Morracan Baked Potato

Moroccan Baked Potato
Prep time
Cook time
Total time
Serves: 2
  • 2 sweet potatoes
  • 1 head cauliflower
  • 1 Tbsp. ginger
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • ¼ cup cilantro
  • 1 can chickpeas (15oz)
  • 1 Tbsp. coconut oil
  • 1 Tbsp. paprika
  1. Preheat oven to 400°F.
  2. Wash sweet potatoes, and poke holes all the way around each one with fork. Wrap in foil and place on a baking sheet or dish. Bake in the oven for 50-60 minutes.
  3. While sweet potatoes are baking, chop cauliflower into small pieces. Place cauliflower and drained/rinsed chickpeas in a large bowl. Add coconut oil, paprika and salt. Mix to coat. Evenly lay out cauliflower and chickpea mixture onto a baking sheet.
  4. Once sweet potatoes are done cooking, place cauliflower mixture in oven and bake for 20-30 minutes, stirring once halfway.
  5. While cauliflower is baking, remove inside of sweet potatoes saving the skins. Place insides into a large bowl and mash - season with ginger, coriander and cumin. Mix well.
  6. Once cauliflower mixture is done, place that in the large bowl with the sweet potato filling. Stir well.
  7. Place the mixture back into the empty skins. Place in the oven and broil until the tops start to brown. Approx. 3-5 minutes.
  8. Top with cilantro and serve.


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