Here it is: a bowl that’s comforting in its own right, easy on the gut, and full of good energy. Inspired by a Moroccan sweet potato salad, this sweet potato sunshine bowl is living up to its cheery name with the addition of citrus-flavored couscous. I wanted to play off ingredients that incorporate vibrant colors: herbs like mint, citrus like orange and lemon, and warm spices like ras el hanout.
Fluffy couscous at the base is combined with orange zest, dried dates, and apricots. The components consist of white beans mixed in lemon-mint vinaigrette, and roasted spiced sweet potatoes. Vegetarians and vegans are welcome to endorse this meal as their own. Here are some things to consider.
The couscous:
There are a couple of ways to make couscous. The one I prefer, I also consider the cheater’s way. Combine couscous and its mix-ins, like orange zest and dried fruit, in a heatproof bowl. Pour boiling hot water over top and cover with a lid. There’s no need to do this on the stove!
The sweet potatoes:
Sweet potatoes are tossed in a spice mixture called ras el hanout, which incorporates cinnamon, cloves, cardamom, cayenne, turmeric, paprika, ginger, and more. Exposing these spices to heat allows them to open up and add even more flavor.
The beans:
Cannellini beans are used in Moroccan cuisine. They’re also sturdy enough to hold their own in a salad with various components. I love how the mint packs a refreshing punch against the starchy bean.
Storage:
Each component of the bowl (couscous, sweet potatoes, and beans) can be stored either together or separately for up to 3 days in the refrigerator.
Try this recipe and let me know in the comments below!
