Recipe for Moroccan Spiced Pumpkin and Sweet Potato for Salads

Moroccan Spiced Oven Roasted
Sweet Potato and Pumpkin for Salads

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Ingredients:

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.

Add the Spice Mix.

Spread onto a tray

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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