Vegans! This is calling your name! A cozy one pot meal wrapped up in a lettuce leave for a healthy meal in under 20 minutes. One pot Moroccan lettuce wraps with rice and vegetables is flexible enough to add pasta, poach eggs, or add meat of choice. Let’s dig in!
One Pot Moroccan Sauce
I start with olive oil, onion, sweet potatoes, and yellow bell pepper. Once those saute up to about a medium firmness I add my sauce, garlic, spices, tomatoes, chopped dried apricots, and chickpeas. Allow that to cook for about 3-4 minutes over medium heat. Next, I spoon over brown rice or rice of choice loaded in a lettuce leaf. This sauce has flavor, texture, and perfect to celebrate National Family Meals Month with Pure Flavor.
Moroccan Lettuce Cups Staples
There are a few items you will want to have on hand. Well, might as well stock up on a few items while you are at it! I tend to keep jars and ingredients on hand for those weeknight dinners when you don’t know what to make!
What you need:
- Onions
- Sweet potato, or russet potato
- Bell Peppers
- Cilantro
- Parsley
- Chickpeas
- Vegetable broth or any broth
- Dried apricots in your fruit snack section of the grocery store
- Shakshuka or Harissa sauce
I like to sprinkle a bit of sea salt at the end just to boost its flavor.
Cooking One Pot Moroccan Lettuce Cups
Cup or wrap, you will want to dig in weekly to this dish. It is pretty simple. Heat olive oil in a large skillet of medium heat. Add onions, sweet potatoes and peppers first. Pour in sauce, garlic, spices, broth, apricots and chickpeas. Allow those to cook down for about 5-6 minutes while you prepare your plate with lettuce leaves. I cook my rice or buy steamables for ease. Any kind will work in your dish, however, I stick to brown rice. Add chopped cilantro and parsley into the mix and enjoy! I to keep this vegan you can also add any vegetables you like. Spinach, kale, carrots, etc.
One Pot Moroccan Lettuce Wraps with Rice And Vegetables
Equipment
- 1 large skillet with lid
- Wooden spatula
Ingredients
- 1/4 cup olive oil, more for later
- 1 large yellow onion peeled and chopped
- 1-2 medium sweet potatoes diced small
- 1 large bell pepper chopped
- 1 jar Harissa sauce or shakshuka sauce
- 2 cloves garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 2 cups whole peeled tomatoes drained
- 1-2 tablespoons tomato paste
- 2 cups chickpeas rinsed and drained
- 1/2 cup dried apricots chopped
- 1 cup vegetable broth
- Dash Lemon juice
- Cilantro chopped
- Parsley chopped
- Rice of choice
- Lettuce cups
Instructions
- In a large heavy pot or Dutch oven, heat olive oil over medium heat until just shimmering. Add onions, sweet potatoes, and peppers. Sauté for 5-8 minutes covered, stirring occasionally until vegetables are medium firm.
- Season with sauce, garlic and spices. Toss to combine. Add tomatoes, paste, apricots, broth, chickpeas, and lemon.
- Cook covered for 5-8 minutes on medium-high heat, mixing regularly with a wooden spoon. Cook longer until potatoes are tender.
- Place a spoonful of rice each lettuce cup then add a spoonful of mixture. Sprinkle with fresh parsley and cilantro. Enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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