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Roasted Carrot
& Sage Soup

Moroccan Bowls



For 2 Bowls

Veggies + Chickpeas:

  • 4 carrots, peeled and cut into smallish chunks 

  • 1 large sweet potato, peeled and cut into cubes 

  • 3 red beetroots, peeled and diced 

  • 1 red onion, cut into wedges

  • 1 can cooked chickpeas, drained and rinsed 

  • 1 tbsp olive oil 

  • 1 tsp ground cumin 

  • 1 tsp paprika 

  • 1 tsp chilli powder or chilli flakes 

  • 1/4 tsp cinnamon 

  • Sprinkle of sea salt 


  • 1/2 tbsp olive oil 

  • 2 shallots, finely chopped 

  • 1 cup (180g) bulgur wheat 

  • 1/4 tsp salt 

  • 2 cups (475ml) water 

  • 1/4 cup (35g) cranberries + raisins 

  • 1/3 cup (45g) toasted pine nuts 


  • Two large handfuls spinach 

  • Chopped fresh parsley/coriander 


Lemon Tahini Dressing:

  • 60ml warm water 

  • 60g tahini 

  • 1 clove garlic, finely minced 

  • 2 tbsp lemon juice 

  • 1/2 tsp maple syrup 

  • 1/4 tsp salt 

  • 1/4 tsp ground black pepper 


  1. To prepare veggies and chickpeas, preheat oven to 200 degrees (C) and line a baking sheet with baking paper. 

  2. In a large bowl, combine all of the vegetables and chickpeas. Drizzle with the oil and spices, toss until everything is evenly coated. Transfer the vegetables to the lined baking tray, spreading them in a single layer (you may need two baking trays). Bake for 35 minutes, until the vegetables are very tender and browning at the edges, stirring once halfway through baking time.

  3. Meanwhile, make the dressing. Add all the ingredients to a jar and shake until well combined. Leave in the fridge until serving.

  4. Next, to make the bulgur, heat the oil in a pot over medium heat. Add the shallots and cook for 3-5 mins. Add the bulgur and cook, stirring constantly for about 1 minute. Stir in the salt and water and bring to a boil over high heat. Lower the heat, cover, and simmer for about 12 minutes, until all of the liquid has been absorbed, fluff gently with a fork, cover, and let sit for 5 minutes. Stir in the currants, raisins and pine nuts. 

  5. To serve, divide the spinach among two bowls, and top each with 1/2 bulgur and the roasted vegetables and chickpeas. Drizzle with the dressing, sprinkle with parsley, and enjoy! 

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