Vegan Warm Roasted Sweet Potatoes
Elevate your plant-based meals with this irresistible Vegan Warm Roasted Sweet Potatoes recipe, perfect as a comforting side dish or a light vegan main course. Featuring tender, caramelized sweet potato cubes roasted with a flavorful blend of ground cinnamon, smoked paprika, cumin, and garlic powder, this dish is brimming with warm, earthy spices. The pièce de résistance? A creamy and slightly tangy tahini drizzle with hints of lemon and maple syrup, beautifully balanced to complement the natural sweetness of the roasted sweet potatoes. Garnished with fresh parsley for a vibrant finish, this easy recipe is ready in just 45 minutes, making it a go-to for busy weeknights or festive gatherings. Whether you're searching for a vegan dish or simply crave wholesome flavors, this recipe has it all—healthy ingredients, bold spices, and an elegant presentation.
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Recipe Information
Ingredients
- 4 medium (approximately 2 lbs) sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons water
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel the sweet potatoes and cut them into 1-inch cubes for even roasting.
Place the sweet potato cubes onto the baking sheet and drizzle with olive oil.
In a small bowl, mix together the ground cinnamon, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper.
Sprinkle the spice mixture evenly over the sweet potato cubes and toss until all the pieces are well coated.
Spread the sweet potatoes into a single layer on the baking sheet to ensure even browning.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are baking, prepare the tahini drizzle. In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, and water until smooth and creamy. Adjust the consistency by adding more water if needed.
Once the sweet potatoes are roasted, transfer them to a serving platter. Drizzle the tahini sauce over the top and garnish with freshly chopped parsley.
Serve warm as a side dish or a light vegan main. Enjoy!
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4365 mg | 190% | |
| Total Carbohydrate | 752.2 g | 274% | |
| Dietary Fiber | 114.9 g | 410% | |
| Total Sugars | 169.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3462 mg | 266% | |
| Iron | 10741.1 mg | 59673% | |
| Potassium | 273 mg | 6% | |
*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.
