Moroccan Spiced Sweet Potatoes and Carrots


Hello Smart is Sexy loves!

New week. New food to try!

I bet you never imagined that “fries” could make you feel so good and help keep that sexy figure? When the “fries” happen to be sweet potatos and carrots tossed in coconut oil and Moroccan spices like cumin, coriander and garlic then you can only imagine what else can be smart is sexy too!

As I was thinking about my thanksgiving menu I wanted to share this easy to make powerhouse veggie combo dish that is too good to keep to myself! Add it to your Thanksgiving menu for a beautiful pop of golden colors on the table top or work it in this week for some tasty, healthy food for that sexy body!


Straight from the Gourmande kitchen, where they focus on quality of ingredients and minimal prep time comes this sunset-hued inspired dish, that is easy, tasty and will satisfy even the biggest wanderlust.

“Roasting root vegetables is nothing new, but throw in a generous palmful of North African inspired aromatic spices and it becomes anything but ordinary.”

You can eat this dish hot or cold, add some chopped olives, sprinkle some parsley and squeeze a lemon over it, enough to tickle the acidity, saltiness and freshness of your palette. Enjoy this Gluten Free, Vegan, Paleo dish!


Prep Time: 20 min

Serves 4-6 people

Cook Time: 30 min


  • 2 Tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • a pinch of red pepper for extra spice (optional)
  • 3 garlic cloves, finely minced
  • 1 pound carrots, sliced in half and into thick strips
  • 1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips
  • ¼ cup/ black Kalamata olives, roughly chopped
  • 2 Tablespoons flat leaf parsley, finely chopped
  • The juice of one 1 small lemon or half a large


  1. Preheat oven to 375°F.
  2. Melt the coconut oil and whisk in the salt, spices and garlic.
  3. Toss the carrots and sweet potatoes with oil and spices and roast in a shallow baking pan in lower third of oven for 30 minutes or until lightly browned and tender.
  4. Squeeze the lemon over the warm vegetables and toss with the chopped olives.
  5. Top with chopped parsley and serve warm.

Finito, now your house smells wonderful and you will enjoy a Smart meal and get the sexy perks later!!Moroccan-Spiced-Roasted-Sweet-Potatoes-and-Carrots-Gourmande-in-the-Kitchen

Eat a fry, 

and feel good about it.

Smart is Sexy.

Have you baked sweet potatoes or carrots before? If you try this recipe leave a comment in the section below (I read each one!)

Xoxoo Beijo!


4 responses to “Moroccan Spiced Sweet Potatoes and Carrots

  1. All this looks soooo Delicious! Love it all. I can not have enough of it.

  2. Can’t wait to try this! I love sweet potatoes and being paleo!!

  3. Pingback: Charlie

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