SweetPotatoCouscous bowls are topped with roasted sweet potatoes, white beans, almonds, pesto, and avocado.
Course Dinner, Main Course, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword sweet potato couscous
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
3cups (438g)sweet potatoescut into small chunks (~2 medium-sized potatoes)
1/2teaspoon EACH:garlic powder, paprika
Fine sea salt and freshly cracked pepper
1can (15.5 oz; 439g)white kidney (cannellini) beansdrained and rinsed
1cup (184g)uncooked couscous(See Note 1)
1cup (236g)vegetable broth, chicken broth, or water
1teaspoonbutter or olive oil
1/2cup (110g)good quality basil pesto saucedivided (we like Rana's)
1large ripeavocado,thinly sliced or chopped
1/3cup (39g)honey-roasted almonds(See Note 2)
SWEETPOTATOES: 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 and toss with the 2 tablespoons olive oil, garlic powder, paprika, and salt + pepper (to taste; I add 1/4 teaspoon of salt and 1/8 teaspoon pepper) See Note 3. Toss everything together, spread out the potatoes, and place in the oven. Roast for 10 minutes, remove and stir around, and 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).
WHITEBEANS: Remove the sweet potato tray from the oven and add the drained and rinsed white beans directly on to the tray. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1/4 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference) and toss to warm the beans. Set aside.
COUSCOUS: Meanwhile, 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 (55g) pesto, 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 the pesto couscous. Add the roasted sweet potato and bean mixture. Add fresh chopped or sliced 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 (using more or less to taste preference). Enjoy immediately.
Note 1: Here's the couscous I use for this recipeNote 2: I use a bag of store-bought honey roasted almondsNote 3: Depending on the ingredients used (particularly the pesto), you may not need as much salt/pepper. Season every element of the dish (couscous, potatoes, beans), but add very slowly and to taste. If the dish feels at all flat it likely just needs an extra pinch of salt/pepper or a squeeze of lemon.