"Yesterday's dinner bowls: spiced couscous with roasted potatoes, quinoa and kale salad, roasted chickpeas, tomato and a date and tamarind sauce"
Spiced Couscous Bowls With Tamarind Sauce
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Recipe Intro From green_evi
Dinner bowl, easy and strong in nutrients
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ingredients
- For couscous salad:
- 1/2 cup whole wheat couscous
- 1 cup water or vegetable broth
- 1 large potato, cut into small cubes
- 2 tomatoes, cut into small pieces
- 1 small red chili pepper, minced
- 1 clove of garlic, minced
- 1 lemon, juice + zest
- 1 tablespoon tomato paste
- 2 tablespoons spices of your choice (I used cayenne pepper, smoked paprika, turmeric, za’atar, ras el hanout, salt, pepper)
- For the kale-quinoa salad:
- 1 cup cooked quinoa
- Juice of one lime
- 2 cups fresh kale, finely chopped
- salt, pepper
- For the spicy roasted chickpeas:
- 1 (15-oz.) chickpeas
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon rosemary
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon turmeric
- Salt & pepper
- For the tamarind sauce:
- 1/4 cup date paste
- 1/4 cup tamarind paste
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- pinch of cayenne pepper
- salt, pepper
- 2 tomatoes, cut into wedges to serve
- Handful of chopped cilantro, to serve
Method
Step 1
Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix together chickpeas with 1 teaspoon of oil and the spices. Arrange chickpeas on one side of a baking tray in a single layer.
Step 2
Dice potatoes and place them on the baking tray with the chickpeas. Sprinkle with salt and pepper. Bake chickpeas and potato for 20-25 minutes at 400°F.
Step 3
Meanwhile add couscous, minced chili and garlic, and spices of your choice to a bowl. Pour boiling water or vegetable broth over the couscous and soak for about 5 minutes. Add lemon juice and zest, tomato paste and diced tomatoes and mix well. Once potatoes are done add them to the couscous too.
Step 4
For the quinoa salad mix together cooked quinoa, finely chopped kale and lime juice. Season with salt and pepper.
Step 5
For the tamarind sauce combine date paste, tamarind paste, maple syrup, vinegar, cayenne, salt and pepper. Add a few tablespoons of water if the sauce is too thick.
Step 6
Assemble the bowls. Add each couscous salad, quinoa salad, roasted chickpeas and tomato wedges to a bowl, then top with the tamarind sauce. Sprinkle with fresh cilantro. Enjoy!