Red Meat Allergy Friendly Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to give each wedge a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. Sweet potatoes are naturally hearty and satisfying, so this dish holds its own as a side or even a snack you'll keep picking at straight from the pan. The technique matters here — spacing the wedges out and flipping them halfway through ensures you get that gorgeous roasted crust rather than a soggy steam situation. Every ingredient is plant-based and naturally free from red meat and animal proteins, so there's no label-reading stress or substitution gymnastics required. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something you'd order at a restaurant. Simple, bold, and completely weeknight-friendly.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 3 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Cut each sweet potato in half lengthwise, then cut each half into 3–4 wedges roughly 1 inch thick at the widest point, leaving the skin on.
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