Heart-Healthy Batata Harra
Transform your table with this vibrant and flavor-packed **Heart-Healthy Batata Harra**, a wholesome twist on the traditional Lebanese classic! This recipe swaps the usual white potatoes for nutrient-rich sweet potatoes, roasted to caramelized perfection with a fragrant blend of cumin, coriander, smoked paprika, and a dash of red pepper flakes for a subtle kick. Finished with sautéed garlic, a burst of fresh lemon juice, and a sprinkling of cilantro, this side dish is brimming with bold, zesty flavors while being light on the soul and heart. Ready in just 40 minutes, it’s a fiber-rich, antioxidant-packed option perfect for weeknight dinners or a crowd-pleasing addition to your next gathering. Serve it warm as a side or enjoy it as a vegan-friendly main! Keywords: Heart-healthy, Batata Harra, Lebanese sweet potato recipe, roasted sweet potatoes, vegan side dish.
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Recipe Information
Ingredients
- 600 grams sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup fresh cilantro
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and cut the sweet potatoes into 1-inch cubes. Transfer them to a large mixing bowl.
Add 1 tablespoon of the extra-virgin olive oil, ground cumin, ground coriander, smoked paprika, red pepper flakes, salt, and black pepper to the bowl with the sweet potatoes. Toss to coat the potatoes evenly with the spices.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the potatoes are tender and slightly crispy on the edges, stirring halfway through.
While the potatoes are roasting, finely chop the garlic cloves and set aside.
Heat the remaining 1 tablespoon of extra-virgin olive oil in a small pan over medium heat. Add the chopped garlic and sauté until fragrant and golden, about 1 minute. Remove from heat immediately to avoid burning.
Once the potatoes are done roasting, transfer them to a serving bowl. Drizzle with lemon juice and the sautéed garlic along with the oil.
Chop the fresh cilantro and sprinkle it over the top of the potatoes.
Toss everything gently to combine and serve warm, adjusting seasoning with additional salt or lemon juice if desired.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 27.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
