March 14, 2022

Sweet Potato and Kale Couscous with Spicy Basil Tahini

Sweet Potato and Kale Couscous with Spicy Basil Tahini

Sweet Potato and Kale Couscous with Spicy Basil Tahini

Now, this combo is everything! Sweet potato and kale couscous with a spicy basil tahini sauce, is just beautiful! It is nourishing, it is filled with flavor, and it comes together in no time.

I love the mix of all these ingredients, and then paired with a creamy, spicy, basil tahini – it is creamy goodness! You can mix all the ingredients up like a side couscous salad OR you can keep everything separate, pour over your sauce and just have it like a bowl.

Sweet Potato and Kale Couscous with Spicy Basil Tahini

Ingredients you need

  • Sweet potatoes
  • Dinosaur/lacinato kale
  • Chickpeas
  • Couscous
  • Paprika
  • Turmeric
  • Sunflower seeds
  • Lemon juice
  • Salt and pepper

For your spicy basil tahini sauce

  • Poblanos
  • Jalapeños
  • Sherry vinegar
  • Shallots
  • Basil
  • Tahini
  • Olive oil
  • Cold water
  • Salt and pepper
Sweet Potato and Kale Couscous with Spicy Basil Tahini

Steps to make this recipe

Roast your sweet potatoes

Preheat your oven to 400 degrees. On a sheet tray with parchment, add on your cubed sweet potatoes and season with salt, pepper, a drizzle of olive oil and 1/2 teaspoon paprika powder. Mix and roast until fork tender – about 35-40 minutes.

Next, stem and roughly chop your kale

Add in a skillet with olive oil, salt, and pepper on medium heat until glistening and wilted – about 5-10 minutes. Turn off the heat, and season with a squeeze of lemon juice. Set aside.

Now, chickpeas and peppers time!

About 15-20 minutes before your sweet potatoes are done, add your chickpeas and chopped jalapeno + poblano on a sheet tray with a drizzle of olive oil, salt, pepper and 1 teaspoon paprika. Keep them on separate sides, and roast for 15-20 minutes.

After you add in your chickpeas and peppers, get started on your couscous according to the package instructions, season with salt, pepper, turmeric and 1/2 teaspoon paprika. Cook throughout.

Make your sauce 

When your chickpeas, peppers and sweet potatoes are done, remove from the oven. In a small bowl, take your tahini and mix well with 1/4th cup cold water so it is creamy, saucey and not super thick/tough. 

Sweet Potato and Kale Couscous with Spicy Basil Tahini

Transfer your roasted peppers to a blender with vinegar, shallot, basil, tahini, olive oil, cold water and salt and pepper. Blend until creamy and emulsified. Adjust with more water and olive oil as needed to reach your desired consistency. It should be a thicker sauce and not like a watery dressing consistency.

Assemble! 

In a bowl, add your couscous, sweet potatoes, kale, crispy chickpeas, finish with sunflower seeds and a pinch of pepper. Toss in your spicy basil tahini sauce. Either eat as a bowl like this, or toss together to make one big couscous salad. Enjoy!

Sweet Potato and Kale Couscous with Spicy Basil Tahini

More salads you’ll love:

Sweet Potato and Kale Couscous with Spicy Basil Tahini
Sweet Potato and Kale Couscous with Spicy Basil Tahini

Sweet Potato and Kale Couscous with Spicy Basil Tahini

Now, this combo is everything! Sweet potato and kale couscous with a spicy basil tahini sauce, is just beautiful!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2 people

Ingredients

For your couscous

  • 2 medium-sized sweet potatoes cubed
  • 1 bundle of dinosaur/lacinato kale
  • 1 can chickpeas drained and dried
  • 1 cup pearl couscous
  • 2 teaspoons paprika
  • 1/2 teaspoon turmeric
  • small handful of sunflower seeds
  • juice of 1 lemon
  • salt and pepper to taste

For your spicy basil tahini sauce

  • 1 poblano seeded and roughly chopped
  • 2 jalapenos seeded and roughly chopped
  • 1 tablespoon sherry vinegar
  • 1 shallot
  • 1 cup basil
  • 1/3rd cup tahini
  • 1/4th cup olive oil
  • 1/4th cup cold water
  • salt and pepper to taste

Instructions

  • Roast your sweet potatoes. Preheat your oven to 400 degrees. On a sheet tray with parchment, add on your cubed sweet potatoes and season with salt, pepper, a drizzle of olive oil and 1/2 teaspoon paprika powder. Mix and roast until fork tender – about 35-40 minutes.
  • Next, stem and roughly chop your kale. Add in a skillet with olive oil, salt, and pepper on medium heat until glistening and wilted – about 5-10 minutes. Turn off the heat, and season with a squeeze of lemon juice. Set aside.
  • Now, chickpeas and peppers time! About 15-20 minutes before your sweet potatoes are done, add your chickpeas and chopped jalapeno + poblano on a sheet tray with a drizzle of olive oil, salt, pepper and 1 teaspoon paprika. Keep them on separate sides, and roast for 15-20 minutes.
  • After you add in your chickpeas and peppers, get started on your couscous according to the package instructions, season with salt, pepper, turmeric and 1/2 teaspoon paprika. Cook throughout.
  • Make your sauce. When your chickpeas, peppers and sweet potatoes are done, remove from the oven. In a small bowl, take your tahini and mix well with 1/4th cup cold water so it is creamy, saucey and not super thick/tough.
  • Transfer your roasted peppers to a blender with vinegar, shallot, basil, tahini, olive oil, cold water and salt and pepper. Blend until creamy and emulsified. Adjust with more water and olive oil as needed to reach your desired consistency. It should be a thicker sauce and not like a watery dressing consistency.
  • Assemble! In a bowl, add your couscous, sweet potatoes, kale, crispy chickpeas, finish with sunflower seeds and a pinch of pepper. Toss in your spicy basil tahini sauce. Either eat as a bowl like this, or toss together to make one big couscous salad. Enjoy!
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