Summer Nourish Bowl

Servings: 2
total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

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INGREDIENTS

• 1 cup dry pearl couscous

• 1 bunch asparagus (approx.: 10 stems)

• 1 sweet potato, cut in half lengthwise 

• 10 cherry tomatoes, cut in halves

• 4 green onions, roughly chopped

• 1/4 cup fresh mint, roughly chopped

• 2 tbsp olive oil

• 2 tsp herbs of Provence 

• 1/4 cup pickled red onion, thinly sliced 

• Edible flowers to garnish

• Salt 

• Ground Pepper

dressing

• 1 tbsp whole grain mustard

• 1/2 tbsp apple cider vinegar

• 1 tbsp lemon juice 

• 1 tbsp nutritional yeast 

• 1 tbsp olive oil

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RECIPE

Preheat oven to 400 F.

On a baking tray, place your two sweet potato halves face up, season with salt and pepper. Coat with 1/2 tbsp olive oil. And roast for 20 minutes total. Halfway through, chop your asparagus, coat with 1/2 tbsp olive oil, season with salt and pepper and add to baking tray and cook for the remaining 10 minutes.

While your sweet potato and asparagus roast in the oven, add 1 cup Pearl couscous to a pot with 1 1/2 cup of water, bring to a boil then simmer for about 7-10 minutes. While your Pearl couscous in cooking, chop your cherry tomatoes, green onions and fresh mint. Add to a bowl and toss with 1 tbsp olive oil, 1 tsp salt and 1 tsp ground pepper.

Once your pearl couscous has cooked, remove from heat, season with herbs of Provence, salt and pepper, mix together and let covered for 5 minutes.

Assemble everything in a bowl. Add your pickled red onions, edible flowers and dressing for garnish.

Enjoy!

Bon appétit!