This flavorful Sweet Potato and Kale Couscous is a healthy way to get more vegetables and cut your carb intake!
I hate to say it, but I’m making an effort to lose a little weight. As it turns out, cooking, eating, and sitting around writing about food all week doesn’t do great things for my figure. The trouble is, I love to eat and despise dieting. I’m a bit torn right now between wanting to enjoy my food and wine and not wanting to be so plump. Since I don’t want to feel like I’m depriving myself of good food, I need to come up with delicious, satisfying recipes that are sneakily better for me. Take this couscous recipe for example. The other night we were enjoying buffalo steaks for the first time ever, which were G-O-O-D and very lean too (read more about that on my Irish Whiskey Marinade post)! Normally, when we have steaks, I like to pair them with a big ole mountain of rice or potatoes or couscous. Don’t worry. There are some roasted vegetables or a salad there too, but only because I’m a (reasonably) responsible adult. I wasn’t prepared to cut the carbs entirely on this particular occasion, but I thought if I mixed my pasta or grain of choice with the vegetables, I could use less and not even notice. It worked! I still had a big mountain of couscous, except the mountain was made up of more vegetables than actual couscous. It also helped that this easy side dish tastes really great. Next time I will use butternut squash instead of sweet potatoes to reduce the calorie count even more. This would also be great with quinoa, but you’ll need to cook it on its own instead of cooking it with the kale as written (or else the kale will be way overdone). Mix it up with different vegetables, and you’ve got yourself a healthy, versatile side dish recipe!Print
- 1 large sweet potato peeled and diced into 1” cubes, about 1 lb.
- 2 tbsp. olive oil divided
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. kosher salt
- freshly ground black pepper
- 4 oz. mushrooms washed and quartered
- 1 clove garlic minced or crushed
- 6 oz. baby kale washed well
- pinch kosher salt
- 1 c. chicken or vegetable broth water is OK to substitute
- 3/4 c. dry couscous
Preheat oven to 400 degrees F.
Toss sweet potato with 1 tbsp. olive oil, chili powder, cumin, garlic powder, kosher salt, and black pepper to taste. Spread potatoes evenly onto a baking sheet lined with a silicone mat or sprayed well with cooking spray. Bake in preheated oven for 20 minutes.
Carefully stir mushrooms in with sweet potatoes, and bake an additional 10 minutes.
Meanwhile, heat remaining 1 tbsp. olive oil in a skillet over medium heat. Add garlic, and saute 1-2 minutes, just until fragrant. Add baby kale, sprinkle with a pinch of salt, and stir to coat with oil. Cook until barely wilted, about 2-3 minutes. Pour in broth or water, and bring to a simmer. Stir in couscous, turn off heat, and cover. Let stand 5 minutes.
Stir sweet potatoes and mushrooms into couscous, and serve.
- Prep Time: 10
- Cook Time: 30
- Category: Side