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
Serves: 4
2 sweet potatoes, chopped
1 1/2 cups pearled couscous
1-2 teaspoons Dijon mustard
1/2 lemon
1/2 orange
4 ounces arugula
2 avocados, sliced
Topping: Chopped or sliced almonds
Directions
1. Preheat oven to 400 degrees F. Toss chopped sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes.
2. As sweet potatoes roast, cook pearled couscous according to the directions on the package.
3. 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.
4. To assemble, place arugula in bowls, top with pearled couscous, divide roasted sweet potato and avocado. Drizzle with dressing and sprinkle with almond pieces.
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Such a colorful and flavorful salad! I love all the ingredients, so I’m sure I’ll love this.
Thanks, Chrystal! Let me know what you think 🙂
This looks so good! Can’t wait to give it a try.
Yay, enjoy 🙂
Lunch bowls are the best. You have some nice flavors in here!
I love lunch bowls, thank you!
I’d have to make this without the almonds, but this looks both healthy AND yummy! Thanks for sharing.
You’re welcome 🙂 Enjoy!!
This looks soooo good! It’s going on my Pinterest board now 🙂
Yay!! Enjoy 🙂
I love sweet potatos, I need to try this recipe.
Sweet potatoes are my favorite!
I love sweet potatos, I need to try this recipe. Perfect for a quick lunch
Yes, for sure!! I love them too 🙂
This looks so light and perfectly refreshing for a summer meal! Loving all the colors!
For sure, thank you 🙂
This is calling my name!
I hope you try it!
This looks like a fabulous spring and summer dish! I love all the color 🙂
Thanks, Dawn!!
I love everything in this bowl! <3 It looks so good (and perfect for spring)!
Thank you so much!!
Yum! I love all of the flavors you combined here!!
Thanks so much 🙂 I hope you try it!
I love this kind of cous cous, and don’t use it enough! these bowls might have to happen soon…
Woo hoo, I love it too!!
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.
Yayyy, I hope you love it!! Barley would be great in here if you can’t find it
Bowl recipes are the best! I love that you added big couscous, I bet the texture is so good!
Heck yes, I love pearled couscous!
Sweet potato is one of my favorites and I love all the flavors you combined in here. Sounds delicious!
Thank you, same here! I hope you give it a try 🙂
This looks so good! The colors are so bright and inviting.
I really love the flavor combinations that you used!
Thanks so much!
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!
Oh, I bet that was great!! I love quinoa, great sub 🙂 I’m so glad you have enjoyed it!!