Roasted Sweet Potato, Beets and Couscous
You'll love this easy Roasted Beetroot Sweet Potato Salad with couscous, walnuts, goat's cheese and a tangy maple dijon dressing.
Servings: 6
Calories: 333kcal
Cost: $7
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 medium beets peeled and cubed
- 1 red onion peeled and cut into wedges
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 cup couscous 180g
- 1 vegetable stock cube optional
For the Maple Dijon Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
To serve
- ⅓ cup goat cheese crumbled
- ¼ cup chopped walnuts or pecans for crunch
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes, beets, and onion with olive oil, thyme, salt and pepper. Spread them out in a single layer on a baking sheet and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring 1 + ¼ cups of water (optionally add a vegetable stock cube, for more flavor) to a boil.
- Stir in the couscous and a pinch of salt. Cover the pot, remove from heat, and let it sit for 5 minutes.
- After 5 minutes, fluff the couscous with a fork to separate the grains.
- For the dressing, whisk together all the ingredients until smooth and well combined.
- Add the roasted vegetables and couscous to a serving dish, or individual bowls.
- Top with the crumbled goat cheese, chopped parsley, and walnuts (or pecans).
- Drizzle the dressing over the top.
- Serve warm or cold.
Nutrition
Calories: 333kcal | Carbohydrates: 47g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 282mg | Potassium: 449mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10834IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg