Labneh sweet potatoes

Serving Size

Serves 4

Time

1 hour

Written ByFurthermore Editors

Date

04.05.18 More info+

A Moroccan spice blend puts a creative, healthful twist on this easy recipe.

Ras el Hanout is a spice blend that deserves a spot in your pantry; it's made variety of spices including cardamom, clove, and cinnamon (shown to help boost your metabolism). Here, Philadelphia-based recipe developer Robert Luessen uses it with the Middle Eastern condiment labneh. Pro tip: Look for a Greek yogurt-based version at the store to up the dish’s protein content.

Ingredients

sweet potatoes

Extra-virgin olive oil, divided

1 tablespoon

Ras el Hanout spice blend (store-bought or homemade)

beets, washed, stems and greens removed

1 tablespoon

cumin

Kosher salt

Freshly ground pepper

½ cup

Greek yogurt-based labneh (store-bought or homemade)

¼ cup

microgreens

Step 1

Preheat oven to 400 degrees F. Peel and cut sweet potatoes into two-inch segments. Toss with 2 tablespoons olive oil and Ras el Hanout and spread evenly on a baking sheet.

Step 2

Rub beets with 2 tablespoons olive oil, and season with cumin, salt, and pepper. Wrap each beet in aluminum foil and place on a separate baking sheet from the potatoes. Place both in the oven and roast for 50 minutes or until fully cooked through. Set aside to cool, then peel the beets and dice into 1-inch chunks.

Step 3

Spread labneh on plate. Top with sweet potato, beets, and microgreens.

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