Your weeknight dinner solution just got a Moroccan makeover. Tired of bland, boring bowls? Craving restaurant-quality flavors without the restaurant prices or time commitment? These Instant Pot Moroccan Sweet Potato Bowl transforms humble pantry ingredients into an aromatic, nutrient-packed meal that tastes like you’ve been cooking all day—but takes just 5 minutes of active time.
With warm spices, creamy sweet potatoes, hearty chickpeas, and a crunchy dukkah topping, this dish proves that healthy eating never has to be boring. Whether you’re meal prepping for the week or impressing dinner guests, these bowls deliver big on flavor and nutrition.
How My Slow Cooker Fail Led to Instant Pot Success
Years ago, my in-laws gifted us a tagine. We weren’t sure how to use it, but dabbled a bit into Moroccan cooking. Then, when we visited a Moroccan restaurant in Wilsonville, Oregon, we fell in love with the layered spices, the perfectly tender vegetables, and the rich flavors.
Later, inspired by a slow-cooker recipe contest, I wanted to enter a Moroccan stew recipe. However, the chickpeas stayed too firm, the sweet potatoes went mushy, and nailing the timing was like solving a kitchen Rubik’s Cube.
So, I pivoted to the Instant Pot—total game changer. Not only does it guarantee perfectly tender legumes and veggies, but pressure cooking reduces antinutrients like phytates and lectins even more than just soaking. This means better digestion and improved absorption of the iron, zinc, and magnesium they offer.
If you don’t already use an Instant Pot but want to save time and effort in the kitchen, here’s the model I recommend on Amazon. It’s frequently on sale, so keep an eye out for a deal. Not ready to purchase? See the stovetop instructions below.
Now, when we want something cozy and aromatic in under an hour, this bowl is one of our go-to comfort meals.
The Nutrient Powerhouses in Moroccan Sweet Potato and Chickpea Bowls
Every ingredient in this recipe pulls its weight nutritionally:
Sweet Potatoes are loaded with beta-carotene (the precursor to vitamin A), which supports immune function and eye health. They’re also an excellent source of fiber and vitamin C, and despite their sweetness, they have a lower glycemic impact than regular potatoes.
Chickpeas bring plant-based protein and soluble fiber to the party, helping stabilize blood sugar and keep you satisfied for hours. When properly soaked and pressure cooked, they become more digestible and their minerals become more bioavailable.
Kale is one of the most nutrient-dense foods on the planet, packed with vitamins K, A, and C, plus antioxidants that support bone, immune, and cellular health.
Moroccan Spices aren’t just flavor enhancers. Turmeric provides anti-inflammatory curcumin, cinnamon helps regulate blood sugar, and cumin aids digestion.
Dukkah adds healthy fats from nuts and seeds, plus an extra dose of protein, minerals, and that irresistible crunch that makes every bite texturally interesting.
Quinoa is a one of the few complete plant proteins, containing all nine essential amino acids. It also provides magnesium, phosphorus, and complex carbs for bone health, energy and fullness.
Variations & Substitutions
These Moroccan Sweet Potato and Chickpea Bowls are easy to adapt, making them perfect for different diets and preferences.
- Paleo Option: Swap in diced chicken for the chickpeas, and use cauliflower rice or extra greens instead of quinoa.
- Keto Option: Skip the sweet potatoes and quinoa. Double the kale, and add more protein like diced chicken or lamb.
- Nut-Free: Top with toasted pumpkin or sunflower seeds.
- Classic Grains: Try white or brown rice or pearl couscous (not gluten-free)
Serving Suggestions & Moroccan Inspiration
Serve with warm gluten-free pita and quick-pickled onions for extra flavor and texture. For gatherings, set out a topping bar with lemon wedges, chopped parsley, dukkah, a drizzle of olive oil, and yogurt (Greek, goat, or coconut) so guests can build their own bowls. A simple cucumber salad or a small bowl of olives makes an easy side.
