Citrus Spring Bowl

Citrus Spring Bowl bursts with flavor from roasted sweet potatoes combined with creamy avocado and a soft bite from chopped almonds, all tied together with pearled couscous and a bright dressing.

This vegan bowl is both nutritious and delicious and will have you feeling the sunshine all throughout spring.

It's no secret that I love lunch bowls! One ingredient I always try to incorporate is sweet potatoes. They're my favorite, especially roasted with a bright dressing. I waver between quinoa and couscous but for this bowl, we decided on pearled couscous mostly because of the texture and consistency but also because I think I was tiring Zack out on quinoa.

A few months ago I started really enjoying the peppery flavor and chew that arugula gives salads and bowls. Even if you're a picky eater, like me, don't skip out on the greens. This bowl is packed full of protein and vitamin-rich ingredients, perfect for a power lunch or light dinner.

Where I'm from in Texas, the weather is always crazy! It can go from 90 degrees one day to freezing the next, I'm not kidding! A few weeks ago when I was testing out this recipe, we had awesome spring weather which is what inspired this dish. Now we are forecasted for mid-90s throughout the week. Summer is coming, y'all! I can see myself making this dish and variates of it all throughout spring and summer. Will you? What's your favorite springtime dish?

Citrus Spring Bowl

Author: Jenna Urben

Citrus Spring Bowl bursts with flavor from roasted sweet potatoes combined with creamy avocado and a soft bite from chopped almonds, all tied together with pearled couscous and a bright dressing.

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Servings 4 servings

Ingredients

  

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• 2 sweet potato chopped
• 1 ½ cups pearled couscous
• 1-2 teaspoons Dijon mustard
• ½ lemon
• ½ orange
• 4 ounces arugula
• 2 avocados sliced

Toppings: Chopped or sliced almonds

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Instructions

 

• Preheat oven to 400 degrees F. Toss chopped sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes.
• As sweet potatoes roast, cook pearled couscous according to the directions on the package.
• To make the dressing, whisk together 1-2 teaspoons Dijon mustard, juice from half a lemon, and juice from half an orange. Drizzle in olive oil and season with salt and pepper, whisk and adjust if needed.
• To assemble, place arugula in bowls, top with pearled couscous, divide roasted sweet potato and avocado. Drizzle with dressing and sprinkle with almond pieces.

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!