Sarah Tanner: Roast Morrocan Veges + Quinoa Bowl

A delicious meal for a winter’s night filled with the warming flavours of Morocco. By speeding up the roasting process with par-boiling the veges first, you can whip this up in no time. A nutritious, affordable dish for the whole family.


  • 3 carrots, un-peeled if using organic and cut into sticks
  • ½ a butternut, sliced
  • 1 red onion, peeled and cut into 1/8 segments
  • 4 garlic cloves, crushed
  • 2 tsp Moroccan spice blend
  • 1 TBS olive oil
  • 3 cups cooked quinoa
  • 3 slices preserved lemon
  • a large handful of fresh parsley leaves
  • 3 tsp pomegranate seeds
  • 2 TBS coconut yoghurt

Serves 4


1. Preheat the oven to 180°C.

2. Cook the quinoa as per the packet instructions.

3. Meanwhile, par-boil the carrots and butternut for 5 minutes.

4. Drain the carrot and butternut and transfer to a large bowl.

5. Add the red onion and garlic. Toss through the olive oil and Moroccan spice to coat.

6. Place on a roasting tray, and in the oven for 30 minutes, turning halfway through.

7. Serve up the quinoa with a generous helping of the veges, topped with the preserved lemon, coconut yoghurt, pomegranate seeds and fresh parsley.


Recipe, photography, styling: Sarah Tanner