Vegetarian Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes are already a weeknight hero, but tossing them with fresh ginger, lime zest, and turmeric before blasting them in a 425°F oven takes them somewhere genuinely exciting. The high heat caramelizes the edges into something deeply golden and almost crispy, while the centers stay tender and creamy. Coconut oil helps everything roast evenly and adds a subtle richness that plays beautifully against the bright citrus finish. A drizzle of fresh lime juice right before serving wakes the whole dish up, and a handful of cilantro adds a pop of color and freshness if you're into it. Every ingredient here is straightforwardly plant-based, so there's no need to swap or substitute a thing — it just works. This one is equally at home as a bold side dish or the base of a grain bowl, and it's the kind of recipe that makes people ask what you did differently.
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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.
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