Mediterranean Diet Warm Roasted Sweet Potatoes
Elevate your side dish game with this vibrant Mediterranean Diet Warm Roasted Sweet Potatoes recipe, a celebration of bold flavors and wholesome ingredients. Tender, caramelized sweet potato cubes are roasted to perfection with fragrant spices like cumin and smoked paprika, then paired with sautéed red onions, juicy cherry tomatoes, and tangy kalamata olives for a Mediterranean-inspired twist. A garnish of fresh parsley adds brightness, and crumbled feta (optional) provides a creamy, salty finish. With just 15 minutes of prep and a quick oven roast, this nutrient-packed dish is perfect as a cozy side or a light vegetarian meal. A must-try for fans of heart-healthy cooking and Mediterranean flavors!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 3 cloves garlic cloves (minced)
- 1 medium red onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup kalamata olives (pitted and sliced)
- 2 tablespoons fresh parsley (chopped)
- 0.5 cup feta cheese (crumbled, optional)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel the sweet potatoes (if desired) and cut them into 1-inch cubes. Spread them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the sweet potatoes. Sprinkle with ground cumin, smoked paprika, kosher salt, and black pepper. Toss to coat evenly.
Roast in the preheated oven for 25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sliced red onion. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, until they begin to soften.
When the sweet potatoes are done roasting, transfer them to a large serving bowl. Add the cooked onion and tomato mixture, sliced kalamata olives, and chopped parsley. Toss gently to combine.
Optional: Top with crumbled feta cheese before serving for added flavor.
Serve warm as a side dish or light meal.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 36.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 888 mg | 19% | |
*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.
