Preheat your oven to 425°F (218°C). The warmth will create the perfect roasting environment for the sweet potatoes.
Peel and chop the sweet potatoes into 1/2-inch cubes. This size ensures they roast evenly and become wonderfully tender.
Place the chopped sweet potatoes on a large sheet pan. Toss them with olive oil, garlic powder, paprika, and a sprinkling of salt and pepper to taste. I like to use about 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Spread the sweet potatoes out on the pan to ensure they roast evenly. Place the pan in the preheated oven and roast for 10 minutes.
After 10 minutes, remove the pan from the oven and give the sweet potatoes a good stir. This helps them cook uniformly. Return them to the oven for another 10 to 15 minutes, or until they’re crisp-tender. Keep an eye on them, as cooking time can vary based on size.
While the sweet potatoes are roasting, take another small pot and pour in the vegetable broth. Add butter or olive oil and bring it to a boil.
Once boiling, remove the pot from heat. Stir in the uncooked couscous and cover the pot with a lid. Let it sit for about 2 to 4 minutes until the liquid is absorbed.
Fluff the couscous with a fork, then mix in 1/4 cup of basil pesto, 1 tablespoon of lemon juice, and a bit of salt and pepper to taste.
Next, take the roasted sweet potatoes out of the oven. Add the white kidney beans to the tray and squeeze in the juice from one of the lemons. Toss everything together to warm the beans.
To serve, fill four bowls with equal portions of the pesto couscous. Top each bowl with the sweet potato and bean mixture, followed by slices of ripe avocado and a sprinkle of honey-roasted almonds. If you like, add a lemon wedge for extra zest.
Finally, drizzle the remaining pesto over the bowls and dig in immediately!
