Sweet Potato Couscous Sunshine Bowls Recipe
Introduction
Sweet Potato Couscous Sunshine Bowls are a vibrant and flavorful dish perfect for a wholesome lunch or dinner. Featuring roasted sweet potatoes, fragrant couscous with dried fruits, and a refreshing minty bean salad, this bowl combines textures and tastes that will brighten up your mealtime.
Ingredients
- 1 lb. sweet potatoes, unpeeled, scrubbed, coarsely chopped
- 1 1/2 tsp. ras el hanout
- 5 tbsp. extra-virgin olive oil, divided
- 2 1/2 tsp. kosher salt, divided
- 2 c. couscous
- 1/3 c. finely chopped dried apricots
- 1/3 c. sliced Medjool dates
- 1 tsp. finely grated orange zest
- 2 c. water
- 2 tbsp. chopped fresh mint
- 2 tbsp. fresh lemon juice
- 1 (15-oz.) can cannellini beans, drained, rinsed
- 1/4 c. chopped roasted pistachios
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 400°F. In a large bowl, toss the sweet potatoes with ras el hanout, 2 tablespoons of olive oil, and 1 teaspoon of kosher salt. Spread the potatoes in an even layer on a parchment-lined baking sheet.
- Step 2: Roast the potatoes until they are soft, golden, and fragrant, about 20 minutes.
- Step 3: Meanwhile, in a large heatproof bowl, combine the couscous, dried apricots, dates, orange zest, and 1 teaspoon salt. Bring water to a boil in a small pot, then pour the boiling water over the couscous mixture, ensuring all ingredients are submerged. Cover tightly with a lid, plastic wrap, or foil. Let it sit for 3 to 5 minutes until the couscous absorbs the water and doubles in size. Fluff gently with a fork.
- Step 4: In a medium bowl, whisk together the chopped fresh mint, lemon juice, remaining 3 tablespoons of olive oil, and 1/2 teaspoon salt. Add the drained cannellini beans and toss to combine.
- Step 5: Divide the couscous mixture among serving bowls. Top each with roasted sweet potatoes, the bean and herb mixture, and sprinkle with chopped roasted pistachios.
Tips & Variations
- For a nut-free option, substitute pistachios with toasted pumpkin seeds or omit them entirely.
- Add a sprinkle of crumbled feta cheese for a creamy, tangy contrast.
- Use quinoa instead of couscous for a gluten-free variation.
- Adjust the amount of ras el hanout to control the spice level according to your taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep the roasted sweet potatoes separate from the couscous and bean mixture. Reheat gently in the microwave or a skillet, then assemble bowls just before serving to maintain freshness and crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the couscous ahead of time?
Yes, you can prepare the couscous mixture a few hours in advance and refrigerate it. Just fluff it again before serving to restore its texture.
What if I don’t have ras el hanout?
If you don’t have ras el hanout, a blend of cumin, cinnamon, coriander, and paprika can be used as a substitute to add warm, aromatic flavors.
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Sweet Potato Couscous Sunshine Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sweet Potato Couscous Sunshine Bowls are a vibrant, nutritious dish featuring roasted sweet potatoes seasoned with ras el hanout alongside fluffy couscous studded with dried apricots and dates. Fresh mint and lemon juice brighten a cannellini bean salad, finished with crunchy roasted pistachios for texture. Perfect for a wholesome, colorful meal that combines warm spices and fresh flavors.
Ingredients
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 Mixture
- 2 c. couscous
- 1/3 c. finely chopped dried apricots
- 1/3 c. sliced Medjool dates
- 1 tsp. finely grated orange zest
- 2 c. water
- 1 tsp. kosher salt
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
Toppings
- 1/4 c. chopped roasted pistachios
Instructions
- Preheat and Season Sweet Potatoes: Arrange a rack in the center of the oven and preheat it to 400°F. In a large bowl, toss the coarsely chopped sweet potatoes with the ras el hanout, 2 tablespoons of olive oil, and 1 teaspoon of kosher salt until evenly coated. Spread the potatoes in a single layer on a parchment-lined baking sheet to ensure even roasting.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast the potatoes until they become soft, golden, and fragrant, approximately 20 minutes. Monitor them to avoid burning and to ensure they are cooked through.
- Prepare Couscous Mixture: While the potatoes roast, combine couscous, dried apricots, sliced dates, orange zest, and 1 teaspoon of kosher salt in a large heatproof bowl. Bring 2 cups of water to a boil in a small pot and carefully pour over the couscous mixture, making sure everything is submerged. Cover the bowl tightly 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 with a fork to separate the grains.
- Make Bean Salad: In a medium bowl, whisk together chopped fresh mint, fresh lemon juice, the remaining 3 tablespoons of olive oil, and ½ teaspoon of kosher salt. Add the rinsed cannellini beans to the dressing and toss gently to combine, letting the flavors meld together.
- Assemble Bowls: Divide the fluffy couscous mixture evenly among serving bowls. Top each serving with the roasted sweet potatoes and the minty bean salad. Finish by sprinkling chopped roasted pistachios over the top for a crunchy texture and extra flavor.
Notes
- To save time, you can prepare the couscous and bean salad while the sweet potatoes are roasting.
- Ras el hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and paprika.
- For added protein, consider topping the bowls with crumbled feta or a poached egg.
- Leftovers can be refrigerated for up to 3 days and served cold or gently reheated.
- Ensure the couscous is adequately fluffed to prevent clumps and maintain a light texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sweet potato, couscous, roasted vegetables, vegetarian, Mediterranean, healthy bowls, ras el hanout, cannellini beans, mint, pistachios
