Cumin Roasted Sweet Potatoes
Sweet Potatoes are pure comfort. I love they way they smell when roasting & I love the way they taste warm or cold. I serve Cumin Roasted Sweet Potatoes as part of a multi salad lunch or dinner; great for Buddha Bowls or as a side dish. Typically I serve them with zucchini, eggplant, onions, maybe a Tahini Sauce (like my Maple Tahini Dressing) & a grain like Couscous, Quinoa or Rice. Feel free to play with what you like, lovelies! They are also amazing in salads. Have you tried them with eggs for breakfast?!?!
3 lbs of Sweet Potatoes, washed & diced (4-5 medium sized)
Coconut Oil or Canola Oil
1 Tablespoon Cumin
1/2 Teaspoon Sea Salt
1/4 Teaspoon Chili (optional)
Preheat oven to 425.
Spread diced Sweet Potatoes on a cookie tray, pour oil over top & hand rub to coat Sweet Potatoes & tray.
Add Cumin, Sea Salt & Chili (if desired) & hand toss again to combine. Note: Cinnamon is a perfectly fine substitution for Chili.
Roast until golden, about 35 minutes. Stir a few times during cooking to prevent burning.
Taste & add additional Cumin, Salt &/or Chili. Ta Da! You’re Done!
Categories:Fill Yer FridgeEma