Mediterranean Diet Batata Doce Assada
Elevate your meal with this irresistible Mediterranean Diet Batata Doce Assada – a nourishing and flavor-packed recipe that's perfect for healthy eating. This roasted sweet potato dish highlights the vibrant flavors of the Mediterranean with a zesty blend of extra virgin olive oil, lemon juice, garlic, rosemary, thyme, and a touch of black pepper for spice. Caramelized sweet potato cubes combine beautifully with roasted cherry tomatoes, tender red onions, briny kalamata olives, and creamy crumbled feta cheese, all topped with fresh parsley for a burst of brightness. Ideal as a hearty vegetarian main or a satisfying side dish, this visually stunning and easy-to-make recipe is sure to become a favorite. With just 15 minutes of prep time and minimal effort, indulge in this nutrient-rich dish that embodies the essence of the Mediterranean diet. Perfect keywords: roasted sweet potatoes, Mediterranean diet recipe, healthy side dish, vegetarian main course.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly. Cut them into 1-inch cubes, leaving the skin on for added fiber and nutrients.
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper.
Add the sweet potato cubes to the bowl and toss until they are evenly coated with the olive oil mixture.
Spread the seasoned sweet potato cubes in a single layer on a large baking sheet lined with parchment paper.
Roast the sweet potatoes in the preheated oven for 25 minutes.
After 25 minutes, add the cherry tomatoes and red onion slices to the baking sheet, gently mixing them with the sweet potatoes. Continue roasting for an additional 20 minutes.
Once the sweet potatoes are tender and slightly caramelized, remove the baking sheet from the oven and let it cool for 5 minutes.
Transfer the roasted sweet potato mixture to a serving platter or bowl. Toss them with the sliced kalamata olives and crumbled feta cheese.
Garnish with fresh parsley before serving. Enjoy this dish warm or at room temperature as a delightful side or vegetarian main course.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5814 mg | 253% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 33.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 761 mg | 16% | |
*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.
