Moroccan sweet potato bake

Recipes / Vegetarian

Excite your tastebuds with this delicious Moroccan sweet potato bake.

Recipe «Moroccan sweet potato bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp Moroccan seasoning, 2 tsp mild paprika, 1/4 tsp dried chilli flakes, 1/4 cup roughly chopped fresh coriander leaves, 1kg small orange sweet potatoes, cut into thick wedges , 1 bunch Dutch carrots, trimmed, scrubbed, 1/3 cup extra virgin olive oil, 1 red onion, halved, cut into wedges , 1 red capsicum, slickly sliced, 1 cup wholemeal couscous, 3/4 cup plain Greek-style yoghurt, 2 tsp finely grated lemon rind, 1 tbsp lemon juice, Fresh coriander sprigs, to serve, Lemon wedges, to serve.

Ingredients:

  • 1 tbsp Moroccan seasoning 
  • 2 tsp mild paprika 
  • 1/4 tsp dried chilli flakes 
  • 1/4 cup roughly chopped fresh coriander leaves 
  • 1kg small orange sweet potatoes, cut into thick wedges 
  • 1 bunch Dutch carrots, trimmed, scrubbed 
  • 1/3 cup extra virgin olive oil 
  • 1 red onion, halved, cut into wedges 
  • 1 red capsicum, slickly sliced 
  • 1 cup wholemeal couscous 
  • 3/4 cup plain Greek-style yoghurt 
  • 2 tsp finely grated lemon rind 
  • 1 tbsp lemon juice 
  • Fresh coriander sprigs, to serve 
  • Lemon wedges, to serve 

Instructions

  1. Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
  2. Combine seasoning, paprika, chilli and coriander in a small bowl. Place sweet potato and carrots in a large bowl. Drizzle vegetables with 2 1/2 tablespoons oil and sprinkle with 3/4 of the spice mix. Rub to coat. Place, in a single layer, on prepared trays. Bake for 20 minutes.
  3. Place onion and capsicum in bowl. Drizzle with 1 tablespoon oil. Sprinkle with remaining spice mix. Rub to coat. Add to potato and carrot in oven. Bake for a further 25 minutes or until vegetables are golden and tender.
  4. Meanwhile, place couscous in a 4.5cm deep, 26cm round (4-cup-capacity) baking dish. Pour over 1 cup cold water and drizzle with remaining oil. Season with salt and pepper. Cover with foil. Bake for 15 minutes or until liquid is absorbed. Remove and discard foil. Fluff with a fork to separate grains.
  5. Combine yoghurt, lemon rind and lemon juice in a small bowl. Spoon vegetables on top of couscous. Drizzle with yoghurt mixture. Top with coriander sprigs and serve with lemon wedges.