Moroccan-Spiced Sardine Power Bowl with Golden Quinoa & Pomegranate
Transform budget-friendly sardines into a gourmet meal with this viral Moroccan-inspired bowl. Toasted spices contrast beautifully with sweet pomegranate and crunchy roasted carrots. Perfect for post-workout recovery or a flavor-packed lunch prep.
Ingredients
- 2 (4.4 oz) cans boneless sardines in olive oil, drained
- 3/4 cup tri-color quinoa, rinsed
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 2 cups matchstick carrots
- 1 tbsp avocado oil
- 1/2 cup pomegranate arils
- 1/4 cup chopped mint
- 1/4 cup crumbled feta cheese
- 1 lemon, zest and juice
Instructions
- Preheat oven to 425°F (220°C). Toss carrots with avocado oil on baking sheet. Roast 15 minutes until edges caramelize.
- Cook quinoa according to package instructions. Fluff with fork and stir in lemon zest.
- In small bowl, mix harissa, cumin, paprika, and cinnamon. Gently coat sardines with spice mixture.
- Sear sardines in non-stick skillet over medium-high heat 2 minutes per side until crispy.
- Assemble bowls: quinoa base → roasted carrots → sardines.
- Top with pomegranate arils, fresh mint, and feta crumbles.
- Drizzle with lemon juice and extra harissa if desired.
- Optional: Serve with dollop of Greek yogurt on side.
Chef's Note
Toast whole cumin seeds in dry pan for 30 seconds before grinding – it'll elevate the spice profile dramatically!
Make-Ahead Tips
Store components separately: roasted carrots (3 days), cooked quinoa (4 days), dressed sardines (2 days)
Substitutions
Harissa paste → 1 tbsp tomato paste + 1/2 tsp cayenne. Sardines → skinless boneless mackerel or shredded chicken