Step 1

SAUCE: Place cashews in a heatproof bowl and pour about 1 cup of boiling water over them. Let stand for 45 minutes to an hour and then thoroughly drain. Add drained cashews, parsley, lemon juice and zest, water, olive oil, garlic powder, and salt and pepper to taste (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper), jalapeño, and honey to a powerful blender. Blend until completely smooth. Place in the fridge to get cold and for the flavors to intensify and meld. The sauce can be made ahead of time and refrigerated; simply stir before serving and thin with water if needed.

Step 2

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 with cut bell pepper (1-inch pieces) and toss with the 2 tablespoons olive oil, garlic powder, paprika, and salt + pepper (to taste; I add 1/2 teaspoon of salt and 1/4 teaspoon pepper). Toss everything together, spread everything out so it's not overlapping, and place in the oven. Roast for 10 minutes, remove and stir around, and then 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 3

BEANS AND CORN: Remove the sweet potato and pepper tray from the oven and add the drained and rinsed kidney beans directly onto the tray with the frozen corn. Toss everything and roast another 2-3 minutes or until warmed through. Taste and add more salt and pepper if needed.

Step 4

COUSCOUS: While veggies are roasting, 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 (50g) of the parsley-lemon sauce, 1 tablespoon lemon juice, and about 1/4 teaspoon each of salt and pepper (again, to personal preference).

Step 5

ASSEMBLY: Fill 4 bowls with even amounts of couscous. Divide the roasted sweet potato and bean mixture between the 4 bowls. Add fresh chopped or sliced avocado to each bowl. If desired, add a wedge of lemon to each bowl and thinly sliced or diced jalapeños. Spoon lots of that chilled sauce over everything and enjoy immediately. Store leftover sauce in the fridge for up to a week -- it goes great on salads, with veggies, etc.