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Close-up of a vegan Moroccan bowl on a light grey plate.

High-Protein Vegan Moroccan Bowls (Easy Meal Prep)

Enjoy a flavorful and nutritious vegan meal with these Moroccan-inspired bowls, packed with protein and vibrant spices. Perfect for meal prepping and a healthy lunch or dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Moroccan, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Grains
  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth
Vegetables & Legumes
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can diced tomatoes, undrained
Flavorings & Spices
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped almonds
  • 2 tbsp tomato paste
  • 1 tbsp Moroccan spice blend (ras el hanout)
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • Salt and pepper to taste
Garnish
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving)

Method
 

  1. Cook quinoa: Rinse quinoa. Combine quinoa and broth in a pot, bring to a boil, then simmer for 15 minutes.
  2. Sauté vegetables: Heat oil in a skillet. Add onion and cook until softened. Add garlic, bell pepper, and zucchini; cook until tender.
  3. Add spices and remaining ingredients: Stir in chickpeas, tomatoes, apricots, almonds, tomato paste, spices, salt, and pepper. Simmer for 10 minutes.
  4. Combine and serve: Stir quinoa into the vegetable mixture and heat through.
  5. Assemble bowls: Divide mixture into bowls. Garnish with cilantro and serve with lemon wedges.

Notes

Adjust the amount of Moroccan spice blend to your preference. For a spicier dish, add a pinch of cayenne pepper.