What's On the Side: Indian-spiced Roasted Sweet Potatoes

These Indian-spiced roasted sweet potatoes, tossed in coconut oil and flavored with garam masala, will add an exotic flair to any meal. 

Fine, fine, I'll admit it. I think I might need a vegetable-roasting intervention. How many roasted vegetable recipes are too many roasted vegetable recipes? Don't answer that.

But I have been trying to do more meal prep on the weekends, and roasting a huge pile of veggies is a simple way to make sure there are ready-to-use ingredients on hand all week long. I've jumped on the veggie bowl trend of late, and these Indian-spiced roasted sweet potatoes served alongside baked tofu, microgreens, roasted broccoli, and quinoa make for a super-hearty and filling mid-day meal.

Indian-spiced Roasted Sweet Potatoes (printer-friendly version)
makes 2-4 servings

1 ½ tablespoons melted virgin coconut oil
2 medium sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons garam masala
sea salt and freshly ground black pepper

1. Preheat the oven to 425 degrees.
2. Spray a rimmed baking sheet with cooking oil and set aside.
3. In a large bowl, toss together the sweet potatoes, coconut oil, and garam masala. Season with salt and pepper and toss to combine.
4. Spread the potatoes into an even layer on the prepped baking sheet. Roast in the oven for 20-30 minutes, stirring halfway through the cooking time, until caramelized and fork tender.