Step 1

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Step 2

Wash and dry the sweet potatoes. Cut them in half lengthwise and place on the baking sheet. Drizzle with olive oil & taco seasoning and toss to coat the potatoes on both sides. Place cut-side down and roast for 30 minutes. Remove from the oven.

Step 3

Meanwhile, melt the vegan butter in a skillet over medium heat. Add the couscous and toast for a couple minutes, stirring frequently. Pour in the broth, cover and lower the heat. Simmer for 5-7 minutes, or until the broth has been absorbed and the couscous is tender. Taste and add salt if needed.

Step 4

Add all of the sauce ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed.

Step 5

To assemble add some of the sauce to the bottom of each bowl. Top with couscous, sweet potato and any of the optional toppings.