Pesto Couscous Bowls

Pesto couscous topped with roasted sweet potatoes, white beans, almonds, and avocado.

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 373 kcal
Author Chelsea


  • 2 medium-sized sweet potatoes, cut into small chunks (~3 cups chunks)
  • 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 couscous
  • 1 cup broth or water (I use Swanson Organic Bone Broth)
  • 1 teaspoon butter
  • 1/2 cup good quality Basil Pesto Sauce (store-bought or homemade)
  • 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


  1. 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 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference) and toss again. Set aside.

  2. 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).

  3. 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"