Whole30 Batata Harra
Elevate your Whole30 meal plan with this vibrant and flavorful Whole30 Batata Harra, a classic Lebanese-inspired dish reinvented with sweet potatoes. This roasted veggie masterpiece features golden cubes of tender sweet potatoes tossed with an aromatic blend of garlic, cumin, paprika, and red chili flakes, creating a harmonious balance of smoky and spicy notes. Finished with a zesty drizzle of fresh lemon juice and a garnish of chopped cilantro and parsley, this recipe is a refreshing explosion of bold flavors. Perfect as a savory side dish or a standalone plant-based entrée, it’s gluten-free, dairy-free, and completely Whole30-compliant. Ready in just under 45 minutes, this quick, healthy recipe is a must-try for anyone looking for nutritious comfort food with Mediterranean flair! Keywords: Whole30 sweet potato recipes, healthy roasted sweet potatoes, Lebanese Batata Harra, gluten-free side dish.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 4 garlic cloves
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon freshly cracked black pepper
- 0.25 cup fresh cilantro leaves
- 0.25 cup fresh parsley leaves
- 1 lemon
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes.
In a large mixing bowl, toss the sweet potatoes with 2 tablespoons of olive oil, ensuring they are evenly coated.
Spread the sweet potato cubes in a single layer on the prepared baking sheet.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and tender.
While the sweet potatoes are roasting, mince the garlic cloves and finely chop the cilantro and parsley.
In a small skillet over medium heat, add the remaining 1 tablespoon of olive oil.
Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant, being careful not to burn it.
Stir in the red chili flakes, ground cumin, and paprika. Cook for an additional minute, stirring constantly.
Remove the skillet from heat and set aside the spice mixture.
Once the sweet potatoes are roasted, transfer them back to the large mixing bowl.
Pour the spice mixture over the potatoes and gently toss to coat.
Season the potatoes with sea salt, freshly cracked black pepper, chopped cilantro, and parsley. Toss again to combine.
Juice the lemon and drizzle the fresh lemon juice over the Batata Harra.
Serve the Batata Harra warm, garnished with additional chopped herbs if desired.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 96 mg | 2% | |
*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.
