Spice Route Bowls with Sweet Potato Coins, Millet Couscous, and Golden Curry Pecan Sauce

Name: Spice Route Bowls with Sweet Potato Coins, Millet Couscous, and Golden Curry Pecan Sauce
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 pounds (2 large or 4 small) sweet potatoes, peel intact, cut into ½-inch rounds; ½ teaspoon sea salt; 1 tablespoon extra-virgin olive oil; 1 tablespoon coconut oil or extra-virgin olive oil; 2 cups water; 1 cup uncooked millet; 2 cups cooked chickpeas; 1 teaspoon sea salt; 1 cup chopped fresh parsley or cilantro; ¼ cup dried currants or raisins; ¾ cup very hot, recently boiled water; 4 scallions, diced; ½ cup unsalted pecan halves; 1 clove garlic, minced; 1 tablespoon lemon juice; 1 tablespoon curry powder (mild or hot); 2 teaspoons maple syrup

Preparation info

Serves
4

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

The best way to add kick to a plant-based meal is by a heavy-handed application of Moroccan spices. The vibrant colors and heady aroma they give off work wonders to make a dish seem extraordinarily glamorous. Spices are also packed with anti-inflammatory and digestive benefits, along with being a rich source of antioxidants. I’ve served this with couscous, traditionally made of wheat, but replaced here with gluten-free millet. A hearty, healthy bowl that looks and tastes desert-sun-kissed.<