This Sweet Potato Chickpea Couscous Bowl will melt your heart!! It’s so easy to make but full of flavor. The turmeric gives this bowl that super satisfying, warming quality. These bowls are made with crispy coconut oil kale, sweet potatoes, crispy chickpeas, turmeric couscous, and avocado.
I can hardly put into words how much I loveeeee these couscous bowls! The flavor is insane and you get all the textures. Honestly, the turmeric couscous is good enough to eat on it’s own. Adding the rest of the ingredients just takes it to another level!
I used my Sunny Sauce on this bowl. For this recipe, you can use your favorite dressing/sauce or olive/avocado oil as the dressing. My favorite besides Sunny Sauce is avocado oil!
How do you make couscous?
Making couscous is super easy!! Bring 1.5 cups water and a dash of salt to a boil. Add 1 cup of couscous and reduce heat to a simmer. Cover and let cook for about 10 minutes (until all water is evaporated). Remove from heat and leave covered for 2-3 minutes.
How do you make crispy chickpeas?
This is also super easy. Preheat your oven to 400 degrees. Rinse and drain a can of chickpeas and place on a sheet pan. Drizzle with olive or avocado oil and sprinkle with your fav seasonings (I like salt, pepper, turmeric, cayenne and garlic). Mix around so they are evenly coated and bake for about 25 minutes (until crispy).
If you love this recipe, you’ll definitely love my Sunny Bowl!!
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Sweet Potato Chickpea Couscous Bowl
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Prep Time: 10 mins - Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Oven
- Cuisine: American
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Pin RecipeDescription
This Sweet Potato Chickpea Couscous Bowl will melt your heart!! It’s so easy to make but full of flavor. Turmeric gives this bowl that super satisfying, warming quality. These bowls are made with crispy coconut oil kale, sweet potatoes, crispy chickpeas, turmeric couscous, and avocado.
Ingredients
For the sweet potatoes and chickpeas:
- 6 small sweet potatoes
- 1 can chickpeas
- 1/2 tsp turmeric
- dash of cayenne pepper
- olive oil
For the couscous:
- 1 cup pearled couscous
- 1/4 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp garlic
- 1 tbsp avocado oil
- salt and pepper to taste
For the kale:
- 10 cups packed kale
- 3 tbsp coconut oil (melted)
- 2 garlic cloves (diced)
Toppings:
- 2 avocados
- fresh cilantro
- your favorite sauce/dressing (I used my Sunny Sauce)
Instructions
For the sweet potatoes and chickpeas:
- Preheat oven to 400 degrees.
- 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.
- Rinse and drain chickpeas and drizzle with olive oil, salt, garlic, pepper and cayenne. Spread out on a large baking sheet.
- Bake both for about 30 minutes (or until sweet potatoes are soft and browning and chickpeas are crispy).
For the couscous:
- Bring 1.5 cups water and a dash of salt to a boil. Add couscous and reduce heat to a simmer. Cover and let cook for about 10 minutes (until all water is evaporated). Remove from heat and leave covered for 2-3 minutes.
For the kale:
- Massage kale with melted coconut oil and garlic. Sprinkle with salt and pepper. Bake on a large sheet pan for about 15 minutes (or until crispy).
To assemble the bowls:
- Put sweet potatoes, chickpeas, couscous and kale in a bowl. Top with fresh cilantro and half of an avocado. Add your favorite dressing/sauce/oil.
Notes
- I used my Sunny Sauce as the dressing but you can use olive/avocado oil or your favorite sauce/dressing.
- Feel free to add some meat or eggs if you’d like. I love this bowl with a fried or boiled egg!
Keywords: couscous bowl, turmeric bowl, sweet potatoes, chickpeas
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