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?

Print Pin 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.

Servings 4 servings Ingredients 2 sweet potato chopped

1 1/2 cups pearled couscous

1-2 teaspoons Dijon mustard

1/2 lemon

1/2 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.

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