Plant-Powered Couscous Bowls with Avocado Herb Sauce
These Plant-Powered Couscous Bowls are colorful, cozy, and seriously satisfying! They’re loaded with veggie goodness and finished with a creamy avocado herb sauce that ties everything together.
Servings 4 servings
Calories 585kcal
Ingredients
- 3 tablespoons olive oil divided
- 3 cups chopped sweet potato
- 3 cups chopped broccoli
- 2 15-ounce cans chickpeas drained and rinsed
- ½ tablespoon ground cumin
- 1 tablespoon garlic powder divided between chickpeas and sweet potatoes
- 1½ teaspoons salt divided between chickpeas, broccoli, and sweet potatoes
- 1 cup pearl couscous
- 1½ cups water or sub vegetable broth
For the avocado sauce
- 1 medium avocado
- ½ cup cilantro
- ½ medium lime juiced
- 4 cloves garlic
- 1½ teaspoons ground cumin
- ½-¾ cup water
- ½ teaspoon salt
Instructions
- Preheat oven to 425°F.
- Arrange the broccoli, sweet potatoes, and chickpeas on separate sheet pans. Drizzle each with 1 tablespoon olive oil.
- Season the sweet potatoes with ½ tablespoon garlic powder and ½ teaspoon salt. Season the chickpeas with ½ tablespoon garlic powder and ½ teaspoon salt. Finally, season the broccoli with ½ tablespoon ground cumin and ½ teaspoon salt. Toss each sheet pan to coat evenly.
- Roast the sweet potatoes for 30 minutes and the broccoli and chickpeas for 25 minutes, stirring halfway through, until tender and lightly browned.
- Add 1½ cups water or vegetable broth to a pot and bring to a boil. Stir in the pearl couscous, cover, reduce the heat, and simmer for 8-10 minutes, stirring occasionally, until the liquid is absorbed.
- Add all sauce ingredients to a blender. Start with ½ cup water, then slowly add more as needed until smooth and the desired consistency is reached.
- Assemble the bowls by layering couscous, sweet potatoes, broccoli, and chickpeas. Drizzle with sauce and serve.
Nutrition
Calories: 585kcal | Carbohydrates: 86g | Protein: 19g | Fat: 20g | Fiber: 17g