Raw Moroccan Protein Power Bowl with Beans, Spiced Balsamic “Smashed” Carrot, Fresh Nectarine and a Moroccan Spiced Carrot and Bean Dip

Remember when I said on this postΒ that I would take a temporary break from power bowls and all bowls, at that?

Yeah, well that only lasted like five posts.

And now I’m back again with another power bowl – another Moroccan power bowl (what is it with Morocco and power bowls? Like, they just go together better than peanut butter and jam… wait, take that back TAKE THAT BACK! That’s going just a biiitt too far. But trust me, Moroccan power bowls are honestly amazing 😍).

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This was a sort of throw-together-whatever’s-in-the-fridge power bowlΒ that I came up with when there was little time and an abundance of carrots… and it worked!

This bowl combines Moroccan spice with crunchy “smashed” carrot, creamy beans and addictive grains, as well as a carrot-bean dip of velvety goodness. Oh, and the toppings? I don’t really know how happened, but I saw them hanging out in the fridge so they appeared on top of this bowl.

These toppings include:

  • Fresh nectarine slices
  • Trail mix (pumpkin seeds (pepitas), shredded coconut, dried apricot, sunflower seeds, almonds, hazelnuts and goji berries)

Okay, so I thought there were more toppings than that but looking at the picture, I can’t find anything else. Unless I added some other stuffΒ after the photo was taken… which is typical of me.

Also typical of me: To only take one photo before giving into the temptation of eating the whole thing. So sorry, no close-up pics of what the bowl looked like underneath all that carroty-dippy goodness… you’ll just have to make it yourself!

Moroccan Protein Power Bowl with Beans, Spiced Balsamic “Smashed” Carrot, Fresh Nectarine and a Moroccan Spiced Carrot and Bean Dip

Serves 2

FOR THE BOWL

  • 2/3 cup uncookedΒ rice, quinoa, couscous, freekeh, or your favourite grain or pasta
  • 1/2 cup beans, pre-cooked and drained (I used a mix of butter, cannellini, kidney and borlotti beans)
  • fresh nectarine slices
  • 6 large spinach leaves
  • handful trail mix or your favourite nuts, seeds and dried fruit
  • handful purple runner beans

FOR THE SPICED BALSAMIC “SMASHED” CARROT

  • 1 medium carrot, finely chopped or grated (can use food processor to finely chop)
  • 1 1/2 tsp balsamic vinegar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 2 tbsp non-dairy yoghurt or coconut cream

FOR THEΒ MOROCCAN SPICED CARROT AND BEAN DIP

  • 1/2 cup beans, pre-cooked and drained (I used a mix of butter, cannellini, kidney and borlotti beans)
  • pinch ground cumin
  • pinch ground coriander
  • pinch pink Himalayan salt

BOWL

  1. Cook your grains or pasta according to packet directions. Drain, rinde and set aside.

SPICED BALSAMIC “SMASHED” CARROT

  1. Stir together carrot, yoghurt or coconut cream and spices. Mix until well combined.

MOROCCAN SPICED CARROT AND BEAN DIP

  1. Add half of the Spiced Balsamic “Smashed Carrot” to a high-speed blender with 1/2 cup beans and a pinch each of ground cumin, coriander and pink Himalayan salt. Blend until smooth.

TO ASSEMBLE

  1. Divide cooked grains or pasta among two bowls. TopΒ each with 1/4 cup beans, then add the Spiced Balsamic “Smashed” Carrot, followed by the Moroccan Spiced Carrot and Bean Dip. Top with fresh nectarine slices, spinach leaves, purple runner beans and trail mix (or your preferred nuts, seeds and dried fruit).
  2. Devour!

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