Sweet Potato Couscous
Sweet Potato Couscous bowls are a delicious, wholesome meal loaded with roasted sweet potatoes, creamy white beans, crunchy almonds, fresh avocado, and a drizzle of pesto for a burst of flavor.
Servings: 4 servings
Cost: $9.68
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 3 cups sweet potatoes cut into 1/2-inch chunks, 2 medium potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper
- 1 (15.5-ounce) can white kidney beans also called cannellini beans, drained and rinsed
- 1 cup uncooked couscous see note 1
- 1 cup vegetable broth or chicken broth or water
- 1 teaspoon butter or olive oil
- 1/2 cup basil pesto divided, I like Rana’s
- 2 large lemons
- 1 large ripe avocado thinly sliced or chopped
- 1/3 cup honey-roasted almonds see note 2
Instructions
- Preheat oven to 425°F (218°C). Peel and chop sweet potatoes into 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 salt and 1/8 teaspoon pepper; see note 3) Toss everything together, spread out potatoes, and place in oven. Roast 10 minutes, remove and stir around, and return to oven for another 10–15 minutes or until crisp-tender (timing depends on the size of potatoes and how spaced out they are).
- Remove sweet potato tray from oven and add drained and rinsed beans on the tray. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add 1/4 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference) and toss to warm the beans. Set aside.
- Meanwhile, pour broth into a small pot. Add 1 teaspoon butter or olive oil and bring to a boil. Once boiling, remove from heat. Stir in uncooked couscous and cover 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 (to personal preference).
- Fill 4 bowls with even amounts of pesto couscous. Add roasted sweet potato and bean mixture. Add chopped or sliced avocado to each bowl and top with even amounts of almonds. If desired, add a lemon wedge to each bowl. Spoon remaining 1/4 cup pesto evenly over the bowls (to taste preference). Enjoy immediately.
Notes
Note 1: Here’s the couscous I use for this recipe.
Note 2: I use a bag of store-bought honey-roasted almonds.
Note 3: Depending on the ingredients used (particularly pesto), you may not need as much salt/pepper. Season every element (couscous, potatoes, beans), but add 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.
Storage: Store leftovers in the fridge for 3-4 days, and keep the avocado, pesto, and almonds separately.
Nutrition
Serving: 1serving | Calories: 679kcal | Carbohydrates: 123g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 358mg | Potassium: 1304mg | Fiber: 15g | Sugar: 22g | Vitamin A: 25331IU | Vitamin C: 33mg | Calcium: 179mg | Iron: 6mg