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
Ingredients
- 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
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.
Amanda
I added baked salmon for a nice addition! It pairs well with the citrus! Also, we used quinoa instead of couscous and it was delicious! It kept surprisingly well for leftovers and the flavors seemed to mix even better the second day! We have made it twice now!
Jenna | The Urben Life
Oh, I bet that was great!! I love quinoa, great sub 🙂 I'm so glad you have enjoyed it!!
Shay (@WhatTheForkBlog)
I really love the flavor combinations that you used!
Jenna | The Urben Life
Thanks so much!
sunshineandmunchkins
This looks so good! The colors are so bright and inviting.
Kaila (The Wanderlust Celiac)
Sweet potato is one of my favorites and I love all the flavors you combined in here. Sounds delicious!
Jenna | The Urben Life
Thank you, same here! I hope you give it a try 🙂
The Fit Cookie (@thefitcookie)
Bowl recipes are the best! I love that you added big couscous, I bet the texture is so good!
Jenna | The Urben Life
Heck yes, I love pearled couscous!
allergygirleats
Everything about this salad is screaming my name. Now all I have to do is find pearl couscous. If not I bet barley would also work well.
Jenna | The Urben Life
Yayyy, I hope you love it!! Barley would be great in here if you can't find it
spabettie
I love this kind of cous cous, and don't use it enough! these bowls might have to happen soon...
Jenna | The Urben Life
Woo hoo, I love it too!!
Kristen Wood
Yum! I love all of the flavors you combined here!!
Jenna | The Urben Life
Thanks so much 🙂 I hope you try it!
Farrah
I love everything in this bowl! <3 It looks so good (and perfect for spring)!
Jenna | The Urben Life
Thank you so much!!
Dawn Karwoski
This looks like a fabulous spring and summer dish! I love all the color 🙂
Jenna | The Urben Life
Thanks, Dawn!!
JulesShepard
This is calling my name!
Jenna | The Urben Life
I hope you try it!
christineidigpinterest
This looks so light and perfectly refreshing for a summer meal! Loving all the colors!
Jenna | The Urben Life
For sure, thank you 🙂
Mimi
I love sweet potatos, I need to try this recipe. Perfect for a quick lunch
Jenna | The Urben Life
Yes, for sure!! I love them too 🙂
Mimi
I love sweet potatos, I need to try this recipe.
Jenna | The Urben Life
Sweet potatoes are my favorite!
Beth Eaton
This looks soooo good! It's going on my Pinterest board now 🙂
Jenna | The Urben Life
Yay!! Enjoy 🙂
Vox
I’d have to make this without the almonds, but this looks both healthy AND yummy! Thanks for sharing.
Jenna | The Urben Life
You're welcome 🙂 Enjoy!!
Kelly Page (@TastingPage)
Lunch bowls are the best. You have some nice flavors in here!
Jenna | The Urben Life
I love lunch bowls, thank you!
pizzapullups
This looks so good! Can’t wait to give it a try.
Jenna | The Urben Life
Yay, enjoy 🙂
Chrystal Carver
Such a colorful and flavorful salad! I love all the ingredients, so I'm sure I'll love this.
Jenna | The Urben Life
Thanks, Chrystal! Let me know what you think 🙂