Description
A delicious and nutritious roasted sweet potato and pesto couscous bowl packed with flavors and textures.
Ingredients
Scale
- 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
- to taste salt and pepper
- 1 (15 oz) can white kidney beans (also called cannellini beans, drained and rinsed)
- 1 cup uncooked couscous
- 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
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 olive oil, garlic powder, paprika, and salt/pepper (to taste; I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Toss everything together, spread out potatoes, and place in oven.
- Roast for 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. Add 2 tablespoons freshly squeezed lemon juice and 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 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, fluff couscous with a fork.
- Stir in 1/4 cup 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 avocado and top with almonds. If desired, add a lemon wedge to each bowl. Spoon remaining pesto evenly over the bowls. Enjoy immediately.
Notes
- Note 1: You can use any type of broth.
- Note 2: Use any nuts or seeds you prefer.
- Note 3: Adjust seasoning to personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean