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Vegan Moroccan one-pan dinner

Jessica Sepel

This is Jessica Sepel's vegan twist on a classic recipe

Close up of Moroccan vegetables
Close up of Moroccan vegetables

With plenty of bold flavours, the thought of cooking Moroccan food can be daunting. But this vegan twist on a classic recipe brings together traditional vibrant Moroccan flavours and combines them with nutrient-packed veggies like chickpeas and quinoa. This recipe is sure to become a family favourite in no time at all.

Serves: 3-4


  • ¼ jap pumpkin, cut into wedges

  • 2 carrots or parsnips, sliced lengthways

  • 4 tbsp olive oil

  • 1 tsp each of cumin, sweet paprika and turmeric

  • 1 x 400g can organic chickpeas, drained and rinsed

  • 10 Brussels sprouts, halved

To serve:

  • ¼ bunch mint leaves, shredded

  • ¼ cup currants or cranberries

  • 2 tbsp slivered almonds

  • 1-2 cups cooked quinoa or couscous

For the dressing:

  • 2 tbsp hulled tahini

  • Juice of ½ a lemon

  • ½ tsp cinnamon

  • 1-2 tbsp warm water

  • Sea salt and black pepper, to taste


  1. 1

    Preheat the oven to 180°C. Line a baking tray with baking paper.

  2. 2

    Place the pumpkin wedges, carrots or parsnips on the baking tray, drizzle with 2 tbsp olive oil.

  3. 3

    In a small bowl, mix together the cumin, sweet paprika and turmeric. Spread evenly over the top of the vegetables. Season generously with salt and pepper and roast in oven for 20-25 minutes.

  4. 4

    After 20-25 minutes, remove the pan from oven and add the chickpeas and Brussels sprouts. Drizzle over the remaining olive oil. Return to oven for a further 15-20 minutes, or until the chickpeas are golden.

  5. 5

    While the chickpeas are roasting, whisk together the dressing ingredients in a small bowl to combine. Season to taste and set aside.

  6. 6

    Remove the pan from oven, add the mint leaves, currants or cranberries, slivered almonds and quinoa or couscous. Drizzle over the tahini cinnamon dressing.

Jessica Sepel smiling in front of vases of greenery

Jessica Sepel

Founder of JSHealth, author of two best-selling books and accredited nutritionist, Jessica Sepel is passionate about taking a balanced approach when it comes to food. Jess believes we need to give up diets to overhaul our relationship with food and advocates for moderation, mindfulness at meals and healthy body image.

Check out more articles by Jess, including the delicious and healthy recipes she’s created exclusively for nib.