Sweet Potato, Pepper, & Kidney Bean Bowls
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (3)

Sweet Potato, Pepper, & Kidney Bean Bowls

NUTRITION · PER SERVING130M COOK
CAL 32%·PRO 42%
CARBS 97G60% OF CAL
17G FIBER1G ADDED12G INTRINSIC67G OTHER13G TOTAL SUGAR
FAT 22G30% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced roasted vegetables with kidney beans and couscous, finished with a bright lemon-herb sauce and avocado. Meatless and full of flavor.

mainamericanbowlbeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/3 cup roasted and salted cashews
  • 1 cup fresh flat-leaf parsley (see note 1)
  • 1 to 2 lemons (plus additional lemon wedges for serving if desired)
  • 1/3 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 1 tablespoon coarsely chopped jalapeño (no seeds or ribs, optional, plus more for serving if desired)
  • 1 teaspoon honey
  • 3 cups sweet potatoes (cut into 1/2-inch chunks, 2 medium potatoes)
  • 1 large red pepper (cut into 1-inch chunks)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup frozen corn
  • 1 (15.5-ounce) can kidney beans (drained and rinsed)
  • 1 cup uncooked couscous (see note 2)
  • 1 cup vegetable broth (or chicken broth or water)
  • 1 teaspoon butter (or olive oil)
  • 1 large ripe avocado (thinly sliced or chopped)
PREP
45M
SODIUM
776MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.