Side Dish: Crispy Coconut Oil Roasted Sweet Potatoes 🥥🍠

A perfect, crunchy, and flavourful side dish to pair with your Coconut-infused Veggie Quinoa Bowl!

Ingredients:

• 2 medium sweet potatoes – peeled and cubed
• ½ tsp turmeric powder
• ½ tsp smoked paprika (or red chili powder)
• ½ tsp cumin powder
• Salt to taste
• 1 tbsp Pronisarga’s Virgin Coconut Oil
• 1 tbsp chopped fresh coriander (for garnish)

Method:

1. Preheat oven to 200°C (400°F).
2. In a bowl, toss sweet potato cubes with turmeric, smoked paprika, cumin powder, salt, and Pronisarga’s Virgin Coconut Oil.
3. Spread them evenly on a baking tray.
4. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
5. Garnish with fresh coriander and serve warm with your quinoa bowl!