RAS EL HANOUT SWEET POTATO, BROWN RICE AND CHERMOULA
Ras el hanout means “top of house”, and is a Moroccan spice blend that plays especially well with earthy roast sweet potatoes. This is a hearty, warm power bowl that’s great for a filling lunch. Feel free to add any extra salad ingredients you love to this. Save the extra chermoula for our cauliflower steak recipe!
- 1 cup wild rice
- Bunch of Luciano kale, stems removed and finely sliced
- ½ a shallot
- 4 medjool dates, chopped
- 2 sweet potatoes, diced
- 1 tbs ras el hanout spice blend
- 1 avocado, sliced in half
- 3 garlic cloves, peeled and crushed.
- 1 cup cilantro leaves and stems
- 1 cup parsley leaves and stems
- ½ cup mint leaves
- ½ cup olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- Juice of 1 lemon, zest of half
- Preheat open to 400F.
- Make the chermoula by blending all ingredients together in a food processor or blender until nearly smooth. Set aside.
- In a large owl, toss the potatoes with the olive oil, salt, pepper and ras el hanout seasoning. Roast for 30 minutes, tossing the potatoes halfway through to ensure even crisping.
- While the potatoes are roasting, cook the rice according to the instructions on the packet. (Wild rice cooking times can vary between brands, depending on the blend).
- Toss the warm rice with the kale, so that the kale wilts. Then add the shallot and dates. Stir in a few big spoonfuls of the chermoula as a dressing.
- Taste and adjust the seasoning with lemon juice, salt and pepper as needed.
- Top with sweet potatoes, and stir those through too.
- Drizzle with extra charmoula, a little tahini or vegan yogurt, and half an avocado.