Roasted Sweet Potatoes with Harissa Yoghurt, Parsley and Pumpkin Seeds

Roasted sweet potatoes, fiery harissa and creamy Greek yoghurt - this simple side is so much more than the sum of its parts. Make it for your friends and wait for them to ooh and aah over how beautiful it looks.

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Prep time
5 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days (but best eaten fresh)

NUTRITION PER SERVING (Read more)

183kcal
Calories
8g
Protein
7g
Total Fat
25g
Carbs
4g
Fibre
8g
Sugars
87mg
Calcium
7%
 
2mg
Iron
10%
 
47mg
Magnesium
11%
 
166mg
Phosporus
13%
 
485mg
Potassium
10%
 
171mg
Sodium
7%
 
1mg
Zinc
8%
 
0mg
Copper
23%
 
0mg
Vitamin B1
17%
 
0mg
Vitamin B2
14%
 
1mg
Vitamin B3
5%
 
0mg
Vitamin B6
7%
 
29mcg
Vitamin B9
7%
 
753mcg
Vitamin A
84%
 
0mcg
Vitamin B12
11%
 
48mg
Vitamin C
53%
 
0mcg
Vitamin D
0%
 
1mg
Vitamin E
6%
 
45mcg
Vitamin K
38%
 
Calories: 183kcal; Protein: 8g; Total Fat: 7g; Carbs: 25g; Fibre: 4g; Sugars: 8g; Calcium: 87mg (7%); Iron: 2mg (10%); Magnesium: 47mg (11%); Phosporus: 166mg (13%); Potassium: 485mg (10%); Sodium: 171mg (7%); Zinc: 1mg (8%); Copper: 0mg (23%); Vitamin B1: 0mg (17%); Vitamin B2: 0mg (14%); Vitamin B3: 1mg (5%); Vitamin B6: 0mg (7%); Vitamin B9: 29mcg (7%); Vitamin A: 753mcg (84%); Vitamin B12: 0mcg (11%); Vitamin C: 48mg (53%); Vitamin D: 0mcg (0%); Vitamin E: 1mg (6%); Vitamin K: 45mcg (38%)
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Notes

Alternatives:
Greek yoghurt - plain yoghurt, plant-based alternative
parsley - mint, coriander
pumpkin seeds - sunflower seeds

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