Turmeric Roasted Sweet Potatoes
Author: 
Recipe type: dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 2 medium sweet potatoes, cut into wedges
  • 3 carrots, cut into 1.5 cm slices
  • 120g cooked chickpeas (one small can)
  • 1 tsp freshly grated turmeric
  • ½ tsp harissa
  • ½ tsp zimt
  • 1 tsp salz
  • 1 tbs olive oil
  • 1 tl dried mint
  • 1 tl dried rosemary
  • ½ pomegranate, seeds
  • ½ bunch of parsley, finely chopped
Instructions
  1. Preheat oven to 180°C.
  2. Place the sweet potato wedges, carrot slices and chickpeas in a baking dish. Add olive oil, turmeric, harissa, cinnamon, salt, rosemary and mint and mix until all of the veggies and the chickpeas are covered in the marinade.
  3. Bake for 35 minutes. When the veggies are tender and the chickpeas crunchy, remove from the oven and add the freshly chopped parsley as well as the pomegranate seeds. I decided to serve mine alongside some salad and I topped it with some delicious nut crunch, which will be in my book.
Recipe by at https://fannythefoodie.com/de/2017/02/26/turmeric-roasted-sweet-potatoes/