Moroccan Spiced Sweet Potato Medley Food

MOROCCAN-SPICED SWEET POTATO MEDLEY

Steps:

• In a 12 inch skillet, heat oil over medium heat until hot. Add onion and cook until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
• Add tomatoes, broth, beans, and potato; cover and heat to boiling over medium high heat. Reduce heat to medium and cook 10 minutes.
• Stir in zucchini, cover, and cook until vegetables are tender.
• Meanwhile, prepare couscous as label directs.
• Stir mint into stew. Serve over couscous.

BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD

Steps:

• Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

MOROCCAN SWEET POTATO STEW

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

MOROCCAN SPICED ROAST POTATOES

Steps:

• Mince/crush the garlic and set aside in a bowl.
• Add the other spice paste ingredients and mix.
• Cover and leave for at least an hour before using, for the flavours to blend.
• After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
• Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
• Simmer them in a pan of boiling water for 5-6 minutes.
• Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
• Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
• Bake for 30 minutes, or until done, turning halfway through cooking.
• Serve hot and enjoy!

MOROCCAN SWEET POTATO STEW

Steps:

• Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
• Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
• Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.

MOROCCAN SWEET POTATO WITH COUSCOUS

Steps:

• Chop sweet potato, put in a pot with barely enough water to cover.
• Add salt, bring to a boil, then reduce heat and simmer (just under medium temperature, not too low) for 10-12 minutes until tender.
• Cook couscous by placing in a bowl with equal amount of boiling water and covering immediately. Leave to cook while potato is simmering.
• Prepare ginger and lemon.
• Add everything except lemon zest and couscous to water and sweet potato and keep on cooking about 2 minutes.
• Stir in lemon zest.
• Fluff couscous, divide between two pasta plates (they hold the sauce better than flat plates) and top with sweet potato. Be generous with the sauce as it will soak into the couscous and add delicious flavour.