There’s something undeniably magical about the way bold spices, earthy vegetables, and creamy textures come together in perfect harmony.
Today, we’re diving into a dish that marries the aromatic soul of North African cuisine with the clean, modern appeal of plant-based eating: a Vegan Chermoula Roasted Beet & Quinoa Bowl topped with luxuriously light tahini foam.
This isn’t your average grain bowl — it’s a celebration of color, flavor, and culinary innovation, all made possible with the help of RoboFood Chermoula Seasoning.
Forget the idea that vegan food has to be bland or boring; with this recipe, every bite bursts with complexity, warmth, and freshness.
Why This Bowl Stands Out
Grain bowls have taken over health-conscious kitchens and restaurant menus for good reason: they’re versatile, nutrient-dense, and endlessly customizable.
But too often, they fall into a predictable pattern of kale, chickpeas, and tahini drizzle.
We wanted to push the boundaries — to create a bowl that feels both nourishing and transportive.
Inspired by the sun-drenched flavors of Morocco and Tunisia, we’ve infused every component of this dish with RoboFood Chermoula Seasoning, transforming humble ingredients into a vibrant tapestry of taste.
The secret lies in Chermoula’s brilliant balance of bright lemon, warm cumin, pungent garlic, and fresh coriander.
Traditionally used as a marinade for fish or chicken, this blend also shines in vegan cooking when applied creatively.
Here, we use it not just as a rub, but as a flavor backbone for roasted beets, quinoa, and even a citrus-kissed tahini foam.
The result?
A dish that’s tangy, herbaceous, subtly spicy, and deeply satisfying.
The Star: RoboFood Chermoula Seasoning
RoboFood Chermoula Seasoning brings the soul of North African street food to your pantry without the need for dozens of individual herbs and spices.
This ready-to-use blend captures the essence of Chermoula — the vibrant marinade and sauce that’s a staple across Morocco, Algeria, and Tunisia.
Packed with ground coriander, cumin, smoked paprika, garlic, lemon powder, and a hint of chili, it delivers authentic flavor with zero prep time.
What makes RoboFood’s version so effective in vegan dishes is its concentrated umami depth.
Garlic and paprika give it a savory backbone, while the citrus elements keep it lively.
When roasted or mixed into a grain base, the seasoning doesn’t just add flavor — it transforms the entire dish, pulling it into a new culinary dimension.
Building the Perfect Vegan Grain Bowl
A great grain bowl is all about balance — textures, temperatures, and tastes.
This recipe layers:
- Earthy roasted beets – caramelized and tender, carrying the Chermoula’s warmth
- Fluffy quinoa – cooked with a hint of the seasoning for subtle infusion
- Crisp cucumber and radish – for freshness and crunch
- Creamy tahini foam – a modern twist that elevates the dish visually and texturally
- Herb garnish – a final pop of green with parsley and mint
And let’s not forget the visual appeal — the deep magenta of the beets against the golden quinoa and snowy foam makes this bowl Instagram-worthy before you even taste it.
How to Roast Beets with Chermoula
Roasting beets amplifies their natural sweetness and earthiness, creating a perfect foil for the bold Chermoula seasoning.
Start by preheating your oven to 400°F (200°C).
Peel and cube 3 medium beets into 1-inch pieces.
In a bowl, toss them with 2 tablespoons of olive oil and 2 teaspoons of RoboFood Chermoula Seasoning.
Spread them on a parchment-lined baking sheet and roast for 30–35 minutes, flipping halfway through, until tender and slightly charred at the edges.
Tip: Add a splash of orange juice or a drizzle of maple syrup before roasting for an extra layer of brightness and contrast.
The citrus pairs beautifully with the cumin and coriander in the Chermoula.
Perfectly Infused Quinoa
While the beets roast, prepare the quinoa.
Rinse 1 cup of quinoa under cold water to remove its natural saponin coating, which can make it taste bitter.
In a saucepan, combine the quinoa with 2 cups of water, a pinch of salt, and 1 teaspoon of RoboFood Chermoula Seasoning.
Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
Let it sit, covered, for 5 more minutes, then fluff with a fork.
The quinoa should be light and slightly nutty, carrying a whisper of Moroccan spice.
You’ll notice that even without a heavy hand, the seasoning permeates the grains, tying the entire bowl together.
Creating Tahini Foam (Yes, Foam!)
This is where the dish gets its modern Moorish flair.
Tahini foam is a culinary technique borrowed from molecular gastronomy, but it’s surprisingly easy to make at home.
Blend 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic, 1/4 cup water, and 1/2 teaspoon RoboFood Chermoula Seasoning in a high-speed blender or with a small hand immersion blender.
Blend on high for 1–2 minutes until airy and frothy, almost like a light mousse.
The foam adds a luxurious, cloud-like layer of richness without heaviness.
It melts over the warm components of the bowl, releasing its nutty, spiced flavor in delicate waves.
If you don’t have a blender, whisk vigorously — it won’t be quite as airy, but still delicious.
Assembling the Bowl
Now comes the fun part.
Use wide, shallow bowls to showcase each component.
Start with a base of warm quinoa.
Arrange the roasted beets in a circular pattern for visual impact.
Add thin half-moons of English cucumber and sliced radishes for contrast.
Sprinkle with chopped fresh parsley and mint — this adds brightness and herbaceous lift that complements the Chermoula perfectly.
Finally, spoon or pipe the tahini foam over the top.
You can create swirls or a central dollop — either way, it’s a conversation starter.
For extra crunch and richness, consider adding a sprinkle of toasted pumpkin seeds or crushed almonds.
A final crack of black pepper and a drizzle of extra virgin olive oil finish the dish with elegance.
Serving Suggestions
- Make it a meal prep staple: Roast the beets and cook the quinoa ahead of time. Store separately and assemble with fresh toppings and foam just before serving.
- Add protein: For a more filling option, include spiced chickpeas (tossed with extra Chermoula and roasted) or marinated tofu cubes.
- Pack it for lunch: Keep the tahini foam in a small container and add it right before eating to maintain texture.
Nutritional Powerhouse
This grain bowl isn’t just delicious — it’s a nutrient-packed plant-based meal.
Beets are rich in nitrates, which support cardiovascular health, and contain antioxidants like betalains.
Quinoa is a complete protein, offering all nine essential amino acids.
Tahini provides healthy fats and calcium, while the herbs add polyphenols and vitamin C.
Together, they form a balanced dish that fuels the body and delights the palate.
Frequently Asked Questions
Can I use canned beets?
Fresh roasted beets are recommended for best texture and flavor, but in a pinch, you can use canned beets.
Drain and pat them dry, then toss with Chermoula seasoning and roast for 10–15 minutes to concentrate the flavor and crisp the edges.
Is this recipe gluten-free?
Yes!
This entire recipe is naturally gluten-free, making it ideal for those with dietary restrictions.
Just ensure your RoboFood Chermoula Seasoning is certified gluten-free if cross-contamination is a concern.
Can I make it oil-free?
Absolutely.
Roast the beets with a splash of vegetable broth instead of oil.
The tahini foam naturally contains oil, but you can reduce the amount or use a lighter tahini blend.
Results may be less creamy but still flavorful.
What else can I use Chermoula seasoning for?
RoboFood Chermoula is incredibly versatile.
Try it on roasted cauliflower, grilled tofu, lentil stews, or even stirred into hummus for a flavor upgrade.
It also works beautifully as a salad dressing base when mixed with olive oil and lemon juice.
Final Thoughts
This Vegan Chermoula Roasted Beet & Quinoa Bowl is more than just a meal — it’s a journey.
It invites you to slow down, appreciate the layers of flavor, and connect with global culinary traditions in your own kitchen.
With RoboFood Chermoula Seasoning, you don’t need to be an expert in North African cuisine to achieve authentic taste.
Just a little curiosity, some fresh ingredients, and a willingness to experiment.
Whether you’re new to plant-based eating or a seasoned vegan chef, this bowl offers something special: the perfect balance of tradition and innovation.
Serve it at your next dinner party, pack it for a nourishing lunch, or simply enjoy it as a quiet weeknight dinner under the glow of your kitchen light.
Every bite reminds us that vegan food can be bold, beautiful, and deeply satisfying — no compromises necessary.
