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These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce.

These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #grainbowl #veggiebowl

These Roasted Sweet Potato Bowls have everything you could want in one meal. A layer of creamy avocado-cilantro sauce, tender couscous and seasoned roasted sweet potatoes. These bowls are tasty, healthy and filling. Perfect for a cozy vegan dinner at home or an on-the-go lunch.

Step One: Roast the Sweet Potatoes

These sweet potatoes have simple ingredients, but SO MUCH flavor. I used sweet potatoes that were on the smaller side, so I used 6 that I cut in half. If you are using “normal” sized potatoes then you can just use 4.

These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #grainbowl #veggiebowl

Wash and dry the sweet potatoes. Cut them in half lengthwise and place on a baking sheet. Drizzle with olive oil & taco seasoning and toss to coat the potatoes on both sides. Place cut-side down and roast for 30 minutes. When they come out of the oven they will be caramelized and super tender inside.

These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #grainbowl #veggiebowl

Step Two: Prep the Sauce & Couscous

I love using couscous for bowls like this. It takes less than 10 minutes to make and it has a decent amount of protein. It’s a win-win.

Melt some vegan butter in a skillet over medium heat. Add the couscous and toast for a couple minutes, stirring frequently. Pour in the broth, cover and lower the heat. Simmer for 5-7 minutes, or until the broth has been absorbed and the couscous is tender. Taste and add salt if needed.

These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #grainbowl #veggiebowl

And for the sauce you will need avocado, cilantro, lime juice, garlic, jalapeño, avocado oil and some dry seasonings. Add everything to a food processor and blend until smooth. Be sure to give it a taste so you can adjust the seasonings as needed.

Step Three: Assemble & Serve

To make the bowls, spread a layer of the avocado sauce on the bottom of each bowl. Top with a layer of couscous. And finish with 2-3 sweet potato halves. Sprinkle with more cilantro and add some thinly sliced red onion and lime wedges.

These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #grainbowl #veggiebowl

I like to get a little bit of each ingredient in every bite. You get so many great textures and flavors in one bowl. It is healthy, bright and delicious.

And, if you are meal prepping this, keep all of the components in separate containers and reheat in the air fryer or microwave.

These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #grainbowl #veggiebowl

Roasted Sweet Potato Bowls

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce.
5 from 3 ratings

Ingredients

FOR THE SWEET POTATOES

FOR THE COUSCOUS

  • 2 tablespoons vegan butter or sub olive oil
  • 1 cup couscous dry
  • 1 cup broth I used vegan chicken broth
  • salt if needed

FOR THE SAUCE

OPTIONAL TOPPINGS

  • lime wedges, cilantro, red onion, hot sauce

Equipment

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Wash and dry the sweet potatoes. Cut them in half lengthwise and place on the baking sheet. Drizzle with olive oil & taco seasoning and toss to coat the potatoes on both sides. Place cut-side down and roast for 30 minutes. Remove from the oven.
  • Meanwhile, melt the vegan butter in a skillet over medium heat. Add the couscous and toast for a couple minutes, stirring frequently. Pour in the broth, cover and lower the heat. Simmer for 5-7 minutes, or until the broth has been absorbed and the couscous is tender. Taste and add salt if needed.
  • Add all of the sauce ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed.
  • To assemble add some of the sauce to the bottom of each bowl. Top with couscous, sweet potato and any of the optional toppings.

Video

Calories: 664kcal, Carbohydrates: 85g, Protein: 11g, Fat: 32g
Cuisine: Mexican
Course: Main Course
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These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #grainbowl #veggiebowl