fresh parsley, washed and finely chopped
FOR THE MASSAGED SPINACH
- 8 large spinach leaves
- 2 tsp extra virgin olive oil
FOR THE SPICED TORTILLA CRISPS*
- 1 wholemeal tortilla
- extra virgin olive oil, for drizzling
- ground cumin, for sprinkling
- ground coriander, for sprinkling
- pink Himalayan salt and freshly ground black pepper, for sprinkling
FOR THE WHIPPED LEMON COCONUT CREAM
- 1/2 cup coconut cream (scooped from a can of coconut milk chilled in the fridge overnight)
- 2 tsp lemon zest
- 8 green olives, sliced
- parsley sprigs
- 12 slices of orange
- Sunflower Seed “Melted Cheese”
- edible flowers (I used borage, dandelion and viola flowers)
CAULIFLOWER RICE SALAD
- Place cauliflower in a food processor and whizz until the cauliflower is chopped up into “rice-like” pieces.
- Add the chopped dried apricots, sultanas, almonds, salt and pepper to taste, and lemon juice. Stir well to combine. Set aside in the fridge.
LEMON-PARSLEY BLACK BEANS
- Place the black beans, lemon juice and parsley in a bowl and stir to combine. Set aside in the fridge.
- In a bowl, place the spinach leaves and the olive oil. Thoroughly massage the leaves in the olive oil for a minute or so, until the leaves are somewhat limp. Set aside in the fridge.
SPICED TORTILLA CRISPS
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Slice the tortilla into 32 even wedges. Place on the prepared baking tray, drizzle with olive oil, and sprinkle with ground cumin, ground coriander, salt and pepper. Bake for 5-7 minutes, until browned and crisp.
WHIPPED LEMON COCONUT CREAM
- Place the coconut cream in a bowl. Beat with electric beaters for 5-10 minutes, until the coconut cream is whipped to your liking. Stir in the lemon zest.
- Divide the Cauliflower Rice Salad among bowls.
- Top with Lemon-Parsley Black Beans, Massaged Spinach, Spiced Tortilla Crisps, Whipped Lemon Coconut Cream, green olives, orange slices, Sunflower Seed “Melted Cheese” and edible flowers. Now, DEVOUR!
If you’d prefer these Smoked Paprika Tortilla Crisps, go ahead! Or just sprinkle on whatever spices you like – garlic powder, ginger, cinnamon, curry powder; anything goes 🙂