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Instant Pot Moroccan Sweet Potato and Chickpea Bowls

This plant-based bowl blends tender sweet potatoes, chickpeas, and kale with a vibrant Moroccan-style spice mix for cozy, aromatic comfort. A crunchy nut topping adds texture and depth. It’s perfect for meal planning and diet flexibility. Paleo option: Swap chicken for chickpeas and greens for quinoa. Healthy, hearty, and unforgettable.
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Prep Time: 5 minutes
Total Time: 8 hours 35 minutes
Servings: 4

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

Note 1: Using dry chickpeas is an economical option. Soaking them overnight and pressure cooking them helps reduce antinutrients like phytates and lectins for easier digestion and better mineral absorption. If you choose to use canned beans, add them with the kale to prevent them from becoming mushy.
Note 2: Use your favorite store-bought Moroccan blend, or quickly make your own using:
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground ginger
Note 3: Quinoa adds protein and a nutty texture. Cook 1 cup dry quinoa in 2 cups broth for 12 mins (or use pre-cooked). Substitute white or brown rice for a classic option.
Note 4: Dukkah adds a gourmet touch sprinkled on soups, salads, or vegetables. It's also delicious as a bread topping when mixed with olive oil. Buy it ready-made on Amazon or save money and make your own with this recipe.
Course: Main Course
Cuisine: Moroccan
Keyword(s): healthy bowl, Instant Pot, Meal Prep, Vegan