Sweet Potato and Black Bean Cous Cous

After making some amazing quesadillas, I had some leftover roasted sweet potatoes, and black beans... but no more tortillas!  I got creative with another pantry staple for me- a box of roasted garlic and olive oil cous cous.  (Umm, that's the brand I use, but you don't have to buy 12 boxes of it at a time, haha.)

Cous cous is a pasta, but it's so quick cooking that it essentially just needs to steam to be ready.  With these leftover sweet potatoes and beans in the fridge, I had dinner ready in 5 minutes, and it was healthy and satisfying!  You don't even need a recipe for this, it's so easy!
Even if you don't have the sweet potatoes ready, this is an easy dinner to get going.  This quick dinner also gave me a ton of leftovers for lunches at work.  Oh, and if you have an avocado on hand (I did not), you should totally add that on top.

Sweet Potato and Black Bean Cous Cous
serves 4

1 box roasted garlic and olive oil cous cous
1 sweet potato, scrubbed, cubed, and roasted
1 cup black beans (rinsed if using canned)

Cook cous cous according to package instructions. As soon as it is ready, add the roasted sweet potato and black beans.  Stir together and serve immediately!

(If you don't have leftover roasted sweet potato: scrub a sweet potato clean, then cube it up.  Spread the cubes out on a parchment lined baking sheet and drizzle with 1 tablespoon oil; mix them around to evenly distribute the oil.  Sprinkle with salt and pepper, then roast in a 425 oven for 35-40 minutes.  No need to stir them around!  Sweet potatoes are ready when the edges and corners are darkening and crisping up.)

Popular Posts