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Sweet Potato Bowls with Matcha Cilantro Pesto

Sweet Potato Bowl with Matcha Cilantro Pesto


  • Author: Madison
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 3-4 bowls 1x

Description

Literally obsessed with these sweet potato bowls with couscous, kale, crispy chickpeas, boiled egg, avocado and matcha cilantro pesto! So delicious and full of flavor!


Scale

Ingredients

For the sweet potatoes and chickpeas:

  • 6 small sweet potatoes
  • 1 can chickpeas
  • olive oil
  • salt, pepper and garlic

For the couscous:

  • 1 cup pearled couscous
  • 1 tbsp avocado oil
  • salt, pepper and garlic to taste

For the kale:

  • 10 cups packed kale
  • 3 tbsp avocado oil
  • 2 diced garlic cloves

For the matcha cilantro pesto:

  • 3/4 cup olive oil
  • 2 garlic cloves
  • 1/2 cup tightly packed fresh cilantro 
  • 1/2 cup cashews
  • 1/2 tsp matcha powder (I use Rishi’s Barista Matcha)
  • salt and pepper to taste

Toppings:

  • 2 avocados
  • 34 boiled eggs
  • Fresh cilantro

Instructions

For the sweet potatoes and chickpeas:

  1. Preheat oven to 400 degrees. 
  2. Peel and cut sweet potatoes into small cubes. Drizzle with olive oil and sprinkle with salt, garlic and pepper. Spread out on a large baking sheet.
  3. Rinse and drain chickpeas and oil and season them just like the sweet potatoes and spread out on a large baking sheet.
  4. Bake both for about 30 minutes (or until sweet potatoes are tender and chickpeas are crispy).

For the couscous:

  1. Bring 1.5 cups of water to a boil. Add couscous and reduce heat to a simmer. Cover and let cook for about 10 minutes (until all water is evaporated). 
  2. Remove from heat and leave covered for 2-3 minutes.

For the kale:

  1. Massage kale with avocado oil and garlic. Sprinkle with salt and pepper. Saute in a large pan over medium to high heat until it’s wilted and starting to crisp.

For the matcha cilantro pesto:

1. Combine all ingredients in a food processor and blend until smooth.

To assemble the bowls:

  1. Put sweet potatoes, chickpeas, couscous and kale in a bowl. Top with fresh cilantro, a boiled egg and half of an avocado.
  2. Drizzle with matcha cilantro pesto.

Notes

  1. To make the boiled eggs, put them in a pot with enough water to cover them. Bring to a boil and immediately remove from stove and put a lid on. Let sit for 10 minutes.
  • Category: Lunch
  • Method: Stove
  • Cuisine: American

Keywords: buddha bowl, couscous bowl, sweet potato bowl, cilantro pesto, nourish bowl