Moroccan Spiced Roasted Sweet Potatoes and Carrots- The GAIA Health Blog

Moroccan Spiced Roasted Sweet Potatoes and Carrots

On 04.13.13 • In Chef's Cookbook, Featured Articles • by Doug Wallace

Although I eat tons of veggies, I'm not a vegetarian, and doubt if I ever will be.

I do however, like to prepare some "non-meat treats", and just to keep in practice with some non meat recipes, which comes into play if, for example, you have vegetarian friends, or are throwing a party and want to have some tasty vegetarian dishes.

Sweet potatoes and carrots are two nutritional powerhouses, and when roasted in oil, they make a very filling treat. Something about that quality olive oil or coconut oil that I roast with that will somehow fill me up, and satisfy just like eating meat.

Moroccan Spiced Roasted Sweet Potatoes and Carrots

2 Tablespoons coconut oil, (coconut Oil is my favorite to cook with, but for roast veggies, I can easily substitute Organic Olive Oil)

1 teaspoon Pink Himalayan Salt (AVOID TABLE SALT!!!!)
1 teaspoon organic ground cumin
½ teaspoon ground coriander

1/4 tsp Ceylon cinnamon (read about fake cinnamon)
a pinch of red pepper for extra spice (optional)

3 organic garlic cloves, finely minced
1 lb. organic carrot, sliced in half and into thick strips
1 lb. organic sweet potatoes, peeled and cut into 1/2-inch-thick strips

¼ cup/ black Kalamata olives, roughly chopped
2 Tablespoons flat leaf parsley, finely chopped
The juice of one 1 organic lemon

Preheat oven to 375°F. Melt the coconut oil (or Olive Oil) and whisk in the salt, spices and garlic. Toss the carrots and sweet potatoes with oil and spices and roast in a shallow baking pan in lower third of oven for 30 minutes or until lightly browned and tender. Squeeze the lemon over the warm vegetables and toss with the chopped olives. Top with chopped parsley and serve warm.

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The Healthy Chef's Corner

"The Healthy Chef's" Deliciously Healthy Food Tidbits:

Contrary to perceptions, both coconut oil and Olive Oil help REDUCE BODYFAT.

Sweet Potatoes and Yams rank very high on the list of most healthy vegetables.

Pink Himalayan Salt is totally different from table salt in that it contains 84 minerals in perfect balance.

When using cinnamon, go for the healthier light brown Ceylon Cinnamon as opposed to the more common rust colored Cassia Cinnamon.

Carrots are on the list of veggies that some of its nutrients are activated from cooking, as opposed to when raw.

EAT HEALTHY, BUT ENJOY WHAT YOU EAT!!!!!.

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click on the photo below or click here to see
all my recipes in "The Healthy Chef's Corner"

Doug Wallace

2 Responses

Anne-Marie

04.14.13

I made this tonight – WOW – excellent! Thanks for the recipe!

Doug Wallace

04.14.13

I’m jealous, the Trader Joe’s near me was out of Organic Sweet Potatoes 🙁

Leave Your Response

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