Vegan African Dry-Rubbed Roast Vegetables

Introduction
Today, let's embark on a culinary journey that marries the robust flavors of African cuisine with a vegan twist. This recipe for Vegan African Dry-Rubbed Roast Vegetables offers a symphony of spices and textures, making it a perfect centerpiece for any meal.
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1 bell pepper, deseeded and cut into chunks
- 1 large red onion, peeled and wedged
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine the cubed sweet potato, sliced carrots, bell pepper chunks, and red onion wedges.
- Drizzle the vegetables with olive oil and toss to coat evenly.
- In a small bowl, mix together the smoked paprika, cumin, garlic powder, cinnamon, cayenne pepper, salt, and black pepper.
- Sprinkle the spice mixture over the vegetables and toss until they are well coated.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized.
- Garnish with freshly chopped parsley before serving.
Serve these beautifully spiced vegetables warm, as a stunning addition to your dining table. The flavors are sure to captivate and transport you to the heart of Africa, all from the comfort of your own kitchen.
Nia
Nutritionfacts | Calories: 200, Fat: 7g, Carbohydrates: 33g, Protein: 4g |
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Preparation Time | 40 minutes |
Allergy Information | None |