Description
A delicious roasted sweet potato dish served with pesto couscous and topped with avocado and almonds.
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)
- 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). 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.
- Remove sweet potato tray from oven and add drained and rinsed beans on the tray. Add freshly squeezed lemon juice and a bit more salt and pepper, 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, the liquid should be absorbed; fluff couscous with a fork. Stir in 1/4 cup pesto, lemon juice, and salt and pepper to taste.
- 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 pesto evenly over the bowls. Enjoy immediately.
Notes
- Note 1: Adjust the amount of couscous based on desired servings.
- Note 2: Any type of roasted almonds can be used for topping.
- Note 3: Adjust seasoning to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg