Moroccan Spiced Roasted Vegetables
Elevate your weeknight dinners with Moroccan Spiced Roasted Vegetables, a vibrant and flavorful dish bursting with warm, earthy spices. This easy, plant-based recipe combines sweet potatoes, carrots, zucchini, and red bell pepper with tender chickpeas, all tossed in a fragrant blend of cumin, coriander, cinnamon, turmeric, and paprika. Roasted to golden perfection, the vegetables develop a caramelized exterior that pairs beautifully with a touch of fresh cilantro and a squeeze of lemon juice. Ideal as a hearty side or a satisfying main dish, this gluten-free, vegan recipe is ready in just 50 minutes, making it perfect for busy evenings or meal prepping. With its bold flavors and colorful presentation, it’s a nourishing yet indulgent way to spice up your menu!
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Recipe Information
Ingredients
- 2 medium Sweet potato
- 3 medium Carrots
- 1 large Red bell pepper
- 1 large Zucchini
- 1 large Red onion
- 1 15-ounce can Canned chickpeas
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 tablespoon Lemon juice (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and dice the sweet potatoes and carrots into bite-sized pieces. Cut the red bell pepper, zucchini, and red onion into similar-sized chunks for even cooking.
Rinse and drain the canned chickpeas, then pat them dry with a paper towel.
In a large mixing bowl, combine the sweet potatoes, carrots, bell pepper, zucchini, onion, and chickpeas.
Drizzle the vegetables with the olive oil and toss to coat evenly.
In a small bowl, mix together the ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, ground ginger, chili powder, salt, and black pepper.
Sprinkle the spice mixture over the vegetables and toss until everything is well coated.
Spread the spiced vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded. Use two baking sheets if needed.
Roast in the oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the vegetables from the oven and let them cool slightly.
If desired, garnish with fresh cilantro and a squeeze of lemon juice before serving.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 64.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3183 mg | 68% | |
*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.
