Moroccan Tofu and Roasted Veggie Bowl

It’s finally beginning to feel like fall! With the holidays quickly approaching, I’m in my busy season and easy meals are my top priority. Just because they’re quick and easy though doesn’t mean I’m willing to sacrifice flavor. Adding my Moroccan ‘Round the Clock Spice Blend to this dish, allows me to achieve those fall flavors while keeping things simple.

To all my meal preppers out there, you will love me for this dish! Everything is roasted in the oven on sheet pans, so cleanup is easy. I made a big batch that lasted me the week and even got creative mid-week, using the veggies in collard wraps for lunch.

I love this recipe because you can change up the veggies from week to week so you don’t get bored. If you try some other fall veggies, be sure to share your dish and recommendations. Enjoy!


Makes 6 servings

For the Vegetables

  • 1 head

    cauliflower, cut into florets

  • 1 yellow

    onion quartered

  • 3 small

    sweet potatoes, cubed

  • 12 small

    tri-colored carrots halved longways

For the Marinade

For the Tofu & Chickpeas

For the Rice:

  • 1 ½ cup

    brown rice

  • 3 ¾ cups

    vegetable broth

  • 1 tbsp

    extra virgin olive oil

  • 1 tsp

    sea salt

For the Chermoula Sauce


  • slivered almonds, raisins (pre-soaked), cilantro leaves 

For the Moroccan Bake

  1. Preheat the oven to 375. Prepare 2 large baking sheets, by lining them with tin foil. Layer a sheet of parchment paper on top for easy cleanup.

  2. Make Moroccan marinade: combine olive oil, honey, salt and Moroccan 'Round the Clock in a small bowl. Whisk until a glaze consistency is achieved.

  3. Place the chopped cauliflower, onion, carrots and sweet potato into a large bowl. Add the Moroccan marinade and stir until all vegetables are coated evenly.

  4. Spread glazed vegetables across 1 baking sheet so vegetables don’t touch. Use an extra sheet pan if needed.

  5. Next, place the chickpeas and cubed tofu in a bowl. Add 2 tbsp olive oil, 2 tbsp Moroccan 'Round the Clock, salt and pepper for taste and stir until tofu and chickpeas are evenly coated.

  6. Transfer tofu and chickpeas to the 2nd baking sheet.

  7. Place both baking sheets in the oven and set a timer for 30-40 minutes, occasional stirring. Vegetables should be tender and golden. Tofu and chickpeas should be browned and crisp.

  8. While the vegetables and tofu roast, begin the rice. Heat olive oil in a saucepan over medium/high heat. Add rice (without water) and toast for approximately 30 seconds. Pour vegetable broth into the pan and bring to a boil. Once boiling, cover and turn down to low heat. See package for cook time (generally 40 minutes). Do not take off the top/release steam until cooking is complete.

  9. Additions: If you feel like adding some greens, I sautéed a few cups of spinach with olive oil and salt.

For the Chermoula Sauce

  1. Place all ingredients into a food processor and pulse until ingredients are finely chopped and a sauce-like consistency is achieved.


  1. Add the brown rice to your bowls. Add vegetables, tofu, chickpeas and drizzle chermoula sauce on top. Sprinkle raisins, almond slivers and top with a few cilantro leaves for garnish. Enjoy!

Samantha Binkley