Vegan recipe for a nourishing Spicy Sweet Potato and Couscous Veggie Bowl
2 large sweet potatoes peeled and sliced into wedges
3 tablespoons olive oil
2 teaspoons Moroccan spice
2 tablespoons maple syrup
2 tablespoons olive oil
1 onion finely chopped
2 teaspoons crushed garlic
2 cups baby spinach washed
1 cup cooked couscous
2 tomatoes finely chopped
1 teaspoon chili flakes
1 avocado halved
Heat the oven to 200 degrees Celsius, place the sweet potato wedges in an oven-safe baking tray.
Drizzle with olive oil, spices and maple syrup. Roast until tender for 40 minutes.
In a saucepan, heat the next bit of olive oil and saute the onion and garlic until translucent.
Add the spinach and cook until wilted. Add the cooked couscous and mix through in the pan. Remove and set aside.
Cut the tomatoes fine and mix with the chili flakes. Set aside.
Place each half of avocado facing down (pit side down) and slice fine lengthwise.
Use your fingers to lengthen the avo into a long line, working from on end – through the middle – to the other end. Roll the avo from one end into a circle, making a shape of a rose.
Build your veggie bowl by adding sweet potato wedges, couscous and spinach pilau, tomato salsa and your avo rose. Top with a squeeze of fresh lime juice and serve.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.