Ingredients (2 portions)
500 g sweet potatoes
2 big carrots
hot chili powder
extra virgin olive oil
The baked sweet potatoes and carrots with coriander, cumin and chili is a tasty and rich side dishes; slightly increasing doses, it may become a very good vegetarian main course.
Peel, wash and cut sweet potatoes and carrots into chunks. Arrange the vegetables in a pot and cover with water, salt lightly and bring to boil. Cook for about 5 minutes into the boil, then drain sweet potatoes and carrots and season with a drizzle of olive oil and a sprinkling of chili pepper, coriander and cumin powder.
Arrange the sweet potatoes and carrots in a pan lined with baking paper and bake at 200 °C for 20-25 minutes, until they are golden brown. Serve the baked sweet potatoes and carrots with coriander, cumin and chili very hot, just ready.