Legume Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply golden and caramelized are already hard to resist — but layering in fresh ginger, lime zest, and turmeric takes them somewhere genuinely exciting. The coconut oil helps everything crisp up beautifully while carrying those warm, bright flavors into every cube. A final drizzle of fresh lime juice right before serving wakes the whole dish up and keeps it from feeling heavy. For anyone navigating a legume-free lifestyle, this kind of side dish is a total win — nothing here to second-guess, just clean, whole ingredients that deliver serious flavor. The turmeric adds a gorgeous golden hue alongside its earthy warmth, and the optional cilantro brings a fresh, herby finish that ties it all together. It works just as well alongside a simple protein as it does as a standalone snack straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into ¾-inch cubes
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- ½ tsp ground turmeric
- ¾ tsp fine sea salt
- 1 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sweet potato cubes with the melted coconut oil, grated ginger, lime zest, turmeric, and salt until every piece is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!