Inspired by Moroccan stew, this recipe borrows the layered spices and gentle sweetness and delivers it with Instant Pot speed for weeknight cooking.
How to Make Instant Pot Moroccan Sweet Potato and Chickpea Bowls
Here’s the quick how-to:
- Soak the chickpeas overnight and rinse.
- Combine everything in your Instant Pot.
- Pressure cook on high for 15 minutes and natural release for 10 minutes.
- Add the kale and sauté for 2-3 minutes until wilted.
- Serve over fluffy quinoa and finish with fresh lemon juice, parsley, and a generous sprinkle of dukkah for crunch.
The entire process, from opening your Instant Pot to sitting down with a steaming bowl, takes about 35 minutes—most of which is hands-off time.
Meal Prep & Storage Tips
These Moroccan Sweet Potato and Chickpea Bowls are a meal prep dream—make a big batch at the start of the week and portion it into airtight containers for quick lunches or dinners.
- Refrigerate for up to five days.
- Freeze for up to three months—just let cool, store in single-serve portions, and thaw in the fridge overnight before reheating.
The best part? They taste even better the next day, making them ideal for meal prep warriors and busy families alike, or when you want a healthy meal ready in minutes.
Frequently Asked Questions
What if I don’t have an Instant Pot?
No problem! Simmer the stew on the stovetop for 60 to 75 minutes, or until the chickpeas are tender, adding the kale at the end.
Can I use canned chickpeas instead of dried?
Yes. Adding one 15-ounce can, drained and rinsed well, with the kale saves time, but doesn’t reduce antinutrients.
What if I don't have Ras el Hanout?
You can use any Moroccan seasoning or mix 1 teaspoon cumin, 3/4 teaspoon cinnamon, 1/2 teaspoon each of turmeric and smoked paprika, and 1/4 teaspoon ground ginger.
What can I use instead of dukkah?
The dukkah is optional, but try toasted sliced almonds and sesame seeds, or any crunchy nut or seed topping.
Check out my recipe for homemade dukkah for a fraction of store-bought prices.
Get in the Kitchen!
These Moroccan Sweet Potato and Chickpea Bowls bring warmth, nourishment, and exotic flavors to your table with minimal effort and without the takeout bill or hours in the kitchen.
Ready to transport your taste buds to Marrakech? Let’s get cooking!
And don’t forget to pin, share, or leave a review if you enjoyed this recipe!
Instant Pot Moroccan Sweet Potato and Chickpea Bowls
Ingredients
- 3/4 cup dried chickpeas, , soaked overnight (see Note 1)
- 2 medium sweet potatoes, , peeled and cubed
- 1 small red onion, , chopped
- 1 can, (14.5 oz) diced tomatoes, undrained
- 2 1/2 cups chicken or vegetable broth, (more if desired for soupier consistency)
- 1 tablespoon Ras el Hanout or homemade Moroccan seasoning, (see Note 2)
- 1/2 teaspoon salt, (plus more to taste)
- 1/4 teaspoon baking soda
- 3 cups chopped kale, , destemmed
- 3 cups cooked quinoa, (see Note 3)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 3 tablespoons nut dukkah, (see Note 4)
Instructions
- Soak Chickpeas: Submerge 3/4 cup dried chickpeas in filtered water for 8–12 hours. Drain and rinse.
- Pressure Cook Chickpeas & Stew Base: In the Instant Pot, combine the chickpeas, sweet potatoes, onion, tomatoes, broth, Moroccan seasoning, salt, and baking soda. Seal lid, set valve to Sealing. Cook on Manual/High Pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick release.
- Wilt Kale: Carefully open the lid and stir in chopped kale. Turn the setting to Sauté for 2–3 minutes until kale wilts.
- Serve: Portion cooked quinoa into bowls and top with the stew. Drizzle with lemon juice, and sprinkle with parsley and nut dukkah.
Notes
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground ginger