Sweet Potato and Kale Couscous Bowls
These cozy Sweet Potato and Kale Couscous Bowls are a high-fiber, protein-packed vegan meal that's loaded with colorful veggies and plant-based goodness. They're ready in just 40 minutes and can be an easy, satisfying lunch or dinner with tons of flavor and texture!
Servings 4 servings
Calories 835kcal
Ingredients
- 2 medium sweet potatoes cubed (about 3 cups)
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 cup pearl couscous
- 1½ cups vegetable broth
- 4 cups shredded kale
- ½ lemon juiced
- ½ cup vegan feta
- ½ cup chopped pecans
- 2 apples cored and diced
Creamy Garlic-Tahini Sauce
- ½ cup tahini
- 2 cloves garlic finely minced
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- 1 lemon juiced
- ⅓ cup water plus 1-2 tbsp as needed to thin
- ¼ teaspoon salt or to taste
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Add the cubed sweet potatoes to one baking sheet and the chickpeas to the other. Drizzle each with 1 tablespoon of olive oil. Season the sweet potatoes with ½ teaspoon salt, ¼ teaspoon black pepper, and cumin. Season the chickpeas with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and garlic powder. Toss each until evenly coated.
- Roast the chickpeas for 15 minutes, tossing halfway through, until golden and slightly crisp. Roast the sweet potatoes for 20 minutes, or until lightly browned and tender.
- Meanwhile, make the couscous. Bring the vegetable broth to a boil in a small pot. Stir in the pearl couscous, reduce the heat to low, and cover. Simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Remove from heat, let sit covered for 2-3 minutes, then fluff with a fork.
- Place shredded kale in a large bowl and squeeze over lemon juice. Use your hands to massage the leaves for 1-2 minutes, until tender and slightly softened.
- Make the dressing by whisking together tahini, garlic, Dijon mustard, maple syrup, lemon juice, salt, and water. Add extra water, a little at a time, until the dressing reaches your desired consistency.
- Assemble the bowls by layering kale, couscous, roasted sweet potatoes, roasted chickpeas, diced apples, vegan feta, and chopped pecans. Drizzle generously with the tahini dressing and serve.
Nutrition
Calories: 835kcal | Carbohydrates: 95g | Protein: 21g | Fat: 43g | Fiber: 16g