Pillar 03 · Culinary & Wellness

Nutritional Well-being & Modern Roots.

Food as mindful fuel and quiet ritual. We bridge traditional Atlantic Moroccan botanicals with contemporary nutrient-dense preparation.

Signature Recipe 01

The Agadir Sun Bowl: Citrus, Roasted Roots & Argan Drizzle

A vibrant, gut-friendly lunch bowl celebrating the golden winter produce of the Souss valley. High in natural polyphenols, vitamin C, and balanced plant fats.

Prep Time 15 Minutes
Cook Time 25 Minutes
Nutritional Profile Plant-Based · Anti-Inflammatory
Origin Coastal Souss-Massa
Servings:

Ingredients

  • Roasted sweet potato cubes 200 g
  • Cooked golden quinoa or barley 150 g
  • Baby spinach & wild rocket 80 g
  • Fresh Taroudant orange segments 1 orange
  • Raw organic culinary Argan oil 2 tbsp
  • Fresh lemon juice & sea salt 1 tsp
  • Toasted almond flakes 25 g

Method

  1. Roast the root base: Toss sweet potato cubes with a pinch of cumin and olive oil. Roast at 200°C (400°F) for 22 minutes until edges caramelize softly.
  2. Prepare the bed: In a wide ceramic bowl, arrange crisp baby spinach and warm cooked quinoa side-by-side to create a balanced texture base.
  3. Add brightness: Segment the orange carefully over the bowl to capture its essential citrus oils, arranging them adjacent to the warm roasted potatoes.
  4. The finishing ritual: Whisk virgin culinary argan oil with fresh lemon juice and sea salt. Drizzle evenly over the warm bowl and garnish with toasted almonds for an earthy crunch.