Plant-Powered Couscous Bowls with Avocado Herb Sauce
A hearty, plant-based bowl made with fluffy couscous, roasted sweet potatoes, broccoli, and chickpeas, finished with a creamy avocado cilantro sauce.
Servings 4 servings
Ingredients
- 3 tbsp olive oil divided
- 3 cups sweet potato chopped
- 3 cups broccoli chopped
- 3 cups chickpeas drained and rinsed
- 1/2 tbsp cumin
- 1 tbsp garlic powder divided
- salt and pepper to taste
- 1 cup couscous
- 1 1/2 cups water or sub vegetable broth
For the avocado sauce
- 1 avocado
- 1/2 cup cilantro
- 1/2 lime juiced
- 4 cloves garlic
- 1 tbsp cumin
- 1/2 - 3/4 cup water
- salt to taste
Instructions
- Preheat oven to 425° F.
- Add the broccoli, sweet potatoes, and chickpeas to three separate baking dishes. Drizzle each with 1 tbsp olive oil.
- Season the sweet potatoes with 1/2 tablespoon garlic powder, the chickpeas with 1/2 tablespoon garlic powder, and the broccoli with 1/2 tablespoon cumin. Add salt and pepper to taste, then toss each tray to coat evenly.
- Bake the broccoli and chickpeas for 25 minutes and the sweet potatoes for 30 minutes, or until tender and lightly browned.
- Add 1 1/2 cups water or vegetable broth to a pot and bring to a boil. Stir in the 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 1/2 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.
Notes
Nutrition Facts (per serving)- Calories: 585; Fat: 20g; Carbohydrates: 86g; Fiber: 17g; Protein: 19g; Sodium: 585mg