Roasted Sweet Potato Bowls
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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 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.
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.
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.
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.
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.
Need more recipe inspo? Check these out:
Roasted Sweet Potato Bowls
Ingredients
FOR THE SWEET POTATOES
- 4 medium sweet potatoes halved, or 6 small sweet potatoes
- 2 tablespoons olive oil
- 1/2 tablespoon taco seasoning
FOR THE COUSCOUS
FOR THE SAUCE
- 1/2 bunch cilantro roughly chopped
- 1 small avocado or 1/2 large
- 1 jalapeño roughly chopped, optional
- 1 clove garlic peeled
- 1 lime juiced
- 1/3 cup avocado oil
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
OPTIONAL TOPPINGS
- lime wedges, cilantro, red onion, hot sauce
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
This was very good and so easy if you have the ingredients on hand. I did use quinoa for the grain because I had some leftover. Very tasty!! You never let me down.
Thanks so much Linda!
This was sooooo good! I made it just as the recipe stated and it was perfect. Can’t wait to make it again.
Thanks so much! So glad you liked it!
This was simple and such a great combination of flavors! I used 6 sweet potatoes and doubled the amount of couscous to ensure some leftovers…glad I did, this one is going into the normal rotation! Thank you, Rene!