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Entree, Whole Grains/Pasta/Rice, Vegetarian, Sponsored |410 calories per serving|60 minute recipe

Moroccan Chickpea Sorghum Bowl

This content was last updated on December 18, 2019

There’s nothing quite like a meal bowl, filled with the goodness of whole grains, pulses, and roasted vegetables. The flavors of Morocco—spice, lemons, and olives—shine through in this easy, nutritious bowl. It’s perfect for meal prep—prepare this vegan, gluten-free recipe and pack it up for several healthy meals all week long. Or serve it for your next family meal as a one-dish wonder.


  • 2 cups cooked whole grain sorghum
  • 1 medium red onion, sliced into thin wedges
  • 1 medium red bell pepper, sliced into thin strips
  • 3 small carrots (red, purple, orange, yellow, or white), sliced
  • 8 ounces Brussels sprouts, sliced in half vertically
  • 1 15-ounce can chickpeas, rinsed, drained
  • 2 Tbsp. extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 1/2 Tbsp. ras el hanout (Moroccan spice blend, see directions below)
  • 2 garlic cloves, minced
  • Pinch salt (optional)
  • 2 cups chopped greens (i.e., kale, spinach, arugula leaves)
  • 12 black olives (i.e., Kalamata, Picholine, Nicoise), rinsed, drained
Makes 4 servings (1 cup). Per serving: 410 calories, 12 g total fat (1.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 67 g carbohydrates, 16 g protein, 13 g dietary fiber, 380 mg sodium, 12 g sugar, 0 g added sugar.


  1. Cook sorghum according to package directions.
  2. While sorghum is cooking, preheat oven to 375 F.
  3. Arrange rows of sliced red onions, sliced red bell pepper, sliced carrots, halved Brussels sprouts, and chickpeas on a baking sheet (see picture).
  4. Make the vinaigrette by whisking together olive oil, lemon juice, ras el hanout, garlic, and salt (optional) in a small dish.
  5. Drizzle the vinaigrette evenly over the vegetables and chickpeas in the baking sheet.
  6. Place on the top rack of the oven and roast for about 45 minutes, until vegetables are tender and golden brown.
  7. Remove vegetables from oven.
  8. To make each large individual bowl (makes 4 bowls): In each bowl, arrange 1/2 cup cooked sorghum on one side, and 1/2 cup greens on the other side. On each bowl, arrange on top of the sorghum and greens the following: 1/4 of the onions, 1/4 of the bell pepper, 1/4 of the carrots, 1/4 of the Brussels sprouts, 1/4 of the chickpeas, and 3 black olives.
  9. Serve immediately.


You can meal prep this recipe by making 4 individual servings and place in airtight containers to use up within 5 days. You can also make this recipe into a family-style meal by following the instructions, but serving it in one large bowl rather than 4 individual bowls.

Ras el hanout is a Moroccan spice blend available in specialty spice and gourmet stores and online shops. You can make it yourself by mixing: 1 teaspoon ground cumin, 1 teaspoon of ground ginger, 1 teaspoon ground turmeric, 1 teaspoon paprika, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon of ground cloves. Store in an airtight container.

This recipe is by Sharon Palmer, RDN, The PlantPowered Dietitian. She is a Los Angeles-based, award-winning food and nutrition writer, plant-based food expert, and author of Plant-Powered for Life and The Plant-Powered Blog.


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