Moroccan Sweet Potato, Spinach & Chickpea Bowl
Recipe type: One-Pot Dinner
  • 1 small onion, diced
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • ⅛-1/2 tsp cayenne pepper (depending on desired heat; I used ⅛ tsp because I'm wimpy)
  • 1 cup millet or quinoa
  • 2½ cups vegetable broth, or chicken, or water
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp honey (omit for vegan meal)
  • ¼ cup raisins
  • generous squeeze of lemon juice
  • salt and pepper to taste
  • 2 cups sweet potato, peeled and cubed
  • 3-4 cups baby spinach
  1. Saute onion in large, deep pot until tender, 5-7 minutes.
  2. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper and saute until fragrant, about a minute.
  3. Add the millet or quinoa, broth, chickpeas, honey, raisins, lemon juice, salt and pepper, bring to a boil, reduce the heat and simmer, covered, for 10 minutes.
  4. Add the sweet potato and continue to simmer, covered, until tender, about 10 minutes.
  5. Add the spinach to the pot when there are just a few minutes left, so it has enough time to wilt.
Recipe by Super Veggie Mom at

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