Sweet Potato Couscous

Sweet Potato Couscous are bowls topped with caramelized roasted sweet potatoes, white beans, almonds, pesto and avocado. This delicious meal is simple to make and packed with nutritious ingredients!

Sweet Potato Couscous

Last month I asked my Instagram readers what they wanted to see more of on my site, and was amazed at how many asked for more veggie-filled meals. I was excited to get that feedback because I love cooking with veggies as the bulk of a meal. Today I’m unveiling Sweet Potato Couscous that I can honestly say is one of my all-time favorite recipes.

And for you meat lovers out there, don’t despair! This meal pairs perfectly with grilled chicken or pan-seared salmon.

There are three main components to this dish: roasted sweet potatoes with white beans, lemon pesto couscous, and the toppings. I’ll discuss each in more detail below.

Roasted Sweet Potatoes

• Use an extra-large sheet pan. The more space the potato cubes have, the better (and quicker) they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting, which affects the end taste and texture. Good roasted sweet potatoes should have a crispy caramelized exterior and a soft irresistible interior. I recommend using a 15×21 inch sheet pan when roasting the potatoes.
• Toss the sweet potato cubes every 10-15 minutes. This helps to ensure an even bake and caramelization, so pay attention to the color and tenderness of the sweet potatoes when tossing them. You know the sweet potatoes are done roasting when they are easily pierced with a fork.
• Season to taste. Instead of an elaborate seasoning blend, we rely on just a few staples — paprika, garlic powder, salt, pepper. Don’t be afraid to add a touch more salt and/or pepper as needed; you’ll be amazed how these two simple seasonings truly transform sweet potatoes!
• Add white beans to the tray with the sweet potatoes. To keep this sweet potato couscous simple, we warm the white beans through on the tray with the sweet potatoes after they’re finished roasting. The beans will quickly warm on the still-hot pan with the sweet potatoes — no need to warm them in a separate pot!

Couscous

One of my favorite things about couscous is how quick it is to whip together. From start to finish it can be ready in 10 minutes or less.

There are several different types of couscous, so you want to make sure to get the small couscous so it cooks up in this short amount of time. (We use the large couscous in this Summer Couscous Salad!)

And once the couscous is fully cooked, you’ll stir in some pesto, lemon juice, and season it with salt and pepper. So simple! Layer this lemon pesto couscous as the base and load it up with the roasted sweet potatoes and white bean mixture.

Then it’s all about the toppings…

Sweet Potato Couscous Toppings

Just a few toppings tie everything together and pack the final punch of flavor. Here’s what you’ll want to top this sweet potato couscous with:

• sliced and candied or roasted almonds (I use a bag of store-bought honey roasted almonds)
• ripe avocado (chopped or sliced)
• a wedge of fresh lemon
• a few more spoonfuls of pesto

More easy vegetarian recipes

• Vegetarian Chili loaded with veggies
• Sweet Potato Burrito Bowls with the best sauce
• Avocado and Orange Quinoa Salad with a citrus vinaigrette
• Vegetarian Shepherd’s Pie with creamy mashed potatoes on top
• Vegetarian Enchiladas with black beans and corn

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5 from 4 votes

Sweet Potato Couscous

By Chelsea Lords

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.

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Equipment

• large sheet pan,
• Small pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 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 sauce 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.

Recipe 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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