Description
Sweet Potato Couscous Sunshine Bowls are a vibrant and healthy dish featuring roasted sweet potatoes seasoned with aromatic ras el hanout, fluffy couscous with dried apricots and dates, and a fresh cannellini bean salad with mint and lemon. Topped with crunchy pistachios, this bowl offers a delightful blend of sweet, savory, and tangy flavors, perfect for a nourishing lunch or dinner.
Ingredients
Scale
Roasted 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 Mix
- 2 cups couscous
- 1/3 cup finely chopped dried apricots
- 1/3 cup sliced Medjool dates
- 1 tsp. finely grated orange zest
- 1 tsp. kosher salt
- 2 cups water
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
Topping
- 1/4 cup chopped pistachios
Instructions
- Prepare Sweet Potatoes: Preheat oven to 400°F and place rack in center. In a large bowl, toss the coarsely chopped sweet potatoes with ras el hanout, 2 tablespoons of olive oil, and 1 teaspoon of kosher salt. Spread evenly on a parchment-lined baking sheet.
- Roast Sweet Potatoes: Roast the potatoes in the preheated oven until they are soft, golden, and fragrant, about 20 minutes. Remove and set aside.
- Prepare Couscous Mixture: In a large heatproof bowl, combine the couscous, chopped dried apricots, sliced Medjool dates, orange zest, and 1 teaspoon of kosher salt. In a small pot, bring 2 cups of water to a boil, then pour the boiling water over the couscous mixture making sure all ingredients are submerged. Cover the bowl with a lid, plastic wrap, or foil, and let it sit for 3 to 5 minutes until the couscous absorbs the water and doubles in size. Fluff gently with a fork.
- Make Bean Salad: In a medium bowl, whisk together the chopped fresh mint, fresh lemon juice, remaining 3 tablespoons of olive oil, and 1/2 teaspoon kosher salt. Add the drained and rinsed cannellini beans and toss to combine well.
- Assemble Bowls: Divide the couscous mixture evenly among serving bowls. Top each with the roasted sweet potatoes, bean salad, and sprinkle with chopped pistachios.
Notes
- Ras el hanout is a North African spice blend; if unavailable, a substitute of cumin, coriander, cinnamon, and paprika can be used.
- For extra protein, you can add grilled chicken or tofu.
- Make sure to fluff the couscous gently to keep it light and fluffy.
- These bowls can be served warm or at room temperature, making them versatile for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sweet potato, couscous, roasted vegetables, vegetarian bowl, Mediterranean recipe, healthy lunch, mint lemon dressing
