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Ras El Hanout

Meal: 63 Protein: 1 g Carbs: 3 g Fat: 3 g

You can serve all of these dishes together or separately with other flavors woven in. I served the quinoa and meatballs together in a lettuce wrap. Really good drizzled with plain Greek yoghurt.

Roasted Potatoes Roasted Carrots Chickpeas Quinoa Meatballs

Roasted Potatoes

Ingredients

  • Baby Potatoes
  • Olive Oil
  • Ras el Hanout
  • Salt & Pepper

Directions

  1. Heat cast iron pan, on medium
  2. Heat 2 Tbsp EVOO
  3. Cut potatoes in half
  4. Toss with spices and add potatoes to the pan. Cook until crispy.

Roasted Carrots

Ingredients

  • Heirloom Carrots
  • Olive Oil
  • Ras el Hanout
  • Salt & Pepper

Directions

  1. Preheat oven to 425F (convection, if available). Cut carrots in half long ways.
  2. Toss with EVOO, Ras el Hanout, Salt & Pepper. Place carrots on parchment lined baking sheet.
  3. Roast until soft and fragrant – 40ish minutes.

Chickpeas

Ingredients

  • 1 Med Onion , diced
  • Ras el Hanout
  • Salt & Pepper
  • 1 Lb Chickpeas , dired
  • 5-6 C Carrot Juice (add water, if more liquid is needed)

Directions

  1. Use saute setting on Instapot. When hot, add onion and saute until soft. Add spices and saute until fragrant. Add chickpeas and coat with spices. Add carrot juice, shut lid, and follow your Instapot settings for beans. Cook until soft.
  2. NOTE: 8 hours in Slow Cooker is also an option. Saute onion and spices on stove top, then transfer to slow cooker. And if cooking on stove top, follow directions on the package.

Quinoa

Ingredients

  • Olive Oil
  • 1 Med Onion , diced
  • Ras el Hanout
  • Salt & Pepper
  • 1 C Quinoa
  • 3 C Carrot Juice

Directions

  1. Heat EVOO in pan over medium heat.  Add onion and saute until soft. 
  2. Add spices and saute until fragrant. Add Quinoa, coat with spices.
  3. Add Carrot Juice, bring to a boil. Reduce to simmer, cover with lid, and cook for 15-20 minutes, until liquid is fully absorbed.

Meatballs

Ingredients

  • 1 Tbsp Olive Oil
  • 1 Lb Ground Lamb , or other ground meat
  • 1" Ginger , minced
  • 1 Lemon Zest
  • 2 Tbsp Mint , fresh and minced
  • 2 Tbsp Dehydrated Onions
  • 1 Eggs
  • Ras el Hanout
  • Salt & Pepper

Directions

  1. Mix all ingredients (except EVOO). Chill for an hour or more. Scoop into meatballs – will make between 16-24, depending upon size of scoop.
  2. Heat oil in cast iron pan. Work in batches, adding 8 or so at a time, and crisp all sides of each meatball. If the meatballs are large, finish them in a 400F oven. If they are small, they will cook completely in the cast iron pan.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
  • Hurdle 7: Simple Carbs
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