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Sweet Potato, Pepper, & Kidney Bean Bowls

Meatless Kidney Bean Bowls combine seasoned and roasted veggies with lemony couscous and the best lemon-herb sauce.
Course Dinner, Main Course, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword kidney bean bowls
Prep Time 45 minutes
Cook Time 40 minutes
Cashew Soaking Time 45 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
Calories 644kcal
Author Chelsea Lords
Cost $8.94



  • 1/3 cup roasted and salted whole cashews
  • 1 cup fresh flat-leaf Italian parsley Note 1
  • 3 tablespoons lemon juice + 1/2 teaspoon zest (1-2 lemons)
  • 1/3 cup water
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • Fine sea salt and pepper
  • 1 tablespoon coarsely chopped jalapeño (no seeds or ribs), optional
  • 1 teaspoon honey


  • 3 cups sweet potatoes, cut into 1/2-inch chunks (~2 medium-sized potatoes)
  • 1 large red pepper, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon EACH: garlic powder, paprika
  • 1 cup frozen corn
  • 1 can (15.5 oz.) kidney beans, drained and rinsed
  • 1 cup uncooked couscous Note 2
  • 1 cup vegetable broth, chicken broth, or water
  • 1 teaspoon butter or olive oil
  • 1 large, ripe avocado, thinly sliced or chopped
  • Optional, for serving: lemon wedges, additional jalapeños


  • SAUCE: Place cashews in a heatproof bowl and pour about 1 cup of boiling water over them. Let stand for 45 minutes to an hour and then thoroughly drain. Add drained cashews, parsley, lemon juice and zest, water, olive oil, garlic powder, and salt and pepper to taste (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper), jalapeño, and honey to a powerful blender. Blend until completely smooth. Place in the fridge to get cold and for the flavors to intensify and meld. The sauce can be made ahead of time and refrigerated; simply stir before serving and thin with water if needed.
  • SWEET POTATOES: Preheat the oven to 425 degrees F (218 degrees C). Peel and chop the sweet potatoes into small, bite-sized pieces (1/2-inch cubes). Place on a very large sheet pan with cut bell pepper (1-inch pieces) and toss with the 2 tablespoons olive oil, garlic powder, paprika, and salt + pepper (to taste; I add 1/2 teaspoon of salt and 1/4 teaspoon pepper). Toss everything together, spread everything out so it's not overlapping, and place in the oven. Roast for 10 minutes, remove and stir around, and then return to the oven for another 10-15 minutes or until crisp-tender. (Timing will depend on the size of the potatoes and how spaced out they are on the tray.)
  • BEANS AND CORN: Remove the sweet potato and pepper tray from the oven and add the drained and rinsed kidney beans directly onto the tray with the frozen corn. Toss everything and roast another 2-3 minutes or until warmed through. Taste and add more salt and pepper if needed.
  • COUSCOUS: While veggies are roasting, pour the broth or water into a small pot. Add in 1 teaspoon butter or olive oil and bring to a boil. Once boiling, remove the pot from heat. Stir in the uncooked couscous and cover the pot with a lid. After about 2-4 minutes the liquid should be absorbed; fluff couscous with a fork. Stir in 1/4 cup (50g) of the parsley-lemon sauce, 1 tablespoon lemon juice, and about 1/4 teaspoon each of salt and pepper (again, to personal preference).
  • ASSEMBLY: Fill 4 bowls with even amounts of couscous. Divide the roasted sweet potato and bean mixture between the 4 bowls. Add fresh chopped or sliced avocado to each bowl. If desired, add a wedge of lemon to each bowl and thinly sliced or diced jalapeños. Spoon lots of that chilled sauce over everything and enjoy immediately. Store leftover sauce in the fridge for up to a week -- it goes great on salads, with veggies, etc.



Note 1: Parsley: Typically there is flat-leaf Italian parsley and curly parsley in the produce section of the store. Avoid curly parsley– it’s usually used as a garnish and won’t contribute much flavor to this sauce. When measuring, there's no need to remove the leaves from the stems -- simply grab about half of a large bunch and twist off to loosely pack into a 1-cup measuring cup.
Note 2: Couscous: There are several different types of couscous, so you want to make sure to get the small couscous so it cooks up in this short amount of time. It's typically found by the rice and quinoa in the grocery store.


Serving: 1serving | Calories: 644kcal | Carbohydrates: 81.6g | Protein: 15.4g | Fat: 31.3g | Sodium: 102.1mg | Fiber: 13.4g | Sugar: 9.9g