Description
Sweet Potato Couscous Sunshine Bowls combine roasted spiced sweet potatoes with fruity couscous and a zesty lemon-mint cannellini bean salad, topped with crunchy pistachios for a refreshing and vibrant vegetarian meal. This colorful and nutritious bowl balances sweet, savory, and tangy flavors perfect for a wholesome lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 1 lb. sweet potatoes, unpeeled, scrubbed, coarsely chopped
- 1 1/2 tsp. ras el hanout
- 2 tbsp. extra-virgin olive oil
- 1 tsp. kosher salt
Couscous Mixture
- 2 cups couscous
- 1/3 cup finely chopped dried apricots
- 1/3 cup sliced Medjool dates
- 1 tsp. finely grated orange zest
- 2 cups water
- 1 tsp. kosher salt
Bean Salad
- 1 (15-oz.) can cannellini beans, drained and rinsed
- 2 tbsp. chopped fresh mint
- 2 tbsp. fresh lemon juice
- 3 tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
Toppings
- 1/4 cup chopped roasted pistachios
Instructions
- Prepare and Roast Sweet Potatoes: Arrange a rack in the center of the oven and preheat it to 400°F. In a large bowl, toss the coarsely chopped sweet potatoes with ras el hanout, 2 tablespoons of olive oil, and 1 teaspoon kosher salt to evenly coat. Spread the potatoes in an even layer on a parchment-lined baking sheet and roast until soft, golden, and fragrant, about 20 minutes.
- Prepare Couscous Mixture: While the potatoes roast, combine couscous, chopped dried apricots, sliced Medjool dates, finely grated orange zest, and 1 teaspoon kosher salt in a large heatproof bowl. Bring 2 cups of water to a boil in a small pot, then immediately pour it over the couscous mixture making sure all ingredients are submerged. Cover the bowl tightly using a lid, plastic wrap, or foil and let sit until the couscous absorbs the water and doubles in size, approximately 3 to 5 minutes. Fluff with a fork to separate grains.
- Make the Bean Salad: In a medium bowl, whisk together fresh mint, fresh lemon juice, 3 tablespoons olive oil, and 1/2 teaspoon kosher salt. Add the drained and rinsed cannellini beans and toss gently to combine all flavors well.
- Assemble the Bowls: Divide the couscous mixture equally among serving bowls. Top each bowl with a portion of roasted sweet potatoes, a scoop of the lemon-mint cannellini bean salad, and sprinkle with chopped roasted pistachios for added texture and flavor.
Notes
- Ras el hanout is a North African spice blend that can be substituted with curry powder or a mix of cumin, coriander, and cinnamon if unavailable.
- For a nut-free version, omit the pistachios or substitute with sunflower seeds.
- To save time, sweet potatoes can be roasted in advance and reheated before serving.
- For added protein, consider adding grilled chicken or roasted chickpeas if not strictly vegetarian.
- This recipe is best served immediately but leftovers can be refrigerated and consumed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting, soaking, tossing
- Cuisine: Mediterranean/North African inspired
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: sweet potato couscous bowl, vegan couscous recipe, Mediterranean vegetarian bowl, healthy lunch bowl, roasted sweet potato recipe, lentil and couscous salad
