Roasted Broccoli And Sweet Potatoes With Couscous

This recipe for roasted broccoli and sweet potatoes with couscous is filling, healthy and satisfying! One big bowl, filled with fluffy couscous, perfectly roasted broccoli and sweet potatoes, drizzled with some balsamic glaze for a mix of sweet and savory!

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 people

Course: Dinner

Ingredients Method

Ingredients

2 medium sweet potatoes, peeled and cubed make sure the sweet potatoes are cut into small cubes, around the same size so they all cook the same!
2 small heads of broccoli, cut into florets
2 tbsp olive oil
salt + pepper to taste
1/2 tsp onion powder
couscous or grain of choice
balsamic glaze

Method

Preheat oven to 400°. Line a large baking sheet with parchment paper and set aside.
In a large bowl, add cut up sweet potato, 1 tablespoon of olive oil, 1/4 teaspoon of onion powder and salt/pepper to taste. Mix around. Place on one side of baking sheet.
In same bowl, add broccoli florets, 1 tablespoon olive oil, 1/4 teaspoon of onion powder, and salt/pepper to taste. Mix around. Place on the other side of baking sheet.
Bake in preheated oven for 25-30 minutes, or until broccoli starts to brown and potatoes are soft.
In the meantime, cook your couscous acording to package directions.
To put bowls together, spoon some couscous in a serving bowl, add roasted veggies on top. Drizzle with some balsamic glaze, enjoy!