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Moroccan sweet potato bake
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Indulge in a flavorful Moroccan sweet potato bake.
Ingredients:
  • 20.00 ml Moroccan seasoning
  • 5.00 gm mild paprika
  • 1/4 tsp dried chilli flakes
  • 62.50 ml roughly chopped fresh coriander leaves
  • 1kg small orange sweet potatoes, cut into thick wedges
  • 1 bunch Dutch (baby) carrots, trimmed, scrubbed
  • 75.08 gm extra virgin olive oil
  • 1 red onion, halved, cut into wedges
  • 1 red capsicum, slickly sliced
  • 250.00 ml wholemeal couscous
  • 187.50 ml plain Greek-style yoghurt
  • 2 tsp finely grated lemon rind
  • 21.00 gm lemon juice
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line 2 large baking trays with baking paper.
  • Mix together the seasoning, paprika, chili, and coriander in a small bowl. Toss sweet potato and carrots in a large bowl with 2 1/2 tablespoons of oil and 3/4 of the spice mix. Ensure the vegetables are well coated. Arrange in a single layer on baking trays and bake for 20 minutes.
  • Combine the onion and capsicum in a bowl. Drizzle with 1 tablespoon of oil and sprinkle with the remaining spice mix. Rub the vegetables to coat them with the mixture. Add them to the potato and carrot in the oven, then bake for an additional 25 minutes or until the vegetables are golden and tender.
  • Place couscous in a 26cm round, 4-cup baking dish. Add 1 cup cold water, drizzle with remaining oil, season with salt and pepper, cover with foil, and bake for 15 minutes until liquid is absorbed. Remove foil, fluff with a fork, and serve.
  • In a small bowl, mix together yogurt, lemon zest, and lemon juice. Spoon the vegetables over the couscous. Drizzle the yogurt mixture on top. Garnish with fresh coriander and serve with lemon wedges.

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