You guessed it, another Top 10 Foods for Runners recipe! This garlic sweet potato couscous belongs to week three of the series: Sweet potatoes! The dish is so awesome because it’s not only tasty and super pretty, but it’s so flexible! It can be used as a side to some holiday coming up where we consume a lot of food, it can be eaten as lunch or a main meal. It’s totally vegan, but I’ve added a fried egg to mine and a few chicken zucchini meatballs to bulk up the protein. You do you, friend!
Garlic sweet potato couscous
Ingredients
- 4 sweet potatoes, diced
- 1/2 red onion, diced
- 1 can chickpeas, drained and rinsed
- 1 bulb garlic
- 1 tsp rosemary, minced
- 2 tbsp olive oil, divided
- 1 cup dry couscous
- 2 tsp nutritional yeast
- 1 tbsp almond milk
- salt and pepper
Instructions
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Preheat oven to 400 degrees.
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On a large baking sheet lined with parchment paper, combine sweet potatoes, red onion, chickpeas, 1 tbsp olive oil, pepper and rosemary.
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Cut the top off the bulb of garlic. Cover with aluminum foil, leaving the cut top exposed. Drizzle on olive oil. Seal the top and place on baking sheet with vegetables.
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Cook for 35 minutes, stirring occasionally. Remove vegetables from oven and season with salt. Leave the garlic in oven for an additional 10 minutes.
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Meanwhile, cook couscous according to package directions.
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When cool enough to handle, remove the roasted garlic from the skin and mash together in a small bowl Add nutritional yeast and almond milk, mashing until well-combined. Finally, add 1 tbsp olive oil and mix until there is a smooth and even consistency.
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In a large bowl, combine vegetables, couscous, and roasted garlic sauce. Mix well and serve.
