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+ servings

Chili-Roasted Sweet Potato and Pearl Couscous Salad

The Hanging Spoon
5 from 1 vote
Servings 2 -4 appetizer portions


  • 2-3 sweet potatoes quartered lengthwise into wedges
  • 1 cup pearl couscous
  • 2-3 cups mixed greens
  • 1 apple chopped
  • handful of dried cranberries
  • ½ shallot chopped
  • 1 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • cup olive oil + more for brushing
  • crumbled goat cheese
  • chili powder
  • kosher salt


  • Preheat oven 425 deg F.
  • Cook pearl couscous according to package instructions.
  • Arrange potatoes on a baking sheet lined with parchment paper.
  • Sprinkle on chili powder (the more you add the spicier it will be), a dash of salt and brush or spray a small amount of oil on potatoes.
  • Tent the baking sheet with aluminum foil and bake for 15 min.
  • Remove foil and bake another 10-15 min until the potatoes are fork tender and lightly roasted but not mushy. (depending on the thickness of your sweet potato you will need to keep and eye on them and adjust cooking time accordingly)
  • Arrange the greens on a platter with apples, cranberries and couscous.
  • Combine the apple cider vinegar, shallot, maple syrup, and olive oil and whisk together.
  • Add dressing to the salad and toss to combine.
  • Top with sweet potato wedges and a bit of crumbled goat cheese.
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