Lunch/ Fodmap/ Sides

Roasted Moroccan Sweet Potatoes

Roasted Moroccan Sweet Potatoes

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Serves: 4 Cooking Time: 40


  • 2 large sweet potatoes, peeled and cut into 1/2" wedges
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Moroccan spice blend
  • 1 tsp ground cinnamon
  • 1 tsp distilled white vinegar
  • 1 tsp red chili flakes
  • salt & freshly ground pepper



Preheat oven to 350 F and line a baking sheet with aluminum foil


Take any Moroccan spice mix that your local grocer has and add that with salt, pepper, and cinnamon to a big bowl. Add the oil to the bowl and stir to mix the spices with the oil.


Throw in the sweet potato wedges and coat all pieces evenly before laying onto the baking sheet and drizzle with the white vinegar before placing in the oven for 20 minutes, turn the potatoes and roast for another 10-20 minutes until tender.


Transfer to a bowl and add your choice of microgreens ( and feta if non- vegan for a main dish)

Sweet potatoes will never be the same again. After a nice bath in a beautifully spiced oil made with any pre-made Moroccan spice mix that your local grocer has, they get tenderly roasted in the oven for about 40 minutes. Do remember to turn them at least once during the roasting process so each side gets nicely browned and you avoid the accidental burning of them. The perfect accompaniment to a fish dish or even a top a salad for lunch. Since these are vegan, you can also opt-out and add a heap load of feta and some fresh lemon zest onto it.

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