Moroccan Rice

• 1 cup basmati rice– white basmati rice cooks in 20 minutes (vs. brown basmati rice: 40 mins)
• 1 1/2 cups water (or 1 3/4 cups if using brown basmati rice – see package directions)
• 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 cup raisins or dried currants

Roasted Veggies

• 1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
• 1 can chickpeas, drained, rinsed, patted dry
• one onion, sliced
• 2–3 tablespoons olive oil

Moroccan Spice Blend

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon brown sugar, optional
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Herby Yogurt Sauce

• 1 cup plain yogurt or coconut yogurt
• 1 cup Italian parsley or cilantro (a combination is nice)
• 1 garlic clove, grated
• 1 teaspoon coriander (or cumin)
• 1/2 teaspoon paprika or smoked paprika
• 1/4 teaspoon salt

Bowl additions

• 3 cups baby spinach
• 1/2-3/4 cup pomegranate seeds
• 1/4 cup toasted slivered almonds.