Roasted Veggie Couscous Bowls
Roasted Veggie Couscous Bowls
Prep 10 min | Cook 10 min | Total 20 min
Warm, fluffy couscous paired with savory roasted veggies — a comforting plant-based prep meal you’ll reach for all week.
★ ★ ★ ★ ★ (4.9/5 from 13,844 home cooks)
How to Prep?
Use the DICER blade to cut sweet potato, zucchini, and red pepper into uniform cubes for quick, even roasting.
What You’ll Need
1 cup couscous
½ sweet potato
½ zucchini
½ red bell pepper
2 tablespoons olive oil
½ teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley (optional)
Blades to Use
DICER
Instructions
Step 1
Dice sweet potato, zucchini, and bell pepper using the DICER blade.
Step 2
Toss diced vegetables with olive oil, paprika, salt, and pepper.
Step 3
Roast in the oven at 200°C (400°F) for 15 minutes until tender and lightly browned.
Step 4
Prepare couscous according to package instructions.
Step 5
Fluff couscous and divide into containers.
Step 6
Top with roasted vegetables and sprinkle with fresh parsley if using.
For Extra Bite!
Add crumbled feta or a drizzle of tahini for creamy contrast.
Nutrition per Serving
Calories 320
Protein 9g
Carbohydrates 35g
Fat 14g
Fiber 5g
Sugar 4g
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