Colorful Vegan Couscous Salad

Bucket List Tummy

Prep: 10 Mins

– 2 medium sweet potatoes, diced and roasted – ½ cup cherry tomatoes, quartered – ½ cup cucumber, diced  – 1/2 cup pitted kalamata olives, halved – 1 can chickpeas, drained and roasted – ½ tsp garlic salt – ¼ tsp salt

Cook: 25 Mins


– 1/8 tsp pepper – 1 cup dry couscous – ¼ cup dry quinoa – 1 cup spinach or greens – ½ avocado – ½ cup pepitas or pistachios

Ingredients Cont.

Step 1

Preheat oven to 425. While oven is preheating, cut your sweet potato and vegetables. Drain your can of chickpeas and dry chickpeas completely.

Step 2

Spread chickpeas out on baking pan, season with garlic salt, salt and pepper, and roast for 20-25 minutes, tossing them halfway. 

Step 2 Cont.

Spread sweet potatoes out on another baking pan and add to same oven, seasoning again. The sweet potatoes may need 5-7 minutes longer than the chickpeas.

Step 3

Cut fruit and portion into large serving bowl. Make your dressing by combining all of the ingredients.

Step 4

In a large bowl, add cooked couscous, quinoa, sweet potatoes, chickpeas, and diced vegetables. Top with olives and pumpkin seeds

More Summer Salad Recipes

01 Cantaloupe Salad with CousCous

02 Quinoa and Sweet Potato Salad with Fruit

03 Lime and Mango Quinoa Salad