Step 1

SWEET POTATOES: Preheat the oven to 425 degrees F (218 degrees C). Peel and chop the sweet potatoes into small, bite-sized pieces (1/2-inch cubes). Place on a very large sheet pan and toss with the 2 tablespoons olive oil, garlic powder, paprika, and salt + pepper (to taste; I add 1/4 teaspoon of salt and 1/8 teaspoon pepper) See Note Toss everything together, spread out the potatoes, and place in the oven. Roast for 10 minutes, remove and stir around, and return to the oven for another 10-15 minutes or until crisp-tender (timing will depend on the size of the potatoes and how spaced out they are on the tray).

Step 2

WHITE BEANS: Remove the sweet potato tray from the oven and add the drained and rinsed white beans directly on to the tray. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1/4 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference) and toss to warm the beans. Set aside.

Step 3

COUSCOUS: Meanwhile, pour the broth or water into a small pot. Add in 1 teaspoon butter or olive oil and bring to a boil. Once boiling, remove the pot from heat. Stir in the uncooked couscous and cover the pot with a lid. After about 2-4 minutes the liquid should be absorbed; fluff couscous with a fork. Stir in 1/4 cup (55g) pesto, 1 tablespoon lemon juice, and about 1/4 teaspoon each of salt and pepper (again, to personal preference).

Step 4

ASSEMBLY: Fill 4 bowls with even amounts of the pesto couscous. Add the roasted sweet potato and bean mixture. Add fresh chopped or sliced avocado to each bowl and top with even amounts of the almonds. If desired, add a wedge of lemon to each bowl. Spoon the remaining 1/4 cup pesto evenly over the bowls (using more or less to taste preference). Enjoy immediately.