Moroccan Spiced Oven Roasted Sweet Potato and Pumpkin for Salads

Ingredients:
  • Pumpkin
  • Sweet Potato
  • Olive Oil  
  • Spices – I love using “Masterfoods” Moroccan Seasoning (mild)
  • Salt (if not present in the spice mix) 
Picture
Peel and cube the Sweet Potato and Pumpkin. Coat with oil.
​Method:

  • Preheat the oven to 200°C  (fan forced)
  • Peel and cut the pumpkin and sweet potato into small squares (approx. 1 ½ - 2 cm cubes), put them into a bowl.
  •  Drizzle or spray oil them with oil, and mix the oil through with a spoon until lightly coated.
  • Add the spices (and salt if required) and mix through.
  • Line a tray with baking paper and spread the mix out over the tray.
  • Bake in the oven on a low rack for at least 20 minutes, and until the pumpkin and sweet potato are soft and starting to brown.
  • Remove from the oven and cool.
 
Great served on top of salads to add colour and taste.
Picture
Add the Spice Mix.
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Spread onto a tray
Recipe for Moroccan Spiced Roast Pumpkin and Sweet Potato for salads
Roast until soft and starting to brown on the edges.
Download the Recipe in pdf or jpg below
moraccan_spiced_oven_roasted_sweet_potato_and_pumpkin_for_salads_.pdf
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