If you’re searching for a fun, yummy and healthy lunch that’s bursting with flavors, look no further. This Zesty Lime Sweet Potato and Black Bean Couscous Salad is not just a feast for your taste buds but also a nutritional powerhouse. Drizzled with a mouthwatering lime cilantro dressing, it is a refreshing and satisfying dish that’s perfect for a meal on its own or as a side with chicken, salmon or steaks.
I like to store all the components for this zesty lime sweet potato and black bean couscous salad separately and then make it all week long for incredible lunches! I find myself craving it daily and feel happy about all the nutritious and tasty things in my bowl! This salad can be adjusted to your tastes, so have fun with it. If you happen to have basil hanging on from your summer garden, switch out the cilantro for basil in the dressing, switch the pistachios for pecans or walnuts, add avocado chunks or switch out the cheese. Make it your own and enjoy! This is one of my very favorite salad or “bowls” to enjoy for lunch! YUM
Other Bowls I love:
Shrimp Bowl with Spicy Mayo Drizzle
Mezze Bowl with Crazy Feta Dip
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Zesty Lime Sweet Potato and Black Bean Couscous Salad
Description
This Zesty Lime Sweet Potato and Black Bean Couscous Salad is a nutritional powerhouse. Drizzled with a mouthwatering lime cilantro dressing, it is a refreshing and satisfying dish that’s perfect for a meal on its own or as a side.
Ingredients
3/4 cup couscous
1 cup water
2 sweet potatoes, peeled and diced (about 3 cups)
one 14-ounce can black beans, drained and rinsed
2 cups baby spinach, cut into small pieces
4 ounces crumbled feta cheese or Mexican crumbling cheese
half a red onion, thinly sliced
1/2 cup chopped pistachios (optional)
black pepper to taste
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Lime Cilantro (or Basil) Vinaigrette
1/2 bunch of fresh cilantro or basil (1/2 cup packed)
1/2 cup olive oil
juice of 1–2 limes (to taste)
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed
Instructions
Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.
Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.
Pulse all dressing ingredients in a food processor until it comes together.
Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, make how much you want to eat now, and store each ingredient individually for salads throughout the week.)
Recipe Source: adapted from Pinch of Yum
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