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Roasted Sweet Potatoes w/ Cous Cous & Corn Succotash

Hello there Roasted Sweet Potatoes w/ Cous Cous & Corn Succotash!

This is a super easy and healthy plant-based recipe that can be whipped up in less than 45 minutes!

The roasted sweet potatoes are drizzled with a maple syrup glaze over the top and honestly, it's one of my favorites now!

Roasted Sweet Potatoes w/ Cous Cous & Corn Succotash Recipe:

Yield: 2 Servings

Cook Time: 45 Min


- 2 Small Sweet Potatoes, Rinsed & Dried

- 1 tsp Sea Salt

- 1 tsp Fresh Cracked Black Pepper

- 1 Tbsp Olive Oil

- 1 Tbsp Maple Syrup

- 1 Tbsp Brown Sugar or Coconut Sugar

- ½ Cup Cous Cous

- ¾ Cup Vegetable Stock

- 1 Tbsp Olive Oil

- Mini Assorted Bell Peppers, Chopped

- 1 Shallot, Minced

- 14 oz, Canned Corn, Frozen, or Fresh

- ½ Cup Carrot Chips or Diced Carrot

- 2 tsp Sea Salt

- 2 tsp Fresh Cracked Black Pepper

- Garnish: Cilantro or Parsley Leaves


1. Gather all ingredients & measure out. Wash and dry sweet potatoes. Preheat oven to 425°F.

2. First, slice ends of sweet potato off and then cut each potato in half, leaving two perfectly even halves. Brush the potato halves with 1 Tbsp olive oil using a pastry brush and season with 1 tsp sea salt and 1 tsp fresh cracked black pepper. Roast sweet potatoes for 25 minutes on a silpat lined sheet tray. The last five minutes of roasting, make sure to brush the sweet potatoes with the 1 Tbsp maple syrup mixed with 1 Tbsp brown sugar.

3. While the sweet potatoes are roasting, prepare the cous cous by first heating a small pot of ¾ cup vegetable stock over medium heat. Once the stock begins to boil, add ½ cup cous cous and cook for 8-10 minutes until softened.

4. While the cous cous is cooking, heat a skillet over medium heat and add 1 Tbsp olive oil, let heat up. Then add the chopped bell peppers and minced shallot and cook for 2 minutes.

5. Next, add the 14 oz of corn and ½ cup carrot chips. Season vegetables with 2 tsp sea salt and 2 tsp fresh cracked black pepper.

6. When everything is finished cooking, combine the cous cous with the vegetables and top with the roasted sweet potatoes. Garnish with fresh cilantro or parsley, enjoy! :)


- I prefer using vegetable stock for making rice or pasta. It adds more nutrients and flavor, plus it creates a better product overall. :)

- If you don’t have a silpat, you can use aluminum foil to roast the sweet potatoes as well!

Click Link Below For Recipe PDF:

Roasted Sweet Potatoes w_ Cous Cous & Corn Succotash
Download PDF • 146KB

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