Vegan Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until the edges are deeply caramelized and the centers turn buttery-soft — this is the kind of side dish that disappears from the table before anything else. A generous coat of smoked paprika, garlic powder, onion powder, and a hint of cayenne gives every cube a bold, smoky warmth that feels anything but plain. Avocado oil helps the spices cling and encourages that gorgeous browning without any animal-derived fats, making this completely plant-based from start to finish. The key move here is spacing the pieces out on the baking sheet so they roast rather than steam — that single step is what separates truly caramelized edges from a soggy, forgettable result. A flip halfway through locks in color on all sides, and a scatter of fresh parsley at the end adds a bright, herby finish. It works beautifully as a weeknight side, a meal-prep staple, or even tucked into grain bowls throughout the week.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into ¾-inch cubes
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined — both work.
- 2
In a large mixing bowl, toss the sweet potato cubes with the avocado oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne, if using, until every piece is evenly coated.
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