Roasted Sweet Potato Bowls
These Roasted Sweet Potato Bowls are layered with couscous, tender roasted sweet potatoes and an avocado cilantro sauce.
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
Nutrition
Calories: 664kcal | Carbohydrates: 85g | Protein: 11g | Fat: 32g