Sweet Potato Couscous

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Sweet potato couscous bowls topped with delicious roasted sweet potatoes, white beans, almonds, pesto, and avocado. Delicious and made with better-for-you ingredients!


Sweet Potato Couscous

Last month I conducted a survey on Instagram asking my readers what they wanted to see more of on my site, and was amazed at how many of you asked for more veggie-rich meals I was excited to get that feedback because I LOVE cooking with veggies as the bulk of a meal. Today I’m unveiling a sweet potato couscous dish which is packed with veggies and so flavorful and filling!

And for you meat lovers out there, don’t despair! This meal pairs perfectly with grilled chicken or pan-seared salmon.

Assembling sweet potato couscous bowls

Once the couscous is fully cooked, you’ll add in some pesto + lemon juice, then the base of these bowls is done!

These sweet potato couscous bowls are topped with roasted sweet potato, white beans, and some honey-roasted almonds. I cut the sweet potatoes into pretty small chunks so they can be roasted in about 20 minutes.

Once the sweet potatoes are done, toss the chunks with the rinsed and drained white beans. I also add a bit of fresh lemon to this mixture. If you’re a fan of lemon flavor (like me!) look for Meyer lemons, which make these sweet potato couscous bowls just that much more flavorful!

At this point you’re done with all the prep work. A fairly quick & easy meal that is also flavorful and good for you? Win, win, WIN!

Finish the sweet potato couscous bowls off with sliced almonds (I use a bag of store-bought honey roasted almonds), some ripe avocado (chopped or sliced), a wedge of fresh lemon, and a few more spoonfuls of pesto and you’re ready to eat!

Since the pesto is a big part of this dish, you’ll want to make sure you get a really delicious pesto. You can of course make your own, but if you’re looking to save some time I’d recommend grabbing a refrigerated, freshly-made pesto which you can typically find near refrigerated fresh pastas and gourmet cheeses.

More easy vegetarian recipes:

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Sweet Potato Couscous

5 from 1 vote
Sweet potato couscous bowls topped with roasted sweet potatoes, white beans, almonds, pesto, and avocado.
Print Recipe

Sweet Potato Couscous

5 from 1 vote
Sweet potato couscous bowls topped with roasted sweet potatoes, white beans, almonds, pesto, and avocado.
Course Dinner
Cuisine American
Keyword sweet potato couscous
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 373kcal
Author Chelsea


  • 3 cups (438g) sweet potatoes, cut into small chunks (~2 medium sized potatoes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon EACH: garlic powder, paprika
  • Fine sea salt and freshly cracked pepper
  • 1 can (15 ounces) white beans (cannellini), drained and rinsed
  • 1 cup (184g) couscous
  • 1 cup broth or water (I use Swanson Organic Bone Broth)
  • 1 teaspoon butter or olive oil
  • 1/2 cup good quality Basil Pesto Sauce (store-bought or homemade) (1/4 cup--55g)
  • 2 large lemons (3 tablespoons juice + additional wedges for serving), separated
  • 1 large ripe avocado, thinly sliced or chopped
  • 1/3 cup honey roasted almonds


  • Preheat the oven to 425 degrees F. Peel and chop the sweet potatoes into small, bite-sized pieces (see pictures). Place on a sheet pan and toss with the olive oil, garlic powder, paprika, and salt + pepper (to taste). Toss ingredients together and place in the oven. Roast for 10 minutes, remove and stir around, and return to the oven for another 7-10 minutes or until crisp tender (timing will depend on the size of the potatoes; I chop mine pretty small). Remove the sweet potato tray from the oven and add the white beans directly on to the tray, and toss together to warm the beans through. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1/4 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference) and toss again. Set aside.
  • Meanwhile, add the bone broth to a small pot. Add in the butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes the liquid should be absorbed. Fluff with a fork. Stir in 1/4 cup pesto, 1 tablespoon lemon juice, and about 1/2 teaspoon each of salt and pepper (again to personal preference on salt and pepper).
  • Assemble the bowls: fill up 4 bowls with even amounts of the pesto couscous. On top add the roasted sweet potato and bean mixture. Add fresh avocado to each bowl and top with even amounts of the almonds. If desired add a wedge of lemon to each bowl. Spoon the remaining 1/4 cup pesto evenly over the bowls (obviously you can use more or less to taste preference :)) Enjoy immediately.

Recipe Notes

I buy pre-made honey roasted sliced almonds that are "ready for salads"

Nutrition Facts

Calories: 373kcal


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.


The BEST roasted sweet potato couscous bowls with pesto, avocado, honey roasted almonds, and white beans. Healthy vegetarian meal!! via chelseasmessyapron.com


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Recipe Rating


  1. This is a fantastic and versatile recipe! It tastes great and what a yummy way to use pesto. I didn’t have couscous so I used tri-quinoa and used dark red kidney beans in place of white beans. Added some sun dried tomatoes, and it was delicious!!!

  2. 5 stars
    How long does this last in the refrigerator? I just made it and it’s absolutely delicious! I would like to try to meal prep with it.

  3. What nice recipes on the site. I accidentally bought a second giant Costco sized bag of sweet potatoes and was looking around for recipes and these ones look really great. Just my kind of recipes. I’m heading to the store! I haven’t actually made anything yet but I will. Thanks so much this website is a great find.

    1. Hey Britta! Sweet potatoes are one of my favorites so I have TONS of sweet potato recipes 🙂 Hope you love whatever you try; we’re obsessed with these pesto bowls!

